Pumpkin Bars

Pumpkin Bars | Gluten & Dairy Free

The tastes and aromas of autumn are perfectly combined in these savory bite-size pumpkin bars.   

The relatively recent modifications of my food journey to incorporate a gluten and dairy free lifestyle has really motivated me to learn how to make some of my favorite recipes into versions that suit my dietary needs. 

This time of year, with Thanksgiving around the corner, I crave anything made with pumpkin. There’s something delicious to be said when you combine pumpkin with cinnamon and top it off with cream cheese frosting. It’s the perfect flavor palette to pair with cozy blankets, chilly nights and crackling fireplaces. If you’re like me, you’ll find yourself enjoying a pumpkin bar on a brisk morning, a sunny afternoon and every moment in between! 

Gluten & Dairy Free Pumpkin BArs

This recipe is so yummy that I’ll guarantee your friends & family will never suspect that it’s a gluten free or even dairy free. Upon my significant other having his first bite, I received a “wow, this is your best recipe yet!” Whip up a batch while playing your favorite holiday tunes and sip on a glass of wine while the heavenly aroma fills your kitchen. Just be aware, you’re kitchen will soon become crowded with everyone wanting to know what’s cooking in the kitchen. 

Pumpkin Bars recipe

Pumpkin Bars | Gluten Free & Dairy Free

yields 24 bars

Ingredients for Pumpkin Bars:

  • 2 cups gluten free flour (substitute with all purpose flour if gluten free not necessary) 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp sea salt 
  • 3 tsp cinnamon 
  • 1 tsp pure vanilla extract 
  • 1 2/3 cup coconut sugar 
  • 4 eggs 
  • ½ cup coconut oil 
  • ½ cup unsweetened applesauce 
  • 15oz canned pumpkin 

Ingredients for Icing:

  • 3 oz dairy free cream cheese, softened (use regular cream cheese if dairy free not necessary) 
  • 1 ½ cup vegan butter, softened (use regular unsalted butter if dairy free not necessary) 
  • 1 tsp pure vanilla extract 
  • 2 cups powdered sugar 

Directions: 

  1. Preheat oven to 350•. 
  2. Using a stand mixer; beat together the eggs, sugar, coconut oil, unsweetened applesauce, pumpkin and vanilla until light and fluffy. Approximately 2 ½ minutes. 
  3. In a separate mixing bowl, combine gluten free flour, baking powder, baking soda, cinnamon, and sea salt. 
  4. Add the dry ingredients to the stand mixer and mix on low until combined.  
  5. Spread the mixture onto an ungreased pan and bake for 25-30 minutes. Remove promptly from oven and cool. 
  6. While bars cool, combine cream cheese, butter, vanilla and powdered sugar in a small bowl using a hand mixer. Beat together until all ingredients are well combined and small peaks form. 
  7. Spread evenly onto pumpkin bars and serve. 

Written By: Kristin Mansky

Pumpkin Bars - Gluten and Dairy Free

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