Pumpkin bars with Cream Cheese Frosting are the perfect Winter treat! Try these if you want a lightly sweet pumpkin bar with tart cranberries slathered with lots of rich cream cheese frosting. They are delicious and one batch makes enough to share.#shorts #pumpkin #cranberry #dessert #easy #pumpkinbar #creamcheesefrosting #glutenfree
Gluten-Free Pumpkin Bars with Cream Cheese Frosting
makes one 18”x11” jelly-roll pan of bars
Dry
1 3/4 cups Cup4Cup Multipurpose flour
1/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
Wet
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1 teaspoon vanilla
15 ounce can pumpkin puree
1 cup chopped fresh cranberries
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, room temperature
1 teaspoon vanilla
2 cups powdered sugar
Preheat oven to 350F. Grease or line a jellyroll pan with parchment paper.
In a medium-sized bowl, whisk together dry ingredients. Set aside.
In a large bowl, whisk together oil and sugars. Add eggs, pumpkin, vanilla and mix well. Add dry ingredients and mix until almost combined, then stir in chopped cranberries. Spread dough onto jelly roll pan. The dough is pretty thick and so this may take a minute. Bake for about 15 minutes or until bars spring back in the center when touched. The bars will be lumpy bumpy on top but will look just fine when iced. Cool completely and prepare icing.
Frosting
Combine butter, cream cheese powdered sugar and vanilla in a medium-sized mixing bowl. Beat until smooth and fluffy. Cover bars with frosting and dust with cinnamon or ginger to decorate. Enjoy the same day or store in the fridge for up to 4 days covered.
