Pumpkin Bars (vegan + gluten free)
Grandmom's pumpkin bars are a classic, spiced fall dessert made vegan + gluten free to accommodate a variety of diets. They're topped with a lusciously thick and creamy layer of cream cheese frosting.
Equipment
- 1 12 x 18 baking dish or 2 8x8 pans
Ingredients
- 2 cups flour, bob's gluten free 1:1 baking blend
- 2 cups sugar
- 1 cup vegetable oil
- 1 can pumpkin
- ⅓ cup dairy-free yogurt
- 2 tsp cinnamon
- ½ tsp cloves
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Cream Cheese Icing
- 3 cups powdered sugar
- 18 oz cream cheese I use the kite hill brand
- 1 tbsp plant milk
Instructions
- Mix oil, sugar, yogurt and pumpkin in a large bowl
- Sift the remaining ingredients and add to the pumpkin mixture
- Stir until all ingredients are mixed well
- Pour into a greased and floured baking pan, 1 12x18 or 2 8x8
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean
- Let cool in pan before frosting with cream cheese icing
Cream Cheese Frosting
- Beat the cream cheese and plant milk together until soft and creamy
- Add the powdered sugar in batches until the mixture is a spreadable consistency