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a cream cheese frosted pumpkin bar on a black plate

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.
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Prep Time 45 minutes
Cook Time 27 minutes
Cooling time 1 hour
Total Time 2 hours 12 minutes
Servings: 32 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 12 x 18 baking dish or 2 8x8 pans

Method
 

  1. Mix oil, sugar, yogurt and pumpkin in a large bowl
  2. Sift the remaining ingredients and add to the pumpkin mixture
  3. Stir until all ingredients are mixed well
  4. Pour into a greased and floured baking pan, 1 12x18 or 2 8x8
  5. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean
  6. Let cool in pan before frosting with cream cheese icing
Cream Cheese Frosting
  1. Beat the cream cheese and plant milk together until soft and creamy
  2. Add the powdered sugar in batches until the mixture is a spreadable consistency