Best Pumpkin Bars Ever
Yield: 12
Gluten-Free Pumpkin Bars with Cream Cheese Frosting
THE BEST GF pumpkin bars I have literally ever had. Complete with cream cheese frosting, of course. These are not dairy-free originally, but I have listed options in the notes section on how you could enjoy a dairy-free version of these!
Prep time: 10 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 10 M
Ingredients
Pumpkin Bars
- 4 eggs
- 1 C oil (I used melted/cooled coconut)
- 2 C white sugar
- 15 oz pumpkin purée
- 2 C GF 1:1 Baking flour
- 2 tsp baking powder
- 3 1/2 tsp pumpkin pie spice
- 1 tsp salt
Cream Cheese Frosting
- 8 oz softened cream cheese
- ½ C softened butter
- 1 tsp vanilla
- 1 T milk
- 3- 3½ C powdered sugar
Instructions
- Mix eggs, oil, sugar, and pumpkin until combined
- Add in dry ingredients, mix until smooth
- Spread onto a parchment lined, or greased, 12x18” pan (I just used my standard cookie sheet)
- Bake @ 350℉ for 25-30 min
- Once completely cooled, beat the frosting ingredients with a hand mixer until smooth, and spread on top of the bars
- Refrigerate at least 30 minutes and slice. Optional to top each one with a piece of candy corn. Store in the refrigerator
Notes
*To make DF- just sub DF butter, DF cream cheese, DF milk in the frosting
