Pumpkin Bars (Cupcake Baking Mix)

Ingredients
Make your own Ingredients
FAQ’s
- Related Recipes
Gluten-Free Baking Mix Recipes

Ingredients

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: 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.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Pumpkin Pie Spice:

Pumpkin Pie Spice

Check out this recipe

FAQ’s

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and seasoned and contains other ingredients.

What is the best baking pan for these pumpkin bars?

Aluminum baking pans that are light in color are best for conducting even heat. Lightly coat the pan with non-stick spray. This will prevent the bars from sticking to the pan when released.

Gluten-Free Pumpkin Bars (GF Cupcake Mix)

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Gluten-Free Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting.

Course: Dessert

Cuisine: American

Keyword: cake

Servings:

Print Recipe

Ingredients

1 Gluten-Free Cupcake Baking Mix
¼ c. oil canola
¼ c. unsalted butter room temp
2 eggs
1 c. pumpkin puree not pumpkin pie filling
1 Tbsp. Pumpkin Spice Blend
2 tsp. vanilla extract

CREAM CHEESE FROSTING

1/2 c. unsalted butter room temp
8 oz. cream cheese room temp
3 c. confectioner sugar
1 T. vanilla
½ tsp. pumpkin pie spice

Instructions

PREP

Preheat oven to 350°. Grease 9 x 13 (quarter-sheet) baking pan.

MAKE BATTER

Place butter, oil, eggs in mixer.
Add the baking mix and beat until light and fluffy about 3-4 minutes.
Add the remaining wet ingredients pumpkin puree, buttermilk, and vanilla and mix well.
Let batter rest 15 minutes and beat again. Pour batter into greased pan 2/3 full.

BAKE

Bake for 18-20 minutes until toothpick in the center comes out clean.

CREAM CHEESE FROSTING

Place butter and cream cheese in mixer and beat together.
Add in confectioners sugar and vanilla.
Add egg white and beat until light and fluffy.

DECORATE

After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
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 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.

Notes

*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.

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Gluten-Free Baking Mix Recipes