115-ounce cancanned pumpkin(Not pumpkin pie filling.)
1teaspoonbaking soda
2teaspoonsbaking powder
½teaspoonsalt
1tablespoonpumpkin pie spice
1teaspoonground cinnamon
1teaspoonpure vanilla extract
¾cupgranulated sugar
½cupbrown sugar, packed
3largeeggs
2cupsall-purpose gluten-free flour with xanthan gum(I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1cupvegetable oil(You can also use ½ cup apple sauce and ½ cup of oil in place of the whole cut of oil.)
Cream Cheese Frosting
18-ouncecream cheese, softened(For dairy-free I used Kite Hill dairy-free cream cheese.)
½cupbutter(For dairy-free I used Smart Balance.)
3cupspowdered sugar(You may need to add another cup or two of the powdered sugar depending on which brand of dairy-free cream cheese you use because it is very soft. )
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 ½ cup apple sauce and ½ 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.
Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth.
Add the powdered sugar and beat until fully smooth.
Once the bars are completely cooled spread the frosting over the pumpkin bars.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option, I used Kite Hill dairy-free cream cheese and Smart Balance. I often buy the Pillsbury canned cream cheese frosting as a short cut.
Store leftovers in an air-tight container or cover with plastic wrap and refrigerate.
To freeze: once the bars are completely cooled, wrap with foil or plastic wrap and then place a plastic freezer bag. The bars can be defrosted in the refrigerator overnight.