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These Classic Pumpkin Bars with Maple Cream Cheese Frosting got a total grain-free makeover, and they are even better than before! Be warned; they don't last long!
It's PUMPKIN SEASON and let me just say I love it so much. Okay, I am not a pumpkin spice lover as some people are but real pumpkin, give it all to me. The funny thing is my husband will only eat pumpkin in pumpkin pie, and anything else he says is an abomination, haha.
Abomination or not, these delicious PUMPKIN BARS need to be added to your pumpkin menu this season because they are beyond perfect, and no one will know they are gluten, grain, and nut-free. Bonus with one little tweak, you can make this totally dairy-free, which means more pumpkin fun for everyone this season!
What makes these the BEST?
Besides the fact these are gluten-free, they are nut-free, and if you know, most gluten-free baking has some grain or nut flour to get the right texture but not these.
They are also:
- Super easy to make, no fact equipment needed just two bowls and a whisk.
- They are fast, like toss the batter together in 5 minutes and bake them off in under an hour.
- They have the perfect pumpkin spice you love when it comes to all things pumpkin!
- The CRUMB is so nice on this cake, keeping it perfectly moist, fluffy, and completely delicious no one will believe it's gluten-free.
What's the magic inside?
- Pumpkin Puree (not pumpkin pie filling)
- Cassava Flour
- Arrowroot Starch
- Baking Powder
- Baking Soda
- Brown Sugar
- Avocado Oil or light cooking oil
- Cream Cheese
- Powdered Sugar
- Maple Syrup
- Milk of Choice
A note on ingredients:
- Watch your flours - I prefer to weigh the cassava and arrowroot starches to make sure I am getting the exact amount. Sift the flours and always spoon-measure them.
- Brown sugar is not created equally; some contain dark corn syrup in place of real molasses, which is why I love the Wholesome Brand.
- Powdered Sugar - The same with brown sugar, many powdered sugars contain corn starch, so you want to know your ingredients. If it just says powdered sugar on the bag, check with the company to see how they make it. I trust the Wholesome Brand because they use arrowroot starch instead of corn starch.
- Baking Powder typically contains corn, so if you avoid grains, you might want to make your own.
- 4 TBS Cream of Tartar
- 2 TBS Baking Soda
- 2 TBS Arrowroot Starch
Mix them together and then measure like regular baking powder. Store in an airtight container.
- To keep the frosting dairy-free, you can sub the butter and cream cheese for dairy-free alternatives or sub in equal parts palm shortening. It will still be delicious!
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Time to get baking!
Separate the ingredients into two bowls. In one, whisk together the cassava flour, arrowroot starch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla.
Pour the bowl of dry ingredients into the bowl of the wet ingredients and whisk them together to form the batter.
Pour the batter into a prepared baking pan and bake it in a preheated 350-degree oven for 25-30 minutes or until the cake looks golden brown and a wooden skewer comes out clean.
While the cake cools, let's make the frosting! Cream together the butter and cream cheese until it's fluffy. Whisk in the powdered sugar. Slowly add the maple syrup and milk until desired consistency is achieved, and then spread it over the top of the cooled pumpkin bars.
Like I said, these are so easy to make, which is good because you will be making these over and over because they don't last long at all!
More treats to enjoy!
Pumpkin Bars with Maple Cream Cheese Frosting
For the Cake
- 1 ½ C Cassava Flour 180 g
- ½ C Arrowroot Starch 45 g
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 ½ TSP Cinnamon
- 1 teaspoon Salt
- 1 TSP Nutmeg
- ¼ teaspoon Ginger
- 4 Large Eggs
- 1 ½ C Sugar
- ½ C Brown Sugar Dark
- 1 C Avocado Oil or Neutral Cooking Oil
For the Frosting
- ½ C Butter Soft
- ½ C Cream Cheese
- 4 C Powdered Sugar
- 2 TBS Maple Syrup
- ¼-1/2 C Milk of Choice
For the Cake
- Preheat the oven to 350 degrees and line a 9x13 baking pan with parchment paper.
- In a medium bowl combine the cassava flour, arrowroot starch, baking powder, baking soda, salt and spices and whisk together.
- In a separate bowl whisk together the eggs, sugar, brown sugar and oil.
- Fold the bowl of dry ingredients into the wet bowl until combined.
- Pour the batter into a parchment lined baking pan.
- Transfer the batter to the oven and bake for 25-30 minutes. The cake will look dark golden in color and a wooden dowel will come out clean.
- Allow the cake to cool 10 minutes before carefully pulling int out of the pan (if desired).
For the Frosting
- Cream together the butter and cream cheese until it is light and fluffy.
- Add the powder sugar and whisk until combined
- Slowly add the milk and maple syrup and whisk until desired thickness.
- Spread the cream cheese frosting over the cooled cake and enjoy.