Gluten Free Brown Sugar Spice Pumpkin Bars
Soft, moist, and fragrant with warm spices, these Gluten-Free Brown Sugar Spice Pumpkin Bars are the ultimate fall-inspired dessert. Made with a blend of gluten-free all-purpose flour, real pumpkin puree, and a harmonious mix of cinnamon, nutmeg, and ginger, these bars offer a perfectly tender bite that’s sweetened with hints of brown sugar. Topped with a luscious cream cheese frosting and optional crunchy walnuts or pecans, each bar is a delightful balance of creamy, spiced, and nutty flavors. Quick and easy to whip up in just 45 minutes, they’re an ideal treat for holiday gatherings or cozy weeknight indulgences. Whether served as a snack or after-dinner dessert, these gluten-free pumpkin bars are sure to impress while catering to dietary needs.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 4 ounces Cream cheese
- 4 tablespoons Unsalted butter (softened)
- 1.5 cups Powdered sugar
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in chopped walnuts or pecans for added texture.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan on a wire rack.
While the bars are cooling, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top.
Cut into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
