Gluten-Free Pumpkin Dessert Bars

These gluten-free pumpkin dessert bars have a moist cake-meets-bar texture and are full of Fall flavor! Make it dairy-free and vegan if needed.

Course Dessert

Cuisine American

Keyword gluten free pumpkin dessert, gluten free pumpkin bars

Prep Time 7

Cook Time 28

Total Time 35

Servings bars

Calories 247kcal

Author Jamie

Ingredients

Dry Ingredients

2 cups gluten-free all purpose flour with xanthan gum (275 grams), I used Bob's Red Mill 1-to-1
1 ½ teaspoons gluten-free baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon

Wet Ingredients

1 cup vegetable oil (240 ml)
½ cup milk or dairy-free milk substitute
1 cup light brown sugar (200 grams)
⅓ cup granulated sugar (65 grams)
2 tablespoons maple syrup
1 15-ounce can pumpkin puree
1 ½ teaspoons vanilla extract
1 batch cream cheese frosting

Instructions

Prep: Preheat the oven to 350 degrees F (176 C). Line a 9 x 13 inch pan with parchment paper.
Dry Ingredients: In a medium mixing bowl, add the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together well.
2 cups gluten-free all purpose flour, 1 ½ teaspoons gluten-free baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons ground cinnamon
Wet Ingredients: In a large mixing bowl, add the oil, milk, sugars, maple syrup, pumpkin puree, and vanilla extract. Whisk together well. Then add the GF flour mixture and whisk or stir until fully combined in a thick batter.
1 cup vegetable oil, ½ cup milk, 1 cup light brown sugar, ⅓ cup granulated sugar, 2 tablespoons maple syrup, 1 15-ounce can pumpkin puree, 1 ½ teaspoons vanilla extract
Bake: Pour the batter into the lined pan and spread it evenly with a spatula or wooden spoon. Bake on the middle oven rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
Cool + Frost: Allow to cool completely in the pan. Then use the parchment paper to remove the bars. Frost with cream cheese frosting and cut into bars. Enjoy!
1 batch cream cheese frosting

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Freeze for up to 3 months.

Xanthan gum: If your flour blend does not include xanthan gum or guar gum, add ¼ teaspoon of xanthan gum per cup of flour.

Metal baking pans give more oven spring (better rise) and bake more evenly. If you usually use a glass baking pan, it will still work but baking times may change. I recommend getting a good set of metal baking pans if you can, and USA pans makes great ones.

Nutrition