Thursday, October 6, 2022
HomeCakeGluten Free Pumpkin Bars with Cream Cheese Frosting

Gluten Free Pumpkin Bars with Cream Cheese Frosting


Prep Time : 25 minutes

Cook dinner Time : 28 minutes

Have fun fall with these straightforward 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 the perfect flavors of fall.

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Why that is the perfect 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 own home scent heavenly, and you may make the bars with or with out a 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 stability it with extra gf flour and totally different sugars that add taste, sweetness, and a few chew.

Gluten free pumpkin bar substances

  • Gluten free flour – I like Higher Batter’s basic gluten free flour mix right here, however I believe Cup4Cup and my Higher Than Cup4Cup mix would additionally work nicely.
  • Baking soda and baking powder – These are the chemical leaveners that give your pumpkin bars elevate within the oven. The baking soda prompts as soon as, as quickly because it’s blended in with moist substances, and in addition 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 combination of granulated sugar and lightweight 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 exploit 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 come back 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 normally use grapeseed oil, however peanut, canola, or vegetable oils would work simply high-quality, 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 can even add some maple flavoring as an alternative, for those who’d like extra of that taste.
  • Pumpkin puree – An entire 15 ounce can of pumpkin puree is used for these bars. Be certain you’re utilizing pumpkin puree, which is constructed from one single ingredient (usually a squash that isn’t pumpkin), not pumpkin pie filling, which has extra substances added to it.
Frosted pumpkin square on spatula on edge of baking pan

Suggestions for making the perfect 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). Be certain to not choose pumpkin pie filling, which comprises extra substances (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, usually referred to as a jelly roll pan. I favor gentle coloured baking pans constructed from chrome steel or solid aluminum, since they bake slowly and evenly, and don’t entice additional warmth which frequently results in burning on the underside.

In case you don’t have a jelly roll pan, you may 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 needs to be the identical for the reason that size is barely elevated by 1-inch, however the sides of your sheet pan pumpkin bars gained’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. Be sure you let your bars cool fully within the pan earlier than masking them with frosting, for the reason that fats within the frosting will start to soften at temperatures increased than about 82°F.

Easy methods 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 favor to serve them nearer to room temperature, although, for max tenderness.

Raw pumpkin bar batter in large round metal bowl

Easy methods to retailer gf pumpkin bars

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

You’ll be able to retailer your bars, frosted or unfrosted, in a sealed container within the fridge for as much as 4 days. I wish to retailer leftovers reduce 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 towards freezing the cream cheese frosting because it tends to get somewhat grainy when frozen. You’ll be able to freeze the bars plain, sliced into squares or not, after which frost if you’re able to serve. Wrap the plain bars very tightly earlier than freezing, in order 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 stuffed with dairy (cream cheese, butter), so go away that off. I’m afraid I’ve by no means discovered a nondairy cream cheese I’ve appreciated so I can’t advocate one—but. I’m nonetheless trying!

Gluten free, egg free pumpkin bars

Rather than 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 take a seat till it gels.

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

There are such a lot of various kinds of sugar in these bars, and every provides numerous 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 somewhat selection to those gluten free pumpkin bars, listed below are a couple of 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;
  • Substitute 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 high every bar with some contemporary do-it-yourself, evenly 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 instead of butter. I like so as to add a little bit of room temperature butter to cream cheese frosting to make it a bit extra secure at cool room temperature, although, since cream cheese is softer by nature.

Be sure you 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 make certain your frosting is gentle and fluffy.

Extra gluten free pumpkin recipes

In case you’re in search of extra gluten free pumpkin desserts for Thanksgiving or simply to have fun the season with fall desserts, listed below are a couple of 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 sort of orange or yellow squash, although, like butternut squash however it’ll style the identical—and be naturally gluten free!

Can I exploit pumpkin pie filling to make these gluten free pumpkin bars?

No, these pumpkin bars can solely be made with single-ingredient pumpkin puree, for the reason that 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 variety of spices, sweeteners, and generally gluten-containing flours, added to it.

Can I make gf pumpkin bars with contemporary pumpkin?

Sure, you may make your personal contemporary roasted and pureed pumpkin flesh and use 15 ounces, by weight, of it instead of canned pumpkin puree. Observe our directions for making do-it-yourself pumpkin puree.

Are these flourless pumpkin bars?

No, these aren’t flourless pumpkin bars, since they’re made with an all objective gluten free flour mix, like Cup4Cup or Higher Batter’s basic gluten free mix. Flourless baking is completed 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. You could favor to make the cream cheese frosting on the day you intend to serve the bars, and frost them proper earlier than serving.

Can I exploit a cake pan for this gluten free pumpkin bar recipe?

Sure, you’ll be able to 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 must refrigerate leftover gf pumpkin bars?

In case you’ve already frosted your gf pumpkin bars, the frosting needs 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’ll be able to 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 straightforward 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 the perfect flavors of fall.

Course: Bars, Dessert

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 28 minutes

Yield: 12 bars

Creator: Nicole Hunn

Components

For the bars

  • 2 ½ cups (350 g) all objective gluten free flour mix (I used Higher Batter; please click on via for acceptable mix data)
  • 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 nicely)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 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 nicely.

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

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

  • Switch the batter to the ready pan, and use a moist spatula to clean it into a fair layer. Be sure you 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 evenly golden brown throughout. A toothpick inserted within the heart ought to come out with no various 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 pace 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 high of the cooled bars, making a swooping sample on high, 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 straightforward 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 the perfect flavors of fall.

Course: Bars, Dessert

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 28 minutes

Yield: 12 bars

Creator: Nicole Hunn

Components

For the bars

  • 2 ½ cups (350 g) all objective gluten free flour mix (I used Higher Batter; please click on via for acceptable mix data)
  • 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 nicely)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 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 nicely.

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

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

  • Switch the batter to the ready pan, and use a moist spatula to clean it into a fair layer. Be sure you 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 evenly golden brown throughout. A toothpick inserted within the heart ought to come out with no various 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 pace 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 high of the cooled bars, making a swooping sample on high, for those who like.

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

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