Gluten-Free Pumpkin Bar

Your appetites for fall fare can be fully satisfied with these gluten-free bars. It's difficult to limit yourself to just one, whether you bake them for your family or bring them to a party.

Turn the oven on to 350°. Beat butter and sugar in a big bowl for five to seven minutes, or until light and fluffy. One egg at a time, add them, beating thoroughly after each addition. Stir in vanilla, maple syrup, and pumpkin.

Mix the flours, salt, baking powder, baking soda, and pie spice together; gradually beat into the creamed mixture. Add chocolate chunks and stir.

Line a 13 x 9-inch baking pan with oil. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the pan to cool fully on a wire rack.

Cream cheese and butter should be beaten until frothy in a large basin for frosting. Beat in the salt, cinnamon, maple syrup, and confectioners' sugar until creamy. Cover with a layer. Store leftovers in the refrigerator.

This recipe for gluten-free pumpkin bars can also be made without dairy. Replace the butter with coconut oil, plant-based butter, or vegetable shortening. 

Add some dairy-free chocolate chips and pour this maple glaze over everything. Use oat milk instead of 2% milk. Instead of using chocolate chips, try using chopped nuts or dried cranberries to lower the sugar content to 3/4 cup.

If it’s all that you have on hand, reduce the amount of sugar and pumpkin pie spice in this recipe. Find out why we love canned pumpkin and see our Test Kitchen’s top canned pumpkin brands. 

KOREAN CREAM CHEESE GARLIC BREAD

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