Gluten-Free Pumpkin Bars
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Gluten Free Pumpkin Bars
Bake up a Pumpkin Bar (aka cake), the quintessential flavor of fall, with our simple, Gluten Free Cupcake Baking Mix. Each bag is handcrafted with our gluten-free flour blend that yields an unexpectedly light and tender bake.
We've designed our gluten-free baking mixes to be versatile, making it easy for you to bake up cupcakes or birthday cake! Each bag of mix includes easy-to-follow instructions. Our recipes can also be converted to meet your specialty diet needs so you can easily make substitutions.
With our Gluten Free Cupcake Baking Mix Its easy to make Pumpkin Bars:
- Pour bag in mix and add remaining ingredients.
- Mix well. Let batter rest for 5 minutes and beat again to hydrate the gluten free flour.
- Pour batter into half-sheet pan.
- Bake at 350º for 18-20 minutes.
To convert VEGAN or DAIRY FREE
- Replace 1/2 c. butter with 1/2 c. oil
- Replace eggs by adding 1 tsp. soda to the batter and pour 1 T. vinegar on top of the soda
- For the frosting: swap out cream cheese with vegan cream cheese and use vegan butter (my favorite is country crock olive oil)
Gluten-Free Pumpkin Bars
Rated 5.0 stars by 1 users
Category
Cake
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
Like countless others, I’m a lover of “Pumpkin Spice Everything”, but long before pumpkin spice became the flavor craze it is today, my Nan and my mom were baking these delicious Pumpkin Bars.
Apryl Niksch
Ingredients
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GLUTEN-FREE CUPCAKE BAKING MIX
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½ c. unsalted butter (room temp)
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½ c. canola oil
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¾ c. brown sugar
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3 eggs
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2 c. pumpkin (puree) *
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1 T. pumpkin pie spice
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½ tsp. cinnamon
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1 tsp. vanilla
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8 oz. cream cheese
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½ c. unsalted butter (room temp)
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3 c. confectioners sugar
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2 tsp. vanilla
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pinch of salt
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½ tsp. pumpkin pie spice
INGREDIENTS
CREAM CHEESE FROSTING
Directions
Pre-heat oven to 350º. Grease half-sheet pan.
Pour Gluten-Free Cupcake Mix into a mixer with paddle attachment.
Add remaining ingredients and mix together well.
Let batter rest 5 minutes and mix it again to ensure the gluten-free flour is well-hydrated.
Pour batter into a greased half-sheet pan.
Bake at 350º for 18-20 minutes. Allow to cool, frost and cut into squares.
To make Cream Cheese Frosting
Beat together cream cheese and butter in a mixer.
Add confectioners sugar until light and fluffy. Then add vanilla and pinch of salt to taste.
Recipe Note
Equipment
- mixer with paddle attachment
- measuring cups & spoons
- spatula
- off-set spatula
- half-sheet baking pan (18" x 13")
*To roast a pumpkin for puree: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.
NOTE: If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1-2 tsp. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.