I hesitated sharing this recipe because it truly is a family secret… one adapted to be gluten free from a dear family friend Jamie. But alas, this is a small community and as I always say, this is my living and breathing cookbook and the amount of times I have asked my mom to take a photo of her handwritten recipe is too many to count. I even saved it on my phone and still have a hard time finding it when this time of year comes around. So here it is, online for easy reference. 

I can confidently say that of all my recipes, albeit limited dessert recipes, this one gets the highest rating. Everyone in the family loves them. Even making this batch leading up to the holidays, our Brazilian nanny was asking for the recipe!

They feel festive for the holiday season and are a nice reprieve from the cookies and pies swirling around.

And for those of us that are gluten free during the holiday season, sweet treats can either be hard to come by or become a labor of love. Both of which I was looking to avoid this year. I wanted simple, but special recipes. Comfort food that didn’t take hours to make and everyone can enjoy regardless of being GF or not. That’s the whole point of this right? GF recipes for GF-loving people! 

These pumpkin bars are very easy to make and hit all the right notes – the pumpkin layer is moist with just enough of your favorite fall spices: cinnamon, nutmeg, pumpkin. And the cream cheese frosting layer is… well cream cheese frosting. I think the secret sauce to this recipe is really the frosting. We use this cream cheese frosting recipe for any recipe that requires it – red velvet cake, carrot cake, etc. It’s not too sweet but still packs a punch, and elevates the very scrumptious pumpkin bar base. The base is cake-like. It’s not dense at all (a true FEAT when it comes to GF baking), and I can honestly say, I have yet to try a professional bakery’s pumpkin cake anything that has this fluffy texture. We are in fact the professionals!

I think my mom is taking charge to make the next batch for what’s shaping up to be a big family Thanksgiving but if she needs me, I will happily whip them up! And I dare you to do the same… and keep them in the house longer than 48 hours! Enjoy!

INGREDIENTS

4 eggs

1 cup vegetable oil

2 cups granulated sugar

1 can pumpkin (15 oz)

2 cups gf baking flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. nutmeg

½ tsp. Salt

For the Cream Cheese Frosting – 

1 – 6oz. package of cream cheese

6 tbsp. butter

1 tbsp. heavy cream or milk

1 tsp. vanilla extract

4 cups powdered sugar

Serving Size: 8

INSTRUCTIONS

• Start by making the bars. Preheat the oven to 350F. 
• Whisk together eggs, oil, pumpkin, and sugar first.
• Then stir in flour, baking powder, baking soda, and spices. 
• Bake for 30 mins. 
• Meanwhile, make the frosting. 
• Cream the cream cheese, butter, milk, and vanilla with an electric mixture. 
• Then slowly add powdered sugar, whipping until fluffy. 
• When the base is finished baking. Set aside and let cool completely.
• Frost then enjoy!