American•indulgent

Gluten-Free Pumpkin Bars With Cream Cheese Frosting

These easy gluten-free pumpkin bars are light, fluffy, and perfectly spiced with a tangy cream cheese frosting! Includes a dairy-free option.

Ingredients

Quantities are shown as originally provided.

15 oz canned pumpkin (15-ounce can. Not pumpkin pie filling.)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
¾ cup granulated sugar
½ cup brown sugar, packed
3 large eggs
2 cups all-purpose gluten-free flour with xanthan gum
1 cup vegetable oil (You can also use ½ cup apple sauce and ½ cup of oil in place of the whole cut of oil.)
8 oz cream cheese, softened (for dairy-free, I use Kite Hill dairy-free cream cheese.)
½ cup butter, softened (for dairy-free, I use Smart Balance.)
1 teaspoon pure vanilla extract
3 cups powdered sugar

1
Preheat the oven to 350°F (177°C) and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
2
In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
3
Add the granulated sugar and brown sugar and mix until fully combined.
4
Mix in the eggs until combined.
5
Add the gluten-free flour and mix until combined.
6
Add the vegetable oil mix until well blended. (or ½ cup apple sauce and ½ cup vegetable oil)
7
Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
8
Store leftovers in an airtight container or cover with plastic wrap refrigerate.
9
In a large bowl, beat the softened cream cheese, softened butter, and vanilla extract together until smooth.
10
Add the powdered sugar and beat until fully smooth.
11
Once the bars are completely cooled, top them with the cream cheese frosting.