Description
Delicious gluten-free pumpkin bars, perfect for fall, topped with cream cheese frosting.
Ingredients
Scale
- 15 oz canned pumpkin, pure pumpkin, not spiced pie filling
- 21/2 teaspoons baking powder, fresh
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 11/2 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 11/2 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, light or dark
- 3 large eggs
- 2 cups all-purpose gluten-free flour with xanthan gum
- 1 cup vegetable oil (or 1/2 cup apple sauce and 1/2 cup oil)
- 8 oz cream cheese, softened (or dairy-free alternative)
- 1/2 cup butter, softened (or dairy-free alternative)
- 3 cups powdered sugar
Instructions
- Mix the Ingredients: Start by combining your dry ingredients in a bowl. Make sure they are well mixed and look fluffy. This helps distribute everything evenly for a nice texture. If there are clumps, it could lead to uneven baking later.
- Blend the Wet Ingredients: In another bowl, beat together your wet ingredients until well blended. Ensure a smooth consistency, and the mix should smell heavenly. This ensures flavors meld together nicely.
- Combine & Stir Together: Gently add your dry mix into the wet ingredients. Stir until just combined, being careful not to overmix. The batter will be thick and slightly glossy. Overmixing could result in denser bars, so stir until no flour streaks are visible.
- Pour Into the Pan: Pour the batter into a greased baking dish, spreading it evenly to the edges. This step is vital for uniform baking.
- Bake Until Set: Bake the bars until a toothpick comes out clean. They should have a lovely golden hue on top. Keep an eye on them, as pulling them out too early may leave a gooey center.
- Cool Before Frosting: Let the bars cool in the pan on a wire rack before frosting. They should feel firm to the touch. Frosting them while hot could cause it to slide off.
Notes
- Store the frosted bars in an airtight container in the refrigerator for up to 3 days, or keep unfrosted bars at room temperature wrapped in plastic wrap.
- Use the ‘spoon & level’ method to measure gluten-free flour for accuracy.
- If the bars seem too dense, measure the gluten-free flour carefully using the spoon & level method.
- Gradually adding more powdered sugar can help thicken runny frosting.
- To prevent sticking, grease the baking pan well or line it with parchment paper.
- Using vegetable oil instead of applesauce maintains moisture.
- An extra egg can enhance fluffiness, especially when less moisture is present.
Nutrition
- Serving Size: 1 bar
- Calories: 256
- Sugar: 26g
- Sodium: 138mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg