Softest Gluten-Free Pumpkin Bars
These perfectly soft and slightly dense gluten-free pumpkin bars are a fall dream! The cinnamon and cardamom add to their wonderful flavor. And they are incredibly easy to make; just a bowl and whisk. The cream cheese frosting is substantial and not too sweet, balanced with butter and a little salt.
Yield: 16 bars
Ingredients
- 225 grams pumpkin puree (canned pumpkin)
- 2 large eggs, room temperature
- 55 grams (4 tablespoons) neutral oil (I use organic sunflower oil)
- 55 grams (4 tablespoons) unsalted butter, melted
- 80 grams brown sugar
- 80 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 125 grams Bob's Red Mill 1-1 Gluten-Free All-Purpose Flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Cream Cheese Frosting
- 170 grams (6 ounces) softened cream cheese
- 55 grams (4 tablespoons) softened butter
- 110 grams powdered sugar
- 1/2 teaspoon pure vanilla extract
- pinch of fine salt
Equipment
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together pumpkin, eggs, oil, butter, brown sugar, granulated sugar, and vanilla until smooth.
- In a small bowl, whisk together flour, salt, cardamom, cinnamon, baking powder, and baking soda. Add dry mix to wet ingredients and stir until no lumps are found. (You can't overmix because there is no gluten, so it won't get tough.)
- Pour batter into a greased or parchment lined 9x9 inch baking pan. Use spoon to spread the batter evenly. Bake for 18 to 20 minutes, until toothpick comes out with a few crumbs. Remove cake from oven and let fully cool on cooling rack.
- Meanwhile beat cream cheese and butter until smooth (I use a hand mixer). Add powdered sugar, vanilla, and salt. Beat again until light, smooth, and whipped. Once bars are fully cool, frost and enjoy. Store them covered in the fridge for up to 4 days.
