As the leaves start to turn vibrant shades of orange and gold, the comforting aroma of pumpkin spices fills the air, signaling the arrival of autumn. Pumpkin desserts hold a special place in our hearts, especially when they’re easy to make and gluten-free. Today, we’re diving into the world of gluten-free pumpkin bars. These sweet treats are perfect for chilly evenings, gatherings, or just a delightful afternoon snack. With the perfect blend of warm spices and creamy frosting, you’ll surely fall in love with these delightful bars.
Why We Love This Gluten Free Pumpkin Bars Recipe
One of the best things about pumpkin bars is their versatility. Whether you’re hosting a party, preparing for a family gathering, or simply satisfying a sweet craving, these bars fit the bill perfectly. They are deliciously moist, have a beautiful spiced flavor, and are topped with a rich cream cheese frosting that makes each bite irresistible. Even better, this recipe allows those who follow a gluten-free diet to indulge in a beloved seasonal classic without missing out. You can enjoy all the comforting flavors of autumn, knowing that your dessert is both delicious and accommodating. Let’s get started!
Ingredients for Gluten Free Pumpkin Bars
To whip up your gluten-free pumpkin bars, you’ll need some essential ingredients. Here’s what you’ll need:
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 (15 oz) can pumpkin puree
- 8 oz full-fat cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons pure maple syrup
- 1 tablespoon granulated sugar (optional, for cinnamon sugar)
- 1 teaspoon ground cinnamon (optional, for cinnamon sugar)
How to Make Gluten Free Pumpkin Bars
Creating gluten-free pumpkin bars is a straightforward process that involves mixing your ingredients and baking them to create a delicious fall treat.
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare a 10×15 jelly roll pan by greasing it, ensuring your pumpkin bars will slide out easily once baked.
- Mix the Dry Ingredients: In a medium-size bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and clove). These spices are what give your bars that lovely autumn flavor!
- Combine the Wet Ingredients: In a large bowl, combine the melted butter with light brown sugar and granulated sugar. Use a whisk to mix until you achieve a smooth, creamy consistency.
- Add Eggs and Pumpkin: Add eggs to your sugar mixture two at a time, whisking well after each addition. Then, stir in the vanilla extract and pumpkin puree until everything is well incorporated.
- Combine Wet and Dry Ingredients: Gradually add your dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix, as this could affect the texture of your bars.
- Spread and Bake: Pour the batter into your prepared jelly roll pan, spreading it out evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Once done, let the bars cool in the pan for about 30 minutes. For best results, chill them in the refrigerator for 1-2 hours. This helps to set the bars perfectly for slicing.
- Prepare the Frosting: In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing thoroughly until combined. Finally, stir in the vanilla bean paste and maple syrup for that delightful sweetness.
- Frost the Bars: Once the bars are chilled, spread the cream cheese frosting generously over the top. For an extra touch, sprinkle some cinnamon sugar on top—just combine the granulated sugar and ground cinnamon in a small bowl and lightly dust it over the frosting.
- Slice and Enjoy: It’s time to slice your bars into squares or rectangles and enjoy them with family and friends!
How to Serve Gluten Free Pumpkin Bars
Serving your gluten-free pumpkin bars can be as simple or as indulgent as you wish. Here are a few ideas to elevate your presentation and enjoyment:
- Chilled Delight: Serve your pumpkin bars chilled for a refreshing and creamy dessert experience. The cold cream cheese frosting pairs beautifully with the warm spices in the bars.
- Topped with Whipped Cream: Add a dollop of whipped cream on each serving for an extra layer of creaminess that contrasts nicely with the dense bar.
- Pair with Coffee or Tea: These bars are a perfect companion to a warm cup of coffee or tea. The flavors in pumpkin bars resonate beautifully with spices found in chai or a rich coffee blend.
- Sprinkled with Nuts: If you enjoy a bit of crunch, consider sprinkling some chopped pecans or walnuts over the frosting before slicing. The combination of flavors and textures will be delightful!
Expert Tips: Gluten Free Pumpkin Bars
To ensure your gluten-free pumpkin bars turn out perfectly every time, consider these expert tips:
- Use Room Temperature Ingredients: Bringing your eggs and cream cheese to room temperature helps in creating a smoother batter and frosting.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. This keeps your bars light and fluffy.
- Monitor Baking Time: Ovens can vary in temperature, so check your bars a few minutes before the recommended baking time. You want them to be set and cooked through but not overbaked.
- Cooling Time Matters: Allowing your bars to cool completely is crucial for easy slicing. If you’re in a hurry, refrigerate them to expedite the cooling process.
- Try Out Different Frosting: While cream cheese frosting is classic, feel free to experiment with other frostings. An almond or maple frosting can add fantastic flavors unique to your preference.
How to Store Gluten Free Pumpkin Bars
Proper storage is key to keeping your pumpkin bars fresh and delicious. Here are some helpful tips:
- Refrigeration: Once your pumpkin bars are frosted, store them in an airtight container in the refrigerator. This helps to maintain freshness and prevent any moisture loss.
- Layering Techniques: If you need to stack your pumpkin bars, place a piece of parchment paper between the layers. This keeps the bars from sticking together and makes serving easier.
- Shelf Life: When stored correctly, your pumpkin bars can last about 5-7 days in the refrigerator. However, you can freeze them for longer storage.
- Freezing for Later: If you want to enjoy these bars at a later date, freeze them before frosting. Wrap them tightly in plastic wrap and store them in an airtight container. When ready to enjoy, thaw in the refrigerator and frost just before serving.
Variations of Gluten Free Pumpkin Bars
The beauty of pumpkin bars is how versatile they are! Here are some fun variations to try:
- Spiced Pumpkin Bars: Add a pinch of cayenne pepper or a splash of maple extract to give your bars a distinctive, spicy twist that enhances the warmth of the spices.
- Nutty Bar Variation: Mix in chopped nuts like walnuts or pecans into the batter. This not only adds a pleasant crunch but also compliments the sweetness of pumpkin and frosting.
- Coconut Delight: Incorporate shredded unsweetened coconut into the batter for a tropical twist. The coconut adds texture and a hint of sweetness.
- Chocolate Chip Pumpkin Bars: Fold in gluten-free chocolate chips before baking for a sweet surprise in every bite. Chocolate and pumpkin is a combination that truly shines!
- Pumpkin Swirl Bars: Create a marble effect by reserving a portion of the batter before adding the pumpkin puree. Alternate spoonfuls of the plain and pumpkin batter into the pan and use a knife to swirl together before baking.
FAQ About Gluten Free Pumpkin Bars
What makes pumpkin bars gluten-free?
Pumpkin bars can be made gluten-free by using gluten-free flour, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which replaces regular wheat flour without sacrificing taste and texture.
Can I substitute the cream cheese frosting?
Certainly! If you prefer a different frosting, consider alternatives like whipped cream, coconut cream frosting, or even a simple vanilla glaze for a lighter topping.
How long do gluten-free pumpkin bars last?
When stored in the refrigerator in an airtight container, gluten-free pumpkin bars can last about 5-7 days. For longer storage, they can be frozen.
Can I add nuts to the pumpkin bars?
Absolutely! Chopped walnuts or pecans can be added to the batter for some added crunch and flavor, making your bars even more delicious.
Can I make these bars dairy-free?
Yes, you can substitute the unsalted butter with plant-based butter and use dairy-free cream cheese for the frosting to create a completely dairy-free version.
Gluten-Free Pumpkin Bars
Ingredients
For the Pumpkin Bars
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 15 oz can pumpkin puree
For the Cream Cheese Frosting
- 8 oz full-fat cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons pure maple syrup
- 1 tablespoon granulated sugar (optional, for cinnamon sugar)
- 1 teaspoon ground cinnamon (optional, for cinnamon sugar)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 10x15 jelly roll pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices.
Mix the Wet Ingredients
- In a large bowl, combine melted butter with brown sugar and granulated sugar. Mix until creamy.
- Add eggs to the sugar mixture, two at a time, whisking well after each addition.
- Stir in vanilla extract and pumpkin puree until well mixed.
Combine and Bake
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the bars cool for 30 minutes, then chill in the refrigerator for 1-2 hours.
Prepare the Frosting
- In a mixing bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until combined, then stir in vanilla bean paste and maple syrup.
Frost and Serve
- Spread the frosting generously over the chilled bars.
- Optionally, sprinkle with cinnamon sugar.
- Slice into squares or rectangles and serve.
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