THE BEST Gluten Free Pumpkin Bars

By Jenny Stegen | October 1, 2021

 

Serving a Gluten free Pumpkin bar

Amazing Gluten Free Pumpkin Bars (You will NEVER know they are GF!)

Jenny Stegen

A family favorite, these bars are the perfect treat for the fall and winter seasons. I have tried many different recipes for pumpkin bars - look no further - these are THE BEST. The original recipe was found on the Lexi Michelle Blog. I modified it using my favorite gluten free flour. No one will ever know they are gluten free! ENJOY

Prep Time 15 mins
Cook Time 25 mins

Course Dessert

Equipment

  • jelly roll pan

Ingredients

  

  • 4 eggs
  • 1⅔ cup sugar
  • 1 cup canola oil (or vegetable oil)
  • 1 15 oz can pumpkin
  • 2 cups Domata gluten free flour (or your favoirte GF flour)
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Frosting

  • 1 8 oz pkg cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla
  • 1/2 pkg powdered sugar (about ½ of a 2 lb bag)

Instructions

 

  • Preheat oven to 350°.
  • In a mixing bowl, beat eggs, sugar, oil, and pumpkin.
  • In a separate bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir well with a fork to combine.
  • Gradually add dry ingredients to pumpkin mixture.
  • Lightly coat jelly roll pan with cooking spray and pour mixture into pan.
  • Bake for 25-30 mins.
  • Cool completely before frosting.

Frosting

  • Beat softened cream cheese, butter, vanilla, and powdered sugar until smooth. You can add a tablespoon of milk if needed. Once your bars are cool, spread frosting evenly over the top.

Notes

You can find Domata flour online here

Happy Fall ♥

Jenny's Signature