This recipe for Gluten Free Pumpkin Bars makes a delicious, flavor-packed dessert. The unadorned pumpkin bars are terrific on their own, but top them with cream cheese frosting and they’re irresistible!
Preheat oven to 350 degrees and grease sides and bottom of a 9" x 13" baking pan.
In a large mixing bowl, beat eggs, sugars, oil, and pumpkin together until combined.
Stir in gluten free flour blend, baking powder, baking soda, salt, and spices until combined.
Pour batter into prepared pan and use a rubber spatula to spread evenly.
Bake for 35-45 minutes or until a wooden pick inserted into the middle comes out clean.
Place pan on wire rack to cool completely.
For the Cream Cheese Frosting:
Place the cream cheese and butter in a large mixing bowl. With an electric mixer, beat until completely combined.
Beat in milk and vanilla until combined.
Add the powdered sugar, a cup at a time, and beat until completely combined.
Spread the frosting on top of the cooled pumpkin bars.
Serve and enjoy!
Notes
Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Use a 9” x 13” baking pan with straight sides, instead of rounded sides, to give the bars a clean, crisp edge.
Wait for the bars to cool completely before adding the frosting. The cream cheese frosting will set up better on bars that are completely cooled.