Gluten-Free Pumpkin Bars
Soft and moist gluten-free pumpkin bars with cream cheese frosting. This spiced pumpkin cake recipe bakes up super fast and easy in a sheet pan.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup gluten-free oat flour
- ¾ cup Bob’s Red Mill tapioca flour
- ½ cup + 2 tablespoons sweet rice flour
- ½ cup teff flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2¼ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 3 large eggs (room temperature)
- 1 15-ounce can canned pumpkin puree (not pumpkin pie filling)
- 2/3 cup vegetable oil
- 1 cup dark brown sugar (light brown sugar works too)
- ¼ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 8 ounces full-fat cream cheese (blocked) (room temperature)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
Instructions
- 1
Preheat the oven to 350°F. Grease a 10x15 jelly roll baking sheet with oil and line with a sling of parchment paper.
- 2
Whisk together oat flour, tapioca flour, sweet rice flour, teff flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large mixing bowl until well combined.
- 3
Whisk together eggs, pumpkin, vegetable oil, dark brown sugar, granulated sugar, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.
- 4
Pour cake batter into prepared pan and smooth it out with an offset spatula. Tap the pan on the counter a few times to release any large air bubbles.
- 5
Bake for 25-28 minutes, until the center springs back when gently touched and a toothpick comes out clean. Let cool completely on a wire rack or the stovetop before frosting.
- 6
Once cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, cream the cream cheese over medium speed, until smooth. Scrape down the sides and add the butter and beat until just combined, scraping down the sides.
- 7
With the mixer on low, slowly add the powdered sugar, mixing until combined. Add vanilla, cinnamon, and salt, and beat on medium speed until just smooth.
- 8
Spread frosting over the cooled cake with an offset spatula or the back of a soup spoon. Dust with cinnamon, if desired.
- 9
Slice into 20 slices and serve. Store any leftovers in an airtight container in the fridge for 3-5 days.