Gluten Free Harvest Pumpkin Bars Recipes

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
• In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
• Add the granulated sugar and brown sugar and mix until fully combined.
• Add the eggs and mix until combined.
• Add the gluten-free flour and mix until combined.
• Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
• Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
• Store leftovers in an air-tight container or cover with plastic wrap refrigerate.

GLUTEN-FREE HARVEST PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
• Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

GLUTEN FREE HARVEST PUMPKIN BARS

Steps:

• Preheat oven to 350°F. Butter a large baking sheet.
• Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin purée. It's normal for batter to look a little curdled at this stage. Add flour, baking powder, baking soda, cinnamon, and salt and beat on low speed until combined. Stir in raisins.
• Spread batter in prepared baking sheet, be careful to fill in corners. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
• Cream-cheese frosting
• In a large bowl, beat all ingredients until well combined. Spread on cooled pumpkin bars.
• Cut as desired.
• Makes 18 large or 24 medium bars.

DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
• Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.