Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend (with xanthan gum)
  • ½ cup (50g) Super-fine almond flour
  • 1 cup (200g) Brown sugar, packed
  • 1 tsp (5g) Baking soda
  • ½ tsp (3g) Salt
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Ground ginger
  • ¼ tsp (1g) Ground nutmeg
  • 1 can (15 oz / 425g) Pure pumpkin puree
  • 2 large (100g) Eggs
  • ½ cup (120ml) Vegetable oil
  • 1 tsp (5ml) Vanilla extract
  • 8 oz (225g) Full-fat cream cheese, softened
  • ½ cup (115g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla extract
  • 1 pinch (1g) Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, brown sugar, baking soda, salt, cinnamon, ginger, and nutmeg until no clumps remain.
  3. Stir in the pumpkin puree, eggs, oil, and vanilla. Mix on medium speed until the batter is smooth and a deep orange color.
  4. Spread the batter evenly into the prepared pan using a spatula.
  5. Bake for 28–32 minutes until the center is set.
  6. Allow the bars to cool completely on a wire rack.
  7. Using an electric mixer, beat the softened cream cheese and butter together until smooth.
  8. Gradually add powdered sugar, vanilla, and salt, beating on high until the frosting is fluffy.
  9. Spread the cream cheese frosting evenly over the cooled pumpkin bars.
  10. Chill the bars in the refrigerator for 2 hours to ensure frosting stability before slicing.