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  • Writer's pictureRosie May

Pumpkin Bars - Gluten Free Dairy Free

These bars are so good! I made the first batch and it was such a hit that I had 2 more requests to make it for friends and family. It is the perfect Fall dessert!

Hope you all enjoy it! Let me know if you try it :)


Dry Ingredients:

2 cups gluten free all purpose flour, I use the Bobs Red Mill brand

1 cup sugar

1 ½ tsp pumpkin spice seasoning

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Wet Ingredients:

1 tsp vanilla

2 eggs

½ vegetable oil

1 can (15 oz) pumpkin


1 cup powder sugar

4 oz dairy free cream cheese, I use the Tofutti brand.

3 tbsp dairy free butter, melted, I use Earth balance sticks.

1 tsp dairy free milk, I use unsweetened almond milk the Three Trees brand

1 tsp vanilla


  1. Preheat the oven to 350 F.

  2. Grease 9x9 baking dish or close in size to a 9x9 dish.

  3. Combine all the dry ingredients into a large mixing bowl. Stir.

  4. In a small mixing bowl, combine wet ingredients. Whisk together.

  5. Add the wet ingredients with the dry ingredients. Mix with a hand mixer until evenly blended.

  6. Add the pumpkin batter to the greased pan.

  7. Bake for 30 mins. Use a toothpick to check to make sure the bars are cooked through.

  8. Make the frosting while the bars are cooling. In a medium bowl, combine frosting ingredients and mix with a hand mixer until smooth.

  9. Once the bars are fully cooked, ice the bars.

  10. Cut and Serve :)


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