DessertsGluten-FreeHealthy SnacksRecipes
written by Kris KelbrantsMarch 13, 2020
These gluten-free pumpkin bars are one of my “go-to” desserts for a relaxing weekend or girls night. Since we’re all thinking twice about going out during COVID-19, this is the perfect time to have gluten-free pumpkin bars in the house. They also store perfectly in the freezer. When I bring them to a potluck or family event, I always know they’ll be a hit!
These GF pumpkin bars are even better than the un-healthy version made with white flour and vegetable oil. In fact, nobody could taste the difference when I brought them to work! I also didn’t tell them the frosting was made with vegan cream cheese. Everyone loved the frosting and couldn’t even tell it was vegan. I’ve also included a few options in the recipe that make the bars non-dairy as well as gluten-free.
The bottom line is, why wouldn’t you try a healthier option if it tastes as good or better? This is one of the recipes I get asked for the most from family and friends so I’m excited to share it with you!
I also love that this dessert is based around a plant based- anti-inflammatory and anti-cancer vegetable, pumpkin! Orange-colored vegetables are one of the top 10 cancer-fighting foods. I’m all for color in my plant-based food. Pro-tip on this recipe – add a teaspoon of turmeric and nobody will know the difference. It will just add one more anti-inflammatory agent.
Here are my recommendations for products:
- Gluten-Free Flour – King Arthur
- Organic Pumpkin – Trader Joe’s
- Pumpkin Pie Spice – Trader Joe’s
- Tofutti Vegan Cream Cheese
- Jelly Roll Pan with Lid – Calphalon
- Cinnamon – Penzey’s
Jump to RecipePrint Recipe
Healthy, gluten-free pumpkin bars with non-dairy frosting
CourseDessert
KeywordAnti-inflammatory, Gluten-Free, Healthy, Pumpkin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Kris Kelbrants
Ingredients
- 2 cupsgluten-free flour(with xanthan gum)
- 1 tspxanthan gum(eliminate if flour contains)
- 1 ½tsp cinnamon(prefer Penzey's)
- 1 ½tsp pumpkin pie spice(prefer Trader Joe's)
- 1tsp baking soda
- 1tspsalt
- 2 tspbaking powder
- 4eggs(prefer free range/organic)
- 1 ⅔cuporganic cane sugar
- 1canpumpking (15 oz)
- ½cupmelted grass-fed butter or melted coconut oil(oil for dairy free version)
- ½cupapplesauce (unsweetened)
- ½tsppure vanilla extract(to go the extra mile, use 1 vanilla bean pod)
FROSTING
- 1 containerTofutti (or other dairy free cream cheese)
- 2tspvanilla
- 2 cupspowdered sugar
- 1Talmond milk(add last, if needed for to desired creaminess)
Instructions
1. Preheat oven to 350 degrees and grease jelly roll pan (I prefer organic coconut spray).
2. Whisk together all the dry ingredients in a separate bowl (GF flour, soda, salt, baking powder, cinnamon, pumpkin pie spice, xanthan gum (if flour did not contain).
3. With a hand mixer, in a separate bowl, beat eggs, sugar, pumpkin, melted butter or oil, applesauce and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix on low speed just until combined.
5. Spread batter in greased rimmed jelly roll pan. I will provide an option and link below. Bake at 350 for 25-30 minutes or until toothpick inserted center comes out with crumbs or almost clean. Place pan on a wire rack to cool (so baking stops).
FROSTING
Soften "Tofutti" cream-cheese substitute. With a hand or stand mixer, beat all ingredients until creamy, adding the powdered sugar ½ cup at a time.
Frost the bars after they have cooled completely and refrigerate until ready to serve or to store. Keep covered in the fridge to keep them moist.
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Kris Kelbrants
Hi, I'm Kris! I wrote a book now I write a health & wellness blog. I'm passionate about exploring natural wellness because of my own autoimmune challenges. I hope you'll join me in learning more about all things healthy living.
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Jesse
2 years ago
What size jelly roll pan?
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Author
Kris Kelbrants
1 year ago
Reply to Jesse
The pan I use when I make these is 12″ x 18″ and about an inch deep. Thanks for asking!
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Tiffany
2 years ago
Is there a way to make it sugar free?
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Author
Kris Kelbrants
1 year ago
Reply to Tiffany
That’s a great question and idea! I’ll have to work with the recipe and see if I can come up with something!
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