Dessert - Gluten-Free Pumpkin Bars with Cream Cheese Frosting recipes

Author: Karin Dunn

Dessert Breads muffins Gluten free desserts

An easy recipe for gluten-free pumpkin bars with cream cheese frosting. Soft and moist gluten-free pumpkin bars with cream cheese frosting.

Gluten-Free Pumpkin Bars With Cream Cheese Frosting {Dairy-Free Option}
Gluten-Free Pumpkin Bars with Cream Cheese Frosting
Grain-Free Pumpkin Bars
Gluten-Free Pumpkin Bars

Gluten-Free Pumpkin Bars With Cream Cheese Frosting {Dairy-Free Option}

An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.
Provided by: Audrey from Mama Knows Gluten Free
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1 15-ounce can canned pumpkin (Not pumpkin pie filling.)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1/2 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 1/2 cup apple sauce and 1/2 cup of oil in place of the whole cut of oil.)
1 8-ounce cream cheese, softened (For dairy-free I used Kite Hill dairy-free cream cheese.)
1/2 cup butter (For dairy-free I used Smart Balance.)
3 cups powdered sugar
1 teaspoon pure vanilla extract

Nutrition:

How to cook:

Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
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.
Add the granulated sugar and brown sugar and mix until fully combined.
Add the eggs and mix until combined.
Add the gluten-free flour and mix until combined.
Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
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.
Store leftovers in an air-tight container or cover with plastic wrap refrigerate.
Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth.
Add the powdered sugar and beat until fully smooth.
Once the bars are completely cooled spread the frosting over the pumpkin bars.

Notes: Harvest Pumpkin-Spice Bars Recipe (Gluten Free), INGREDIENTS: 1 box Betty Crocker® Gluten Free yellow cake mix 1 can (15 oz) pure pumpkin 1/2 cup canola oil 1 teaspoon ground cinnamon 1/2 teaspoon ground

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gluten-free pumpkin bars with cream cheese frosting pumpkin bars with cream cheese frosting

Gluten-Free Pumpkin Bars with Cream Cheese Frosting

A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.
Provided by: Betty Crocker Kitchens
Total time: 200 minutes
Prep time: 20 minutes
Yields: 48 servings
Number of ingredients: 16

Ingredients:

4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
1 teaspoon pure vanilla
4 cups powdered sugar
1 teaspoon fat-free (skim) milk

Nutrition:

How to cook:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.

Notes: Creamy Pumpkin Pie Bars (V + GF), Crazy-delicious naturally sweetened Pumpkin Pie Bars made with 10 ingredients and a no-fuss crust! The perfect plant-based, gluten-free dessert for fall!

Grain-Free Pumpkin Bars

Paleo Pumpkin Bars are the ultimate, scrumptious, pumpkin treat. They are secretly healthy and they use minimal ingredients. Enjoy them plain, mix in chocolate chips, or topped with your favorite frosting.
Provided by: Chrystal Carver
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1/2 cup pumpkin puree (not pie filling)
2 tablespoons coconut oil, softened (or oil of choice)
1/4 cup maple syrup
2 eggs, room temperature
1 teaspoon gluten-free vanilla
1 1/4 cups almond flour
1 1/2 teaspoons pumpkin spice
1/2 teaspoon salt
1 teaspoon baking soda
optional: 1/2 cup mini dark chocolate chips

Nutrition:

Calories: 150 calories
Carbohydrate: 13 grams carbohydrates
Cholesterol: 24 milligrams cholesterol
Fat: 10 grams fat
Fiber: 2 grams fiber
Protein: 3 grams protein
Saturated Fat: 3 grams saturated fat
Serving Size: 1 bar
Sodium: 171 grams sodium
Sugar: 9 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 6 grams unsaturated fat

How to cook:

Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
Add pumpkin, oil, eggs, maple syrup, and vanilla to a large mixing bowl.
Mix until combined.
Add almond flour, pumpkin spice, salt and baking soda.
Mix until well incorporated and no lumps remain. If desired, stire in optional chocolate chips.
Pour batter into your prepared 8"X8" pan.
Bake for 25 - 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.

Notes: Pumpkin Pie Crumb Bars (Gluten Free + Vegan), ¾ cup (183 grams) organic pumpkin puree, make sure it's not canned pumpkin pie filling, which is already sweetened and spiced · ½ cup canned

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.
Provided by: Sarah Menanix
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: Dessert
Number of ingredients: 23

Ingredients:

1 cup (108g) gluten-free oat flour
¾ cup (84g) tapioca starch/flour
½ cup + 2 tablespoons (100g) sweet rice flour (also called mochiko - different from "white rice flour" or "brown rice flour")
½ cup (74g) teff flour
2 teaspoons baking powder
1 teaspoon baking soda
2¼ teaspoons 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 pumpkin puree (not pumpkin pie filling)
2/3 cup vegetable oil
1 cup (200g) dark brown sugar (light brown sugar works too!)
¼ cup (52g) granulated sugar
1½ teaspoons pure vanilla extract
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of kosher salt

Nutrition:

Calories: 249 calories
Carbohydrate: 31 grams carbohydrates
Cholesterol: 38 milligrams cholesterol
Fat: 13 grams fat
Fiber: 1 grams fiber
Protein: 4 grams protein
Saturated Fat: 4 grams saturated fat
Serving Size: 1 serving
Sodium: 208 milligrams sodium
Sugar: 11 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 8 grams unsaturated fat

How to cook:

Preheat the oven to 350°F. Grease a 10x15 baking sheet with oil and line with a sling of parchment paper.
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.
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.
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.
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.
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.
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.
Spread frosting over the cooled cake with an offset spatula or the back of a soup spoon. Dust with cinnamon, if desired.
Slice into 20 slices and serve. Store any leftovers in an airtight container in the fridge for 3-5 days.

Notes: Healthy Pumpkin Bars, Healthy Pumpkin Bars are naturally gluten-free, made without flour or refined sugar! They are amazingly light and fluffy, using simple, real