Gluten Free Pumpkin Date Bars Recipes

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Gluten-Free Pumpkin Bars with Cream Cheese Frosting image

A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 48

Number Of Ingredients 16

Ingredients

4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
1 teaspoon pure vanilla
4 cups powdered sugar
1 teaspoon fat-free (skim) milk

Steps:

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g

DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS

Dairy-Free, Gluten-Free Pumpkin Bars image

So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.

Provided by momx3pcm

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 13

Ingredients

1 cup rice flour
¾ cup soy flour
¼ cup tapioca starch
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup dairy-free margarine, softened
2 cups packed brown sugar
3 eggs, beaten
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g