Have a good time fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all the most effective flavors of fall.
Why that is the most effective gluten free pumpkin bar recipe
This gf pumpkin bars recipe is made merely with canned pumpkin and loads of heat, spicy pumpkin-friendly spices. The crumb is denser than cake, extra tender than cookies, and completely filled with deep, fall flavors.
This gluten free fall dessert will make your own home odor heavenly, and you can also make the bars with or with out a beneficiant unfold of creamy, candy cream cheese frosting.
Gluten free pumpkin bars vs. pumpkin cake
These gluten free pumpkin bars are like a cross between a blondie bar or pumpkin cookie, and a pumpkin cake. The crumb is denser than a cake, which is airier, however much less tight than a cookie, which tends to be both crispy or chewy.
Baking with pumpkin puree like we’re right here, as a substitute of thicker, extra intense pumpkin butter signifies that our baked items are naturally fluffier, in a method that we are able to’t fairly management. Pumpkin puree simply has a lot moisture! However right here, we harness that moisture to make extremely tender pumpkin bars, however steadiness it with extra gf flour and completely different sugars that add taste, sweetness, and a few chew.
Gluten free pumpkin bar elements
- Gluten free flour – I like Higher Batter’s traditional gluten free flour mix right here, however I feel Cup4Cup and my Higher Than Cup4Cup mix would additionally work effectively.
- Baking soda and baking powder – These are the chemical leaveners that give your pumpkin bars raise within the oven. The baking soda prompts as soon as, as quickly because it’s blended in with moist elements, and likewise neutralizes the acidity within the molasses.
- Pumpkin pie spice – A mixture of cinnamon, ginger, allspice, cloves and nutmeg, this heat fall spice mix is extra answerable for the pumpkin taste of those bars than the pumpkin itself!
- Sugar – We use a mix of granulated sugar and light-weight brown sugar, that are each refined sugars, one with some added molasses. They’re sweeteners and tenderizers, plus the brown sugar provides some moisture and depth of taste.
- Molasses – We use unsulphured molasses right here (I take advantage of Grandma’s model) for depth of taste. Keep away from utilizing blackstrap molasses, which is simply too bitter.
- Maple syrup – For sweetness, depth, and simply the pure maple taste of actual maple syrup. I retailer mine within the fridge after I’ve opened the bottle, so I measure it out and let it sit on the counter to come back to room temperature earlier than including it to the combination.
- Oil – Select your favourite impartial cooking oil that provides no taste for tenderizing fats that additionally retains extra moisture than if we used butter. I often use grapeseed oil, however peanut, canola, or vegetable oils would work simply fantastic, too.
- Eggs – Eggs add construction, assist the bars rise, and make the crumb a bit extra cakey.
- Vanilla extract – For depth of taste, use good high quality pure vanilla extract. It’s also possible to add some maple flavoring as a substitute, when you’d like extra of that taste.
- Pumpkin puree – A complete 15 ounce can of pumpkin puree is used for these bars. Make certain you’re utilizing pumpkin puree, which is constituted of one single ingredient (typically a squash that isn’t pumpkin), not pumpkin pie filling, which has further elements added to it.
Suggestions for making the most effective free pumpkin bars
Selecting a canned pumpkin puree
This recipe is made with a single, small can of pumpkin puree, which has a single ingredient (some kind of cooked and pureed squash). Make certain to not choose pumpkin pie filling, which accommodates further elements (together with added sugar). And seize that smaller can that accommodates 15 ounces of puree, not the bigger, 28-ounce can.
What pan to make use of for gluten free pumpkin bars
These bars are greatest when baked in a 10-inch x 15-inch x 1-inch baking pan, typically often known as a jelly roll pan. I favor gentle coloured baking pans constituted of chrome steel or forged aluminum, since they bake slowly and evenly, and don’t entice further warmth which regularly results in burning on the underside.
For those who don’t have a jelly roll pan, you can also make these bars in a 9-inch x 13-inch x 2-inch casserole dish, or a cake pan of comparable measurement. The baking time ought to be the identical because the size is simply elevated by 1-inch, however the sides of your sheet pan pumpkin bars received’t be as clear in case your casserole dish has sloped sides.
Let the gf pumpkins bars cool utterly earlier than frosting
Most frosting, together with the cream cheese frosting on this recipe, is greatest when it’s cool, not heat. You should definitely let your bars cool utterly within the pan earlier than protecting them with frosting, because the fats within the frosting will start to soften at temperatures greater than about 82°F.
Easy methods to serve gluten free pumpkin bars
Particularly since these bars are made with oil, they’re delightfully moist and can retain their texture even when the bars are chilly. I favor to serve them nearer to room temperature, although, for max tenderness.
Easy methods to retailer gf pumpkin bars
These bars are so moist and tender that they received’t dry out for two days when you retailer them, wrapped or lined correctly, at room temperature. For those who’ve frosted them already, they need to be refrigerated to forestall the cream cheese from spoiling.
You’ll be able to retailer your bars, frosted or unfrosted, in a sealed container within the fridge for as much as 4 days. I wish to retailer leftovers reduce into smaller items for fast snacking proper from the fridge.
Can I freeze gluten free pumpkin bars?
Sure, these bars might be frozen after they’ve cooled utterly—however I like to recommend in opposition to freezing the cream cheese frosting because it tends to get a bit of grainy when frozen. You’ll be able to freeze the bars plain, sliced into squares or not, after which frost while you’re able to serve. Wrap the plain bars very tightly earlier than freezing, in order that they don’t get stale from freezer burn.
Gluten free pumpkin squares: substitutions
Gluten free, dairy free pumpkin bars
These pumpkin bars, with out the frosting, are already gf and dairy free, since they’re made with oil, not butter. However the frosting is stuffed with dairy (cream cheese, butter), so go away that off. I’m afraid I’ve by no means discovered a nondairy cream cheese I’ve favored so I can’t advocate one—but. I’m nonetheless wanting!
Gluten free, egg free pumpkin bars
Instead of the two eggs, attempt 1 “chia egg” every. That may imply a complete of two tablespoons floor white chia seeds blended with 2 tablespoons lukewarm water, allowed to take a seat till it gels.
Are you able to make gluten free, sugar free pumpkin bars?
There are such a lot of several types of sugar in these bars, and every provides numerous taste, tenderness, and sweetness. I’m afraid I don’t advocate making these bars with out sugar.
Gluten free pumpkin bar variations
So as to add a bit of selection to those gluten free pumpkin bars, listed here are a number of options:
- Attempt sprinkling the highest of the uncooked batter with about 2 ounces of semi-sweet chocolate chips or chopped nuts earlier than baking; press down on the chips or nuts with a moist spatula to assist them adhere;
- Substitute the cream cheese frosting with a drizzle of a easy confectioners’ sugar glaze, just like the one we use on gluten free pumpkin cinnamon rolls
- Slice the bars unfrosted, after which high every bar with some recent do-it-yourself, calmly sweetened whipped cream and a dusting of floor cinnamon.
Making gluten free pumpkin bars with a cream cheese frosting
The wealthy pumpkin taste of those bars is complemented greatest with a candy cream cheese frosting. Cream cheese frosting is sort of a buttercream frosting, however made with cream cheese instead of butter. I like so as to add a little bit of room temperature butter to cream cheese frosting to make it a bit extra secure at cool room temperature, although, since cream cheese is softer by nature.
You should definitely start with cream cheese and butter at cool room temperature, and beat them along with a handheld mixer or stand mixer fitted with the paddle attachment for at the least 3 minutes to include loads of air. That’s the way you be sure that your frosting is gentle and fluffy.
Extra gluten free pumpkin recipes
For those who’re searching for extra gluten free pumpkin desserts for Thanksgiving or simply to have fun the season with fall desserts, listed here are a number of extra of my favorites:
FAQs
Is pumpkin gluten free?
Sure! Pumpkin, a winter squash, is a fruit, and all recent fruits are naturally gluten free.
Is pumpkin puree gluten free?
Sure! In that may of “pure” pumpkin, although, you might discover one other kind of orange or yellow squash, although, like butternut squash however it would style the identical—and be naturally gluten free!
Can I take advantage of pumpkin pie filling to make these gluten free pumpkin bars?
No, these pumpkin bars can solely be made with single-ingredient pumpkin puree, because the recipe is written to be made with that ingredient as a easy, single one.
What’s the distinction between pumpkin puree and pumpkin pie filling?
Pumpkin pie filling, in contrast to pumpkin puree, already has quite a lot of spices, sweeteners, and generally gluten-containing flours, added to it.
Can I make gf pumpkin bars with recent pumpkin?
Sure, you can also make your personal recent roasted and pureed pumpkin flesh and use 15 ounces, by weight, of it instead of canned pumpkin puree. Observe our directions for making do-it-yourself pumpkin puree.
Are these flourless pumpkin bars?
No, these aren’t flourless pumpkin bars, since they’re made with an all goal gluten free flour mix, like Cup4Cup or Higher Batter’s traditional gluten free mix. Flourless baking is achieved with out utilizing any dry being floor right into a flour.
Can I make gluten free pumpkin bars prematurely?
Sure! These bars, when wrapped tightly, will keep recent for at the least 2 days. Chances are you’ll favor to make the cream cheese frosting on the day you intend to serve the bars, and frost them proper earlier than serving.
Can I take advantage of a cake pan for this gluten free pumpkin bar recipe?
Sure, you may bake these bars in a 9-inch x 13-inch cake pan, or perhaps a casserole pan, however the edges of your bars could have sloped sides.
Do I have to refrigerate leftover gf pumpkin bars?
For those who’ve already frosted your gf pumpkin bars, the frosting ought to be refrigerated after a few hours at cool room temperature. In case your bars haven’t been frosted, or simply haven’t been frosted but, you may wrap them tightly in plastic wrap and allow them to sit at room temperature for as much as 2 days.
Gluten Free Pumpkin Bars with Cream Cheese Frosting
Have a good time fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all the most effective flavors of fall.
Yield: 12 bars
Substances
For the bars
- 2 ½ cups (350 g) all goal gluten free flour mix (I used Higher Batter; please click on through for acceptable mix information)
- 1 ¼ teaspoons xanthan gum (omit in case your mix already accommodates 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 gentle brown sugar
- ⅝ cup (140 g) impartial oil (vegetable, canola, grapeseed, or peanut oil would all work effectively)
- 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
- 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
Directions
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 apart.
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In a big bowl, place the flour mix, xanthan gum, baking soda, baking powder, salt, pumpkin pie pie, and sugar, and whisk to mix effectively.
-
Add the brown sugar, and blend to mix. You should definitely break up any clumps within the brown sugar.
-
Add the oil, eggs, maple syrup, molasses, vanilla, and pumpkin puree. Combine till mixed. The batter will likely be thick however fairly tender.
-
Switch the batter to the ready pan, and use a moist spatula to easy it into a good layer. You should definitely unfold the batter all the best way into the corners of the pan, even with the remainder of the batter.
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Place the pan within the oven and bake for about 28 minutes, or till the bars seem puffed and calmly golden brown throughout. A toothpick inserted within the middle ought to come out with no quite a lot of moist crumbs connected.
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Take away the pan from the oven and permit the bars to chill utterly within the pan.
Make the frosting.
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In a big 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 velocity till gentle and fluffy (about 3 minutes).
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Add 1 1/2 cups (173 g) confectioners’ sugar, and beat till easy (one other or 2 minutes).
Frost the cooled bars.
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Unfold the frosting on high of the cooled bars, making a swooping sample on high, when you like.
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Utilizing a pointy knife, slice the frosted bars into 12 squares of equal measurement, and serve.
Gluten Free Pumpkin Bars with Cream Cheese Frosting
Have a good time fall with these simple gluten free pumpkin bars. This gf pumpkin bar recipe produces a scrumptious deal with that is a cross between a cake and a cookie or bar—with all the most effective flavors of fall.
Yield: 12 bars
Substances
For the bars
- 2 ½ cups (350 g) all goal gluten free flour mix (I used Higher Batter; please click on through for acceptable mix information)
- 1 ¼ teaspoons xanthan gum (omit in case your mix already accommodates 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 gentle brown sugar
- ⅝ cup (140 g) impartial oil (vegetable, canola, grapeseed, or peanut oil would all work effectively)
- 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
- 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
Directions
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 apart.
-
In a big bowl, place the flour mix, xanthan gum, baking soda, baking powder, salt, pumpkin pie pie, and sugar, and whisk to mix effectively.
-
Add the brown sugar, and blend to mix. You should definitely break up any clumps within the brown sugar.
-
Add the oil, eggs, maple syrup, molasses, vanilla, and pumpkin puree. Combine till mixed. The batter will likely be thick however fairly tender.
-
Switch the batter to the ready pan, and use a moist spatula to easy it into a good layer. You should definitely unfold the batter all the best way into the corners of the pan, even with the remainder of the batter.
-
Place the pan within the oven and bake for about 28 minutes, or till the bars seem puffed and calmly golden brown throughout. A toothpick inserted within the middle ought to come out with no quite a lot of moist crumbs connected.
-
Take away the pan from the oven and permit the bars to chill utterly within the pan.
Make the frosting.
-
In a big 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 velocity till gentle and fluffy (about 3 minutes).
-
Add 1 1/2 cups (173 g) confectioners’ sugar, and beat till easy (one other or 2 minutes).
Frost the cooled bars.
-
Unfold the frosting on high of the cooled bars, making a swooping sample on high, when you like.
-
Utilizing a pointy knife, slice the frosted bars into 12 squares of equal measurement, and serve.
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