Delight in these simple and healthy pumpkin bars that are gluten-free and irresistibly moist. Their tender texture pairs perfectly with a luscious maple cream cheese frosting. Sweetened naturally, vegan-friendly, and crafted with almond flour and gluten-free flour, these bars keep their healthy secret hidden. They make for the ideal cozy dessert, perfect for any fall gathering or holiday celebration.
Easy Gluten-Free Pumpkin Bars
Ingredients
Wet:
- 2 eggs or 1 flax egg: 1 Tbs. ground flax + 2 Tbs. water. See note 1
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ½ cup + 2 Tbs. coconut sugar
- 3 Tbs. melted grass-fed butter or melted refined coconut oil or vegan butter
- 1 tsp. vanilla extract or vanilla bean paste
Dry:
- 1¼ cups all-purpose gluten-free flour blend must contain xanthan gum, like the King Arthur brand
- ¾ cup lightly packed blanched almond flour
- 1½ tsp. pumpkin pie spice
- 2 tsp. cinnamon
- ⅛ tsp. pink Himalayan salt code “CLAIRE” for a discount on my favorite brand
- 2 tsp. baking powder
Optional: Maple Cream Cheese Frosting
- ½ block 4 oz softened low-fat cream cheese (can sub vegan cream cheese)
- 2 Tbs. softened grass-fed butter or vegan butter
- 2 Tbs. pure maple syrup + more if you like sweeter frosting
- 1 tsp. vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350 F. and line an 8×8 baking dish with parchment paper.
- In a medium bowl or stand mixer, combine all wet ingredients. Use an electric mixer to blend until smooth (about 1 minute).
- Add all dry ingredients (except baking powder) and mix until well combined. Finally, fold in the baking powder until just combined.
- Bake at 350 F. for 23-25 minutes or until a toothpick comes out with a few moist crumbs. Allow it to cool completely.
- *Optional:* While the gluten-free pumpkin bars are cooling, make the maple cream cheese frosting by combining all ingredients in a medium bowl and beating on high with an electric mixer (ensure your cream cheese and butter are softened). If the glaze looks clumpy, microwave for 15 seconds, then continue mixing until smooth. The consistency may vary depending on the softness of your butter and cream cheese. For a thicker frosting, refrigerate for 20-30 minutes.
- Once the gluten-free pumpkin bars are cooled, frost them with maple cream cheese frosting and sprinkle with cinnamon if desired. Enjoy! Store in an airtight container in the refrigerator for up to 5 days (if left unfrosted, you can store the bars at room temperature for up to 3 days).