Saturday, September 24, 2022
HomeCakeGluten Free Pumpkin Bars with Cream Cheese Frosting

Gluten Free Pumpkin Bars with Cream Cheese Frosting


Prep Time : 25 minutes

Prepare dinner Time : 28 minutes

Have fun fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all one of the best flavors of fall.

Bounce to Recipe

Why that is one of the best gluten free pumpkin bar recipe

This gf pumpkin bars recipe is made merely with canned pumpkin and loads of heat, spicy pumpkin-friendly spices. The crumb is denser than cake, extra tender than cookies, and completely filled with deep, fall flavors.

This gluten free fall dessert will make your home scent heavenly, and you can also make the bars with or with no beneficiant unfold of creamy, candy cream cheese frosting.

Fork piercing frosting on top of pumpkin bar on small white plate

Gluten free pumpkin bars vs. pumpkin cake

These gluten free pumpkin bars are like a cross between a blondie bar or pumpkin cookie, and a pumpkin cake. The crumb is denser than a cake, which is airier, however much less tight than a cookie, which tends to be both crispy or chewy.

Baking with pumpkin puree like we’re right here, as a substitute of thicker, extra intense pumpkin butter implies that our baked items are naturally fluffier, in a approach that we are able to’t fairly management. Pumpkin puree simply has a lot moisture! However right here, we harness that moisture to make extremely tender pumpkin bars, however steadiness it with extra gf flour and totally different sugars that add taste, sweetness, and a few chew.

Gluten free pumpkin bar elements

  • Gluten free flour – I like Higher Batter’s basic gluten free flour mix right here, however I feel Cup4Cup and my Higher Than Cup4Cup mix would additionally work effectively.
  • Baking soda and baking powder – These are the chemical leaveners that give your pumpkin bars carry within the oven. The baking soda prompts as soon as, as quickly because it’s blended in with moist elements, and likewise neutralizes the acidity within the molasses.
  • Pumpkin pie spice – A mixture of cinnamon, ginger, allspice, cloves and nutmeg, this heat fall spice mix is extra chargeable for the pumpkin taste of those bars than the pumpkin itself!
  • Sugar – We use a mix of granulated sugar and light-weight brown sugar, that are each refined sugars, one with some added molasses. They’re sweeteners and tenderizers, plus the brown sugar provides some moisture and depth of taste.
  • Molasses – We use unsulphured molasses right here (I take advantage of Grandma’s model) for depth of taste. Keep away from utilizing blackstrap molasses, which is simply too bitter.
  • Maple syrup – For sweetness, depth, and simply the pure maple taste of actual maple syrup. I retailer mine within the fridge after I’ve opened the bottle, so I measure it out and let it sit on the counter to return to room temperature earlier than including it to the combination.
  • Oil – Select your favourite impartial cooking oil that provides no taste for tenderizing fats that additionally retains extra moisture than if we used butter. I often use grapeseed oil, however peanut, canola, or vegetable oils would work simply superb, too.
  • Eggs – Eggs add construction, assist the bars rise, and make the crumb a bit extra cakey.
  • Vanilla extract – For depth of taste, use good high quality pure vanilla extract. You may also add some maple flavoring as a substitute, for those who’d like extra of that taste.
  • Pumpkin puree – An entire 15 ounce can of pumpkin puree is used for these bars. Make certain you’re utilizing pumpkin puree, which is comprised of one single ingredient (typically a squash that isn’t pumpkin), not pumpkin pie filling, which has further elements added to it.
Frosted pumpkin square on spatula on edge of baking pan

Ideas for making one of the best free pumpkin bars

Selecting a canned pumpkin puree

This recipe is made with a single, small can of pumpkin puree, which has a single ingredient (some kind of cooked and pureed squash). Make certain to not choose pumpkin pie filling, which comprises further elements (together with added sugar). And seize that smaller can that comprises 15 ounces of puree, not the bigger, 28-ounce can.

What pan to make use of for gluten free pumpkin bars

These bars are finest when baked in a 10-inch x 15-inch x 1-inch baking pan, typically generally known as a jelly roll pan. I want gentle coloured baking pans comprised of stainless-steel or forged aluminum, since they bake slowly and evenly, and don’t appeal to further warmth which frequently results in burning on the underside.

In case you don’t have a jelly roll pan, you can also make these bars in a 9-inch x 13-inch x 2-inch casserole dish, or a cake pan of comparable measurement. The baking time ought to be the identical because the size is barely elevated by 1-inch, however the sides of your sheet pan pumpkin bars received’t be as clear in case your casserole dish has sloped sides.

Let the gf pumpkins bars cool fully earlier than frosting

Most frosting, together with the cream cheese frosting on this recipe, is finest when it’s cool, not heat. Make sure to let your bars cool fully within the pan earlier than overlaying them with frosting, because the fats within the frosting will start to soften at temperatures greater than about 82°F.

Find out how to serve gluten free pumpkin bars

Particularly since these bars are made with oil, they’re delightfully moist and can retain their texture even when the bars are chilly. I want to serve them nearer to room temperature, although, for optimum tenderness.

Raw pumpkin bar batter in large round metal bowl

Find out how to retailer gf pumpkin bars

These bars are so moist and tender that they received’t dry out for two days for those who retailer them, wrapped or coated correctly, at room temperature. In case you’ve frosted them already, they need to be refrigerated to stop the cream cheese from spoiling.

You may retailer your bars, frosted or unfrosted, in a sealed container within the fridge for as much as 4 days. I prefer to retailer leftovers lower into smaller items for fast snacking proper from the fridge.

Can I freeze gluten free pumpkin bars?

Sure, these bars might be frozen after they’ve cooled fully—however I like to recommend in opposition to freezing the cream cheese frosting because it tends to get a bit grainy when frozen. You may freeze the bars plain, sliced into squares or not, after which frost once you’re able to serve. Wrap the plain bars very tightly earlier than freezing, so that they don’t get stale from freezer burn.

Baked uncut pumpkin bars in jelly roll pan

Gluten free pumpkin squares: substitutions

Gluten free, dairy free pumpkin bars

These pumpkin bars, with out the frosting, are already gf and dairy free, since they’re made with oil, not butter. However the frosting is filled with dairy (cream cheese, butter), so depart that off. I’m afraid I’ve by no means discovered a nondairy cream cheese I’ve favored so I can’t advocate one—but. I’m nonetheless trying!

Gluten free, egg free pumpkin bars

Instead of the two eggs, attempt 1 “chia egg” every. That will imply a complete of two tablespoons floor white chia seeds blended with 2 tablespoons lukewarm water, allowed to sit down till it gels.

Are you able to make gluten free, sugar free pumpkin bars?

There are such a lot of several types of sugar in these bars, and every provides a number of taste, tenderness, and sweetness. I’m afraid I don’t advocate making these bars with out sugar.

Gluten free pumpkin bar variations

So as to add a bit selection to those gluten free pumpkin bars, listed here are just a few ideas:

  • Strive sprinkling the highest of the uncooked batter with about 2 ounces of semi-sweet chocolate chips or chopped nuts earlier than baking; press down on the chips or nuts with a moist spatula to assist them adhere;
  • Exchange the cream cheese frosting with a drizzle of a easy confectioners’ sugar glaze, just like the one we use on gluten free pumpkin cinnamon rolls
  • Slice the bars unfrosted, after which prime every bar with some contemporary home made, frivolously sweetened whipped cream and a dusting of floor cinnamon.
Cream cheese frosting in a large round metal bowl with plain pumpkin square in view

Making gluten free pumpkin bars with a cream cheese frosting

The wealthy pumpkin taste of those bars is complemented finest with a candy cream cheese frosting. Cream cheese frosting is sort of a buttercream frosting, however made with cream cheese rather than butter. I like so as to add a little bit of room temperature butter to cream cheese frosting to make it a bit extra steady at cool room temperature, although, since cream cheese is softer by nature.

Make sure to start with cream cheese and butter at cool room temperature, and beat them along with a handheld mixer or stand mixer fitted with the paddle attachment for at the very least 3 minutes to include loads of air. That’s the way you ensure your frosting is gentle and fluffy.

Extra gluten free pumpkin recipes

In case you’re searching for extra gluten free pumpkin desserts for Thanksgiving or simply to have fun the season with fall desserts, listed here are just a few extra of my favorites:

FAQs

Is pumpkin gluten free?

Sure! Pumpkin, a winter squash, is a fruit, and all contemporary fruits are naturally gluten free.

Is pumpkin puree gluten free?

Sure! In that may of “pure” pumpkin, although, it’s possible you’ll discover one other kind of orange or yellow squash, although, like butternut squash however it would style the identical—and be naturally gluten free!

Can I take advantage of pumpkin pie filling to make these gluten free pumpkin bars?

No, these pumpkin bars can solely be made with single-ingredient pumpkin puree, because the recipe is written to be made with that ingredient as a easy, single one.

What’s the distinction between pumpkin puree and pumpkin pie filling?

Pumpkin pie filling, in contrast to pumpkin puree, already has a lot of spices, sweeteners, and generally gluten-containing flours, added to it.

Can I make gf pumpkin bars with contemporary pumpkin?

Sure, you can also make your personal contemporary roasted and pureed pumpkin flesh and use 15 ounces, by weight, of it rather than canned pumpkin puree. Comply with our directions for making home made pumpkin puree.

Are these flourless pumpkin bars?

No, these aren’t flourless pumpkin bars, since they’re made with an all function gluten free flour mix, like Cup4Cup or Higher Batter’s basic gluten free mix. Flourless baking is achieved with out utilizing any dry being floor right into a flour.

Can I make gluten free pumpkin bars prematurely?

Sure! These bars, when wrapped tightly, will keep contemporary for at the very least 2 days. It’s possible you’ll want to make the cream cheese frosting on the day you intend to serve the bars, and frost them proper earlier than serving.

Can I take advantage of a cake pan for this gluten free pumpkin bar recipe?

Sure, you may bake these bars in a 9-inch x 13-inch cake pan, or perhaps a casserole pan, however the edges of your bars may have sloped sides.

Do I have to refrigerate leftover gf pumpkin bars?

In case you’ve already frosted your gf pumpkin bars, the frosting ought to be refrigerated after a few hours at cool room temperature. In case your bars haven’t been frosted, or simply haven’t been frosted but, you may wrap them tightly in plastic wrap and allow them to sit at room temperature for as much as 2 days.

Cream cheese frosting spread in swoopy pattern on top of pumpkin bars in jelly roll pan

Gluten Free Pumpkin Bars with Cream Cheese Frosting

Have fun fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all one of the best flavors of fall.

Course: Bars, Dessert

Delicacies: American

Prep Time: 25 minutes

Prepare dinner Time: 28 minutes

Yield: 12 bars

Creator: Nicole Hunn

Elements

For the bars

  • 2 ½ cups (350 g) all function gluten free flour mix (I used Higher Batter; please click on via for acceptable mix information)
  • 1 ¼ teaspoons xanthan gum (omit in case your mix already comprises it)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • cup (140 g) impartial oil (vegetable, canola, grapeseed, or peanut oil would all work effectively)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
  • cup (126 g) pure maple syrup at room temperature
  • 2 tablespoons (42 g) unsulphured molasses at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 can (15 ounces) pure pumpkin puree at room temperature

For the cream cheese frosting

  • 8 ounces cream cheese at room temperature
  • 2 tablespoons (28 g) unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • teaspoon kosher salt
  • 1 ½ cups (173 g) confectioners’ sugar

Directions

Make the bars.

  • Preheat your oven to 350°F. Grease and line a 10-inch x 15-inch x 1-inch jelly roll pan and set it apart.

  • In a big bowl, place the flour mix, xanthan gum, baking soda, baking powder, salt, pumpkin pie pie, and sugar, and whisk to mix effectively.

  • Add the brown sugar, and blend to mix. Make sure to break up any clumps within the brown sugar.

  • Add the oil, eggs, maple syrup, molasses, vanilla, and pumpkin puree. Combine till mixed. The batter shall be thick however fairly mushy.

  • Switch the batter to the ready pan, and use a moist spatula to clean it into an excellent layer. Make sure to unfold the batter all the way in which into the corners of the pan, even with the remainder of the batter.

  • Place the pan within the oven and bake for about 28 minutes, or till the bars seem puffed and frivolously golden brown throughout. A toothpick inserted within the heart ought to come out with no quite a lot of moist crumbs hooked up.

  • Take away the pan from the oven and permit the bars to chill fully within the pan.

Make the frosting.

  • In a big bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, butter, vanilla, and salt, and beat on medium-high velocity till gentle and fluffy (about 3 minutes).

  • Add 1 1/2 cups (173 g) confectioners’ sugar, and beat till clean (one other or 2 minutes).

Frost the cooled bars.

  • Unfold the frosting on prime of the cooled bars, making a swooping sample on prime, for those who like.

  • Utilizing a pointy knife, slice the frosted bars into 12 squares of equal measurement, and serve.

Gluten Free Pumpkin Bars with Cream Cheese Frosting

Have fun fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all one of the best flavors of fall.

Course: Bars, Dessert

Delicacies: American

Prep Time: 25 minutes

Prepare dinner Time: 28 minutes

Yield: 12 bars

Creator: Nicole Hunn

Elements

For the bars

  • 2 ½ cups (350 g) all function gluten free flour mix (I used Higher Batter; please click on via for acceptable mix information)
  • 1 ¼ teaspoons xanthan gum (omit in case your mix already comprises it)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • cup (140 g) impartial oil (vegetable, canola, grapeseed, or peanut oil would all work effectively)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
  • cup (126 g) pure maple syrup at room temperature
  • 2 tablespoons (42 g) unsulphured molasses at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 can (15 ounces) pure pumpkin puree at room temperature

For the cream cheese frosting

  • 8 ounces cream cheese at room temperature
  • 2 tablespoons (28 g) unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • teaspoon kosher salt
  • 1 ½ cups (173 g) confectioners’ sugar

Directions

Make the bars.

  • Preheat your oven to 350°F. Grease and line a 10-inch x 15-inch x 1-inch jelly roll pan and set it apart.

  • In a big bowl, place the flour mix, xanthan gum, baking soda, baking powder, salt, pumpkin pie pie, and sugar, and whisk to mix effectively.

  • Add the brown sugar, and blend to mix. Make sure to break up any clumps within the brown sugar.

  • Add the oil, eggs, maple syrup, molasses, vanilla, and pumpkin puree. Combine till mixed. The batter shall be thick however fairly mushy.

  • Switch the batter to the ready pan, and use a moist spatula to clean it into an excellent layer. Make sure to unfold the batter all the way in which into the corners of the pan, even with the remainder of the batter.

  • Place the pan within the oven and bake for about 28 minutes, or till the bars seem puffed and frivolously golden brown throughout. A toothpick inserted within the heart ought to come out with no quite a lot of moist crumbs hooked up.

  • Take away the pan from the oven and permit the bars to chill fully within the pan.

Make the frosting.

  • In a big bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, butter, vanilla, and salt, and beat on medium-high velocity till gentle and fluffy (about 3 minutes).

  • Add 1 1/2 cups (173 g) confectioners’ sugar, and beat till clean (one other or 2 minutes).

Frost the cooled bars.

  • Unfold the frosting on prime of the cooled bars, making a swooping sample on prime, for those who like.

  • Utilizing a pointy knife, slice the frosted bars into 12 squares of equal measurement, and serve.

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments