Cooking and Serving: 53 minutes | 12 bars
Ingredients
Tips for making the best free pumpkin bars | How to store gf pumpkin bars | Gluten free pumpkin squares: substitutions
Description
Prep Time: 25 minutes | Cook Time: 28 minutes | Total Time: 53 minutes | Servings: 12 bars
Ingredients
Tips for making the best free pumpkin bars
How to store gf pumpkin bars
Gluten free pumpkin squares: substitutions
Making gluten free pumpkin bars with a cream cheese frosting
More gluten free pumpkin recipes
Gluten free flour – I like Better Batter’s classic gluten free flour blend
Baking soda and baking powder – These are the chemical leaveners that give
Pumpkin pie spice – A mix of cinnamon, ginger, allspice, cloves and nutmeg,
Sugar – We use a mixture of granulated sugar and light brown sugar, which are
Molasses – We use unsulphured molasses here (I use Grandma’s brand) for depth
Maple syrup – For sweetness, depth, and just the pure maple flavor of real
Oil – Choose your favorite neutral cooking oil that adds no flavor for
Eggs – Eggs add structure, help the bars rise, and make the crumb a bit more
Vanilla extract – For depth of flavor, use good quality pure vanilla extract.
Pumpkin puree – A whole 15 ounce can of pumpkin puree is used for these bars.
Try sprinkling the top of the raw batter with about 2 ounces of semi-sweet
Replace the cream cheese frosting with a drizzle of a simple confectioners’
Slice the bars unfrosted, and then top each bar with some fresh homemade,
These gluten free pumpkin chocolate chip squares
Don’t miss the smooth pumpkin custard filling of this classic gluten free
The ultimate fall showstopper, this gluten free pumpkin cake roll
Instructions
EQUIPMENT
Stand mixer or handheld mixer (for the frosting).
FOR THE BARS
2 ½ cups (350 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blend info).
1 ¼ teaspoons xanthan gum, (omit if your blend already contains it).
1 ½ teaspoons baking soda.
½ teaspoon baking powder.
½ teaspoon kosher salt.
1 tablespoon pumpkin pie spice.
½ cup (100 g) granulated sugar.
½ cup (109 g) packed light brown sugar.
⅝ cup (140 g) neutral oil, (vegetable, canola, grapeseed, or peanut oil.
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten.
⅜ cup (126 g) pure maple syrup, at room temperature.
2 tablespoons (42 g) unsulphured molasses, at room temperature.
1 teaspoon pure vanilla extract.
1 can (15 ounces) pure pumpkin puree, at room temperature.
FOR THE CREAM CHEESE FROSTING
8 ounces cream cheese, at room temperature.
2 tablespoons (28 g) unsalted butter, at room temperature.
1 teaspoon pure vanilla extract.
⅛ teaspoon kosher salt.
1 ½ cups (173 g) confectioners’ sugar.
MAKE THE BARS
Preheat your oven to 350°F. Grease and line a 10-inch x 15-inch x 1-inch.
jelly roll pan and set it aside.
In a large bowl, place the flour blend, xanthan gum, baking soda, baking.
powder, salt, pumpkin pie pie, and sugar, and whisk to combine well.
Add the brown sugar, and mix to combine. Be sure to break up any clumps in.
Add the oil, eggs, maple syrup, molasses, vanilla, and pumpkin puree. Mix.
until combined. The batter will be thick but quite soft.
Transfer the batter to the prepared pan, and use a wet spatula to smooth it.
into an even layer. Be sure to spread the batter all the way into the corners.
of the pan, even with the rest of the batter.
Place the pan in the oven and bake for about 28 minutes, or until the bars.
appear puffed and lightly golden brown all over. A toothpick inserted in the.
center should come out with no more than a few moist crumbs attached.
Remove the pan from the oven and allow the bars to cool completely in the.
MAKE THE FROSTING
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with.
the paddle attachment, place the cream cheese, butter, vanilla, and salt, and.
beat on medium-high speed until light and fluffy (about 3 minutes).
Add 1 1/2 cups (173 g) confectioners’ sugar, and beat until smooth (another.
FROST THE COOLED BARS
Spread the frosting on top of the cooled bars, creating a swooping pattern on.
Using a sharp knife, slice the frosted bars into 12 squares of equal size,.
FROST THE COOLED BARS
Spread the frosting on top of the cooled bars, creating a swooping pattern on.
Using a sharp knife, slice the frosted bars into 12 squares of equal size,.