Monday, November 25, 2013

Gluten-free Pumpkin Bars

If you follow me on Pinterest you might know that I have an obsession with pumpkin.  I freaking love it.  My Pinterest board called "Pumpkin is My Favorite Food" has (gulp) 767 pins on it.   Yes. Seven HUNDRED and sixty-seven.  As if I would ever make them all. And, obviously, about 750 of them are not gluten-free.

But they just look so darn delicious!

I still happily pin all the pumpkin recipes, but now I do it in the hopes that I can experiment with them in all my free time and make them gluten-free.  The pumpkin bar recipe I am sharing today has long been a favorite of mine, and I have fiddled with it and figured out how to make it taste amazing in a gluten-free state.  Now the only problem is that I eat way too many of them whenever I bake them.

Someday I will have a good relationship with food.  But right now is not the time to talk about that—let's get baking some amazingly yummy gluten-free pumpkin bars!

Gluten-free Pumpkin Bars


4 eggs
1 2/3 cups granulated sugar
1 cup oil
1 15-oz can pumpkin
2 cups Bob's Red Mill All Purpose GF Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2  teaspoon xanthan gum
3 teaspoons cinnamon


Preheat oven to 350ºF.

In a large bowl, combine eggs, sugar, oil, and pumpkin with mixer at medium speed.  Stir together dry ingredients in a separate bowl.  Add the dry ingredients to the pumpkin mixture and mix at low speed until batter is smooth.  Spread batter into a greased 13x9 inch baking pan and bake for 30 minutes.

Let cool completely before frosting.  (I have found that it is difficult to frost GF baked goods as they are a lot crumbier than usual.  You will have more success at "pretty" icing if you have the patience to let these really cool off totally and completely.)

Cream Cheese Frosting


1 8-oz package cream cheese, cold
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla


Combine cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add sugar and mix at low speed until combined.  Stir in vanilla and mix again.


More gluten-free (and pumpkiny) stuff:
5 Tips to Help You Transition to Gluten-free
How to Make a Gluten-free Pie Crust + GF Pear Pie
My Gluten-free Pinterest Board
My Pumpkin Pinterest Board

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Lara Neves
Lara Neves

Lara is mom to three daughters—two teens and a tween. She loves to share her parenting and homemaking triumphs and failures here at Overstuffed! She was diagnosed with Lyme disease in 2015 and has been fighting it ever since. When she isn't working on her mother of the year award, you can find her reading, singing, or taking photos.

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