Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- In a large bowl, add the eggs, oil, pumpkin puree, vanilla extract and sugar. Set aside.4 Eggs 1 cup Oil 1 15 ounce can Pumpkin Puree 2 cups Sugar 1 teaspoon Vanilla Extract
- In a medium bowl, whisk together the gluten-free flour blend*, baking powder, baking soda, salt and cinnamon. (As well as optional nutmeg, and ginger or pumpkin pie blend.) 2 cups Gluten Free Flour Blend 2 teaspoon Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Salt 2 teaspoon Cinnamon Optional 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Ginger Powder
- Combine the dry ingredients into the wet ingredients in the large mixing bowl.
- Mix well for 3 minutes on medium speed.
- Line 2 9 x13 baking sheets with parchment paper (or grease them.)
- Divide the batter in half and spread half of the batter over each parchment paper-lined baking sheet.
- Make sure to spread it out evenly over the entire baking sheet so it will bake evenly.
- Bake in a preheated oven of 350 degrees for 15 minutes, or until baked.
- Cool the pans of pumpkin bars on cooling racks, until they are at room temperature.
- Frost with the following cream cheese frosting recipe or make it a dairy free version using the recipes in the notes.
Make the Cream Cheese Frosting
- In a large bowl, place the room temperature cream cheese and butter as well as the vanilla extract. 8 ounces Cream Cheese 1/2 cup Butter 1/2 teaspoon Vanilla Extract
- Using an electric mixer or stand mixer, cream together the cream cheese and butter till smooth.
- Add 1 cup of sifted powdered sugar at a time to the large bowl, mixing well between each addition. 3 cups Powdered Sugar
- Use the tablespoon of milk a little bit at a time to achieve a smooth consistency and your desired thickness of cream cheese frosting. 1 Tablespoon Milk
- Divide the frosting in half and frost the cooled Gluten-Free Pumpkin Bars.
Nutrition
Notes
My preferred gluten free flour blend that I use as an all purpose gluten free flour mix is King Arthur's Measure for Measure mix. It already has xantham gum included.
If your homemade gluten-free flour blend doesn’t include xanthan gum, add 1 teaspoon of xanthan gum for every 2 cups of gluten-free flour, such as King Arthur’s Measure for Measure. This helps bind the ingredients and gives your baked goods better structure and texture.
For a classic pumpkin spice flavor, you can include the optional use of ground nutmeg and ground ginger powder along with cinnamon, or simply substitute with 3 teaspoons (15 grams) of a pumpkin pie spice blend for convenience.
For Dairy-Free frosting options try out my Dairy Free Vegan Cream Cheese Frosting Recipe or make a simple and fast Dairy Free Vanilla Glaze