why make this recipe
Gluten-Free Pumpkin Bars are a delightful treat perfect for fall or any time of the year. They are soft, moist, and topped with a creamy icing that pairs wonderfully with the pumpkin flavor. This recipe is simple to make in just one bowl, making cleanup a breeze. With no gluten and rich flavors, these bars can be enjoyed by everyone, including those with gluten sensitivities. Plus, they make a great snack for parties, family gatherings, or as a sweet addition to your dessert table.
how to make Gluten-Free Pumpkin Bars
Ingredients:
- 1/2 cup butter or vegan butter (softened or slightly melted)
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups gluten-free all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter (slightly melted)
- 4 ounces cream cheese (softened at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Directions:
- Preheat the oven to 350 degrees F. Line an 8×8" baking pan with parchment paper.
- In a mixing bowl, combine the butter (or vegan butter), brown sugar, and pumpkin puree. Mix until well combined.
- Mix in the vanilla extract and eggs.
- Add the gluten-free all-purpose flour, pumpkin spice, baking powder, baking soda, and salt on top of the liquid ingredients.
- Lightly mix the dry ingredients, then fold them into the liquid ingredients until combined. Avoid overmixing.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-28 minutes or until a toothpick inserted into the center comes out clean.
- While the bars are baking, prepare the icing. In a mixing bowl, beat together the melted butter, cream cheese, and vanilla until smooth.
- Gradually add the powdered sugar, beating until the icing is creamy and well combined.
- Once the pumpkin spice bars have cooled completely, spread the icing evenly over the top.
- Cut into squares and serve. Enjoy!
how to serve Gluten-Free Pumpkin Bars
These delicious bars can be served on their own or topped with a dollop of whipped cream for extra indulgence. They are perfect for gatherings, so cut them into bite-sized pieces for guests to grab easily. Pair them with a warm cup of coffee or tea for a cozy treat.
how to store Gluten-Free Pumpkin Bars
Store any leftover pumpkin bars in an airtight container at room temperature for up to three days. If you want them to last longer, you can keep them in the refrigerator for about a week. For longer storage, freeze them in individual pieces wrapped in plastic wrap and then in a freezer bag for up to three months.
tips to make Gluten-Free Pumpkin Bars
- Make sure your gluten-free flour blend contains xanthan gum for better texture.
- Do not overmix the batter, as this can make the bars dense.
- Allow the bars to cool completely before icing, so the icing doesn’t melt.
- Feel free to add nuts or chocolate chips for extra flavor and texture.
variation
You can make these bars even more exciting by adding a swirl of chocolate or caramel on top before baking. You can also use a flavored cream cheese icing or spice it up with nuts like pecans or walnuts for added crunch!
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you do not need the recipe to be gluten-free.
Can I make these bars vegan?
Yes! Use vegan butter and substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) or applesauce.
How do I know when the bars are done?
The bars are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Make sure not to overbake them to keep them moist.
