Craving some pumpkin in your life? Try my gluten free pumpkin bars with cream cheese for an easy dessert your family will love!
Today I have a very sweet fall treat. If you love pumpkin, cinnamon and cream cheese…you will totally love my Pumpkin Bars. These simply are the best gluten free bars you will ever try! 🙂
I know sometimes when eating gluten-free treats you can find a twangy almost bitter taste in the food. I promise you, that’s not going to happen here. These bars are so good you may have to work hard to convince your family and friends that you actually used gluten free flour!
As with all my gluten free recipes, if that’s not a concern in your family, feel free to substitute regular all-purpose flour. You will still get the same great pumpkin taste.
Oh! Let’s not forget to talk about that smooth, sweet cream cheese icing. It really is the perfect compliment to top the cinnamon spiced bars. Actually, it’s my sons favorite part. He loves all the frosting. 🙂
Have I mentioned how easy these pumpkin bars are to make? Well, let me tell you. I whipped up a batch while a family friend was visiting last weekend and I never even missed a beat in the conversation. Not only does that give credit to my fabulous multitasking skills but it also shows the simplicity of this fabulous fall recipe. You know me…the easier, the better! 🙂
So if you love pumpkin, be sure to check out my other delicious pumpkin recipes below:
And if you give this recipe I try, I’d love to hear how you liked it. Don’t forget to PIN it too! 🙂
- 2 cups gluten free flour blend (can substitute with all purpose flour)
- 2 teaspoon baking powder
- 3 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 2/3 cups sugar
- 1/2 cup oil
- 1/2 cup applesauce
- 1 small can of pumpkin (15 oz)
- 1/2 teaspoon vanilla extract
- For Icing:
- 3 oz. cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Preheat the oven to 350.
In a small bowl, mix your flour, baking powder, cinnamon, salt, and baking soda. Set aside.
In the bowl of a stand mixer, beat your eggs, sugar, oil, applesauce, pumpkin and vanilla until light and fluffy. Should be about three minutes.
Adjust the mixer to low and add your flour mixture. Mix just until combined.
Spread in an ungreased jelly roll pan (15x10x1).
Bake at 350 degrees for 25-30 minutes or until tooth pick inserted in the center comes out clean. Remove from oven and cool.
In a small bowl, combine cream cheese, butter, vanilla and powdered sugar. Use a hand mixer to beat together ingredients until well combined. Cover bars once they have cooled completely.
Refrigerate bars until ready to serve then cut into desired servings. Enjoy!!