Karina's Best Gluten-Free Pumpkin Bar Recipe

These fiber and protein rich pumpkin bars are way too marvelous for breakfast. They may even be too decadent for afternoon tea. Because, yes, we used brown sugar. And yes, we frosted them with a (dairy-free vegan) cream cheese icing. And yes, deliciousness ensued.

Karina's Best Gluten-Free Pumpkin Bar Recipe


1/2 cup sorghum flour
1/2 cup coconut flour
1/2 cup Ancient Harvest quinoa flakes
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 cup organic light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons gelatin or 1 teaspoon xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
2 large organic free range eggs (or Ener-G Egg Replacer, mixed)
1 cup cooked pumpkin puree
1/2 cup organic coconut oil
2 teaspoons bourbon vanilla extract
1/2 cup chopped walnuts

For the icing:

2 cups powdered sugar, more if needed
1/2 cup vegan cream cheese
2-3 teaspoons vanilla, as needed


1. Preheat the oven to 350ºF. Line a 9x13-inch baking pan with parchment. In a mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, spices and salt. Make a well in the center and add in the eggs, pumpkin, coconut oil and vanilla extract. Beat for two minutes until the batter becomes smooth and slightly sticky. Add in the walnuts by hand and stir.

2. Scoop the batter into the pan and spread evenly, smoothing out the top with wet fingers. Bake on the center rack for 25 to 35 minutes, until the center is firm to the touch. Cool on a wire rack. Frost when cooled with Vegan Cream Cheese Icing, recipe follows. (Note to dairy lovers- if you prefer dairy cream cheese- knock yourself out. It's all good.)

3. For the Vegan Cream Cheese Icing: vegan cream cheese tends to be softer than its moo-cow sister, so if you prefer using dairy cream cheese, try the lighter whipped style. Pour the powdered sugar into a mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add the vanilla extract a teaspoon at a time, and beat until the icing is smooth. If the icing is too stiff add a teaspoon of vanilla rice milk. If the icing gets too thin, add more sugar and beat.

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