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Gluten-Free Pumpkin Bars with Cream Cheese Frosting

A delicious slice of gluten-free pumpkin bars topped with creamy white frosting, ready to be enjoyed.
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Enjoy these soft, spiced gluten-free pumpkin bars topped with a thick cream cheese frosting. They are perfect for potlucks, school treats, and fall gatherings.

Ingredients

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  • 1 ½ cups almond flour
  • ½ cup gluten-free all-purpose flour blend
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour blend, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the pumpkin puree until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
  9. While the bars are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
  10. Gradually beat in the powdered sugar until the frosting is smooth and spreadable. Stir in the vanilla extract.
  11. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into bars and serve.

Notes

  • For best results, ensure your butter and cream cheese are at room temperature for the frosting.
  • You can add chopped pecans or walnuts to the batter for extra texture.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/gluten-free-pumpkin-bars/