My Gluten-free Kitchen

Recipes for easy meals and sweet treats for your gluten-free family.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Recipes
  • Gluten-free Resources
  • About
    • Contact
    • About Me
    • Copyright
    • Privacy Policy
    • Advertising Info/ Disclosure
You are here: Home / Bars & Brownies / Gluten-free Pumpkin Bars with Cream Cheese Frosting

Gluten-free Pumpkin Bars with Cream Cheese Frosting

This post contains affiliate links. See my disclosure for more information.

October 8, 2013 by Michelle Palin ~ My Gluten-free Kitchen 67 Comments

Thanks for sharing!

A favorite fall potluck treat, these gluten-free pumpkin bars are cake-like and covered with a delicious cream cheese frosting! Just like gluten-free pumpkin cake, only in an easily hand-held version! One of the best gluten-free pumpkin desserts I’ve ever had!

Gluten-free Pumpkin Bars with Cream Cheese Frosting. These cake-like bars are a favorite fall treat. No fork needed!

Every October, I pick up a few cans of pumpkin so that I can make these yummy gluten-free pumpkin bars with their delicious cream cheese frosting. These and my gluten-free apple crisp are my two go-to fall recipes that I bring to parties and potlucks!

These spiced, cake-like pumpkin bars taste exactly the same and have the same texture as when I made them with regular flour. No one can tell they are gluten-free bars, which is always my goal in baking gluten-free.

Gluten-free Pumpkin Bar Recipe. These spiced, cake-like bars are a perfect fall treat.

 


I love that this recipe makes a large pan of treats, and I frequently make them in the fall to take to group gatherings.

I brought these each of the past two weeks to our small group meeting from our church. We have gathered with the same 5 families for several years now, every Sunday night, in a friend’s home. It is a wonderful time of fellowship, and always involves yummy food. This group of friends have always been willing to be testers of my latest baking creation. Two of the gals have to eat wheat-free, so they are glad that I’m bringing desserts they can have.

Ingredients for gluten-free pumpkin bars

Notes on Ingredients and Substitutions for these gluten-free pumpkin bars:

  • If you need to eat dairy-free, you could definitely leave off the icing recipe and use your own non-dairy icing. The bars themselves are dairy-free already, if you choose to use oil in them. I have made these with corn oil, vegetable oil, and melted butter, and have really not noticed any difference in how they turn out. So feel free to use your favorite oil, stick butter alternative, or butter.
  • Applesauce: I use a homemade, unsweetened applesauce or store-bought unsweetened applesauce. I wouldn’t recommend chunky applesauce. If you don’t have any applesauce on hand, you can replace the amount called for with an equal amount of oil.
  • Pumpkin: You’re using a small 15 ounce, can of pure pumpkin. Not pumpkin pie filling. Not the large cans. As brands vary and pumpkins vary, you’ll find that the color of these bars can vary. If I get a particularly orange can of pumpkin, my bars are more orange. When I use Trader Joe’s organic canned pumpkin, my bars are much lighter colored. Tastes the same either way though! 
  • As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with both gfJules gluten-free flour or Gluten Free Mama’s Almond Flour Blend and I recommend either one. Other good flour blends to use for this recipe are Cup4Cup and King Arthur’s Measure for Measure gluten-free flour blend.
  • Xanthan gum – Some gluten-free flour blends contain xanthan or guar gum. If the flour blend you use for this recipe does have xanthan or guar, then omit the xanthan listed in the recipe. If your flour blend doesn’t have either, then you need to add xanthan gum. I order this xanthan gum from Amazon and each bag lasts me a year or more, even with as much baking as I do!

You can see in this photo, that the pumpkin bars are more orange from the canned pumpkin I used that time. Again, taste is still the same, just color can vary depending on your pumpkin can!

Gluten Free Pumpkin Bars Recipe.

These pumpkin bars are made in a large rimmed jelly roll pan. Jelly roll pans come in a variety of sizes. As you use different sized pans, just be sure to watch the baking time, and check for doneness. Obviously a smaller pan will yield taller bars, and require a little longer to bake than a bigger pan that’s yielding thinner bars. The main thing is to make sure the sides of your pan are 1″ or more.

I recently bought this USA Pan half sheet pan with lid to use for this recipe and it worked very well. I loved having the raised lid on it so I could transport the treats to another house and nothing was touching the frosting. It is 17.25 x 12.25″ and I wouldn’t recommend going any bigger than those dimensions, as your bars will get very thin. The bars made using this pan are thinner than the bars you see pictured above as those were done in a 11×15″ pan that I have, that doesn’t have a lid for transporting. So take your pick on sizes and just adjust cooking time accordingly.

USA Pan Half sheet with lid carrying gluten-free pumpkin bars

You can cut these whatever size you prefer. The gluten-free pumpkin squares pictured here are actually a little larger than I usually cut them when I bring to events. I often go a little smaller, people can always come back for seconds!

Looking for more recipes that use canned pumpkin? Try my gluten-free snickerdoodle pumpkin muffin recipe – a favorite here for breakfast! This gluten-free pumpkin bread recipe from my friend Cindy looks like one my kids would like slices of in the morning! My favorite fall cookies are these gluten-free pumpkin oatmeal cookies. These gluten-free pumpkin spice beignets have been on my want to make list for a while now!! And how fun are these gluten-free pumpkin cake pops?!

I hope you’ll try these gluten-free pumpkin bars! Please come back and rate them and leave a comment after you try them! Enjoy!

Gluten-free Cake-like Pumpkin Bars

Gluten-free Pumpkin Bars Recipe:

Yield: 28-32 servings

Gluten-free Pumpkin Bars with Cream Cheese Frosting

Gluten-free Pumpkin Bars with Cream Cheese Frosting

These cake-like spiced gluten-free pumpkin bars are frosted with a delicious cream cheese frosting.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups good all-purpose gluten-free flour blend*
  • 1 tsp. xanthan gum*
  • 3 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 eggs
  • 1 2/3 cup sugar
  • 1 small can (15 oz.) pumpkin puree (not pumpkin pie filling) 
  • 1/2 cup oil or melted unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. pure vanilla extract

Frosting:

  • 1/2 cup butter, softened
  • 3 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar

Instructions

  1. In a small bowl, whisk together flour, xanthan gum (*if needed), cinnamon, baking powder, salt, and baking soda. Set aside.
  2. In the bowl of your mixer, beat the eggs, sugar, oil or melted butter, applesauce, pumpkin, and vanilla extract until light and fluffy, about 3 minutes.
  3. With the mixer on low, add the flour mixture. Mix just until the flour is mixed in.
  4. Spread in an ungreased rimmed pan, called a jelly roll pan. See note below.
  5. Bake at 350° for 25-30 minutes or until toothpick inserted in the center comes out with moist crumbs or clean. Cool on wire rack.
  6. In a small mixing bowl, use a hand mixer or stand mixer to beat together the frosting ingredients until well mixed. (I typically add the powdered sugar a half cup at a time so it doesn't all blow up in my face.)
  7. Frost the bars once they have cooled completely.
  8. Refrigerate until ready to serve.

Notes

*This recipe has been tested numerous times successfully with each of these flours: gfJules flour, King Arthur Measure for Measure Flour, and Gluten Free Mama's almond flour blend.

*If your gluten-free flour blend has xanthan gum or guar gum in it already, then omit the xanthan gum called for in this recipe.

See blog post for substitutions and notes on ingredients.

Jelly roll pans come in a variety of sizes. Just be sure it has at least 1" sides. I've linked the pan I'm using and liking below.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Hand Mixer
    Hand Mixer
  • USA Pan Nonstick, Jelly Roll Pan with Lid
    USA Pan Nonstick, Jelly Roll Pan with Lid
  • King Arthur Flour, Measure for Measure Flour, Gluten Free, 1 Pound
    King Arthur Flour, Measure for Measure Flour, Gluten Free, 1 Pound
  • gfJules All Purpose Gluten Free Flour - Voted #1 by GF Consumers 1.5 lb Can
    gfJules All Purpose Gluten Free Flour - Voted #1 by GF Consumers 1.5 lb Can
  • Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) - 21.4 Oz Total
    Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) - 21.4 Oz Total
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 oz.
    Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 oz.
© Michelle @ MyGluten-freeKitchen.com
Cuisine: American / Category: Bars & Brownies
Pin these to your gluten-free desserts Pinterest board:

Gluten-free Pumpkin Bars with Cream Cheese Frosting Recipe

I’ve also got an entire board of gluten-free pumpkin recipes on Pinterest!

I hope you and your friends and family enjoy these gf pumpkin bars as much as mine!

Related posts:

Double Chocolate Zucchini Cake Brownies {Gluten-free, Dairy-free, Egg-free}
Gluten-free Scotcharoos
Gluten-free Reese's Brownies

Thanks for sharing!

Filed Under: Bars & Brownies Tagged With: gluten-free recipes, pumpkin

« Favorite: Kid-friendly Salt & Pepper Shakers
On the Road to the National Gluten-free Expo »

Comments

  1. Jackie says

    October 8, 2013 at 11:33 am

    Looks great. Did I miss seeing the cream cheese frosting ingredients? thanks

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 8, 2013 at 4:18 pm

      Jackie – thanks for your comment! I didn’t realize I’d forgotten to put that on the recipe part. I fixed it now! Thanks!

      Reply
  2. Stacy says

    October 8, 2013 at 3:00 pm

    I don’t see the frosting ingredients…am I missing something?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 8, 2013 at 4:19 pm

      Stacy, I missed putting those on! That’s what I get for finishing my post after bedtime last night! 🙂 I fixed it now. Hope you can try it soon!

      Reply
  3. Shirley @ gfe says

    October 10, 2013 at 6:30 pm

    You outdid yourself with this recipe and the photos, Michelle! They look amazing!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 13, 2013 at 10:34 am

      Thanks Shirley!!

      Reply
  4. sophie says

    October 11, 2013 at 9:22 am

    Mmmmmmmmm,…these frosted bars look insanely delicious.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 13, 2013 at 10:35 am

      Thanks Sophie!

      Reply
  5. IrishHeart says

    October 24, 2013 at 1:38 pm

    Ohmygosh! these are spectacular looking–and just what we need right now in our house.
    🙂

    Thanks!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 27, 2013 at 10:23 pm

      IrishHeart,
      I hope you are able to make and enjoy them soon! Thanks for stopping by and commenting!
      ~Michelle

      Reply
  6. Tammy Rowe says

    October 24, 2013 at 7:11 pm

    These are super simple to make and soooo delicious!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 27, 2013 at 10:23 pm

      Tammy,
      Thanks for stopping by and letting me know you made them and like them! So glad you got to enjoy these yummy treats! ~Michelle

      Reply
  7. Michelle says

    October 25, 2013 at 7:53 pm

    Made these last night and they are divine! They are moist, full of fall flavor, and the icing is to die for! People in the office couldn’t tell they were gluten free and said the recipe is perfect.
    As I was out of all-purpose GF flour mix, I used the four flour bean mix from one of Bette Hagman’s books. For anyone doing that, I would recommend adding choco chips or something to offset the sorghum taste a bit! Otherwise, no complaints.
    Thanks so much for this recipe! I plan on making it many many more times.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 27, 2013 at 10:24 pm

      Michelle,
      Thanks so much for commenting with the successful changes you made! Those tips are such a help to others! So glad you got to make and enjoy these! ~Michelle

      Reply
  8. Cody says

    November 2, 2013 at 8:22 pm

    Made these tonight using Cooqui Cake and Pastry flour. Amazing.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 4, 2013 at 12:21 pm

      Cody, Thanks so much for stopping by and letting me know that it was successful for you! I hadn’t heard of Cooqi flour so I’m checking it out now. Glad to know that it worked well in this recipe too. I hope you’ll try it out in other recipes from my blog as well. ~Michelle

      Reply
  9. Rachel says

    November 5, 2013 at 8:04 pm

    I tried it in a 9X13 baking pan and it turned out FANTASTIC!
    I just had to add 5 min to baking time.

    Reply
  10. angela says

    January 31, 2014 at 6:31 pm

    Hi- These look amazing. Did you use the Jules flour blend or the Mama’s. Just wanted to have an exact replica. Thanks so much!
    -Angela

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      January 31, 2014 at 6:53 pm

      Angela, I’ve tested it with both of those and it turned out perfect with each! So feel free to use whichever one!

      Reply
  11. Robyne says

    May 23, 2014 at 7:27 pm

    Have you tried freezing these?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      May 23, 2014 at 7:47 pm

      Robyne,
      I haven’t tried it. The pumpkin part would be fine, but the frosting would be the difficult part. You could try cutting them up, then flash freeze them, then individually wrap the frozen ones. To use, make sure to remove the wrap before thawing, otherwise the frosting would stick to the wrap.

      Reply
  12. Kayla says

    June 24, 2014 at 7:23 am

    I have these in the oven right now. I made mine dairy free using coconut oil and I used the last of a couple of flours including Hodgson Mills baking mix, coconut flour, almond flour and rice flour- here’s to hoping they don’t disappoint! Thanks for the recipe!

    Reply
  13. Lisa says

    August 16, 2014 at 10:46 pm

    I made this recipe tonight, but didn’t have cream cheese….so I improvised with a gf oatmeal streusel topping! YUM!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      August 16, 2014 at 11:56 pm

      Lisa,
      That topping sounds like it would be so good with these! Glad you tried the recipe out! Enjoy!

      Reply
  14. Kristyn says

    October 5, 2014 at 3:56 pm

    I have these in the oven now! Ran out of my regular sugar so I used some dark brown sugar. Excited to try another one of your recipes!! I’ve been baking so much & really enjoying it =)

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 21, 2014 at 8:22 pm

      I’d love to hear how they turned out with the dark brown sugar. Did that work for you? If not, I hope you’ll try them again soon with regular sugar!

      Reply
      • Kristyn says

        December 19, 2014 at 4:19 pm

        It turned out pretty dense & rich, yet still yummy! I definately plan to make them again soon with regular sugar =) I’m in the kitchen baking & cooking so much! I’ve found I love it more and more, with so many great recipes! Gluten free can taste amazing!!!!

        Reply
  15. Jeanette says

    October 15, 2014 at 2:20 pm

    This is great…..very moist and great flavor!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 21, 2014 at 8:22 pm

      Jeanette,
      Thanks for your comment! So glad you enjoyed the texture and flavor!

      Reply
  16. Emily says

    October 15, 2014 at 8:38 pm

    Does this work as a pumpkin muffin, too?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 21, 2014 at 8:24 pm

      Emily, I haven’t tried them that way yet, but you can sure give them a try. I’m thinking they’ll come out flat-topped, more like a cupcake that is ready for frosting!

      Reply
  17. Krista says

    October 16, 2014 at 10:29 pm

    I forgot the baking soda, but it didn’t seem to matter as they rose just fine with the baking powder. I added some clove and nutmeg and I used coconut oil. I like the flavor it adds and they turned out super moist. I used half the sugar in the cream cheese frosting since I like more of the cream cheese flavor to come through.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 21, 2014 at 8:25 pm

      Krista,
      Thanks for letting us know of your successful substitutions! Glad you enjoyed the flavor! Thanks for your comment!

      Reply
  18. Karen Wilkison says

    October 21, 2014 at 5:26 am

    I made these a couple of days ago…can you say, A-MA-ZING!!!!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 21, 2014 at 8:59 pm

      I would agree Karen! Thanks for your comment! Hope you get to enjoy them again soon!

      Reply
  19. jules says

    October 26, 2014 at 8:12 pm

    Oh my! Michelle, those are calling my name! I love anything pumpkin, so I know I’m a sucker for recipes like this, but this one truly sounds delish! Thanks for sharing!!!
    ~jules

    Reply
  20. MJ says

    November 26, 2014 at 7:06 pm

    I am thrilled to have these in my oven right now. This is my first GF holiday and these are replacing pumpkin pie all together on our dinner table tomorrow.

    The only change I made vs. the last time when I followed the recipe to the letter is I am adding a little pumpkin spice and cutting down the powdered sugar in the frosting. Can’t wait to see how they turn out this time.

    Thanks for all of the great recipes!

    Reply
  21. Stephanie says

    March 29, 2015 at 8:39 pm

    I really had given up on gf cooking after my celiac diagnosis and after trying numerous recipes that absolutely flopped! But your rolls and these bars are amazing and I can’t wait to try your baked donuts. Thank you so much for your website. Such a blessing!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      September 18, 2015 at 4:06 pm

      Stephanie, I’m just now seeing this comment and it absolutely made my day! Thank you!

      Reply
  22. Sierra says

    September 18, 2015 at 1:56 pm

    I bake for my family all gluten free, even tho it’s just my dad with the intolerance
    These sound amazing but I have a problem, I need to make them tonight and can’t run to the store, my brother ate all the apple sauce ( tho I told him not to, ugh boys) and so I am stumped….any suggestions?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      September 18, 2015 at 4:06 pm

      Sierra,
      Totally fine to just substitute the same amount of oil for the applesauce! So, you’ll end up using 1 cup of oil. That’s how the original recipe was, I just like to cut the fat and up the nutrition by subbing in applesauce!
      Hope your family enjoys these! You are sweet to bake for them all, even that silly brother! 😉

      Reply
  23. Bev says

    October 27, 2015 at 8:19 am

    Do you use sweetened or unsweetened applesauce? Thank you!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 28, 2015 at 11:02 am

      Bev, I use unsweetened applesauce, and recommend that! Enjoy!

      Reply
  24. Dee says

    January 11, 2016 at 4:48 pm

    Fabulous recipe – I have made it with all purpose GF flour and with regular flour depending on who is eating it. Both recipes are equally great. The frosting is delicious as well. We enjoy these pumpkin bars anytime of the year.

    Reply
  25. Pamela Bohn says

    October 9, 2016 at 2:41 pm

    So, delicious. I just made these and could not wait for after dinner to try. My family is coming for thanksgiving and it gives me a great treat while they have pumpkin pie. I think that they will want the squares too.

    Reply
  26. CopperCoin says

    October 20, 2016 at 7:28 pm

    Made these today using Bob’s Red Mill Gf baking flour. I used butter flavored coconut oil and 1/2 brown sugar and 1/2 regular cane sugar. I also halved the recipe and baked in an 8×8 pan. Oh my goodness….these are so yummy!!! Incredibly moist….almost melts in your mouth. Would never guess they are GF and even DF (well, not the frosting) 🙂 Thank you for sharing this recipe. This one is going in the book!!! 🙂

    Reply
  27. Jen says

    December 15, 2016 at 4:41 pm

    These pumpkin bars are amazing!!!! Every time I make them no one believes that they are gluten free and can’t get over how yummy they are. I was wondering if the recipe would still come out yummy if I halved it and baked it in a quarter baking sheet. Will this make any difference to the yumminess? Thank you so much for this delicious recipe!!!!

    Reply
  28. Marianne says

    October 10, 2017 at 10:35 pm

    What is the correct pan size? The recipe calls for 15x10x1 but in you write up it has 18x13x1 mentioned twice. Both sizes were also called jelly roll pans.

    Reply
  29. Michelle Almog says

    November 19, 2017 at 1:25 pm

    Your receipt just says “pumpkin” Is it Pumpkin Puree or Pumpkin Pie filing?

    Reply
    • lisa says

      July 8, 2019 at 12:39 am

      Its puree. Only ever use pumkin pie filling for pie like goodies.

      Reply
  30. Melissa says

    October 17, 2018 at 9:36 am

    DELICIOUS!! Made in a 9×13 pan and baked a little longer, so moist and yummy:)

    5.0 rating

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      September 28, 2019 at 11:09 am

      Great to hear that worked out just fine for you! Thanks for the commend and 5 star rating Melissa!

      Reply
  31. Lori Hendrickson says

    November 20, 2018 at 12:36 pm

    I wonder if it would work to substitute additional pumpkin instead of applesauce?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 22, 2018 at 11:48 am

      I’m not sure. The applesauce is there to replace additional oil, to cut that a bit. I don’t think the pumpkin would be liquidy enough.

      Reply
  32. Lisa says

    July 8, 2019 at 12:37 am

    So I made the pumpkin bread part and it was amazing. Couldn’t tell at all that it was GF. I decided to make muffins because its just more practical for ua for morning snack. I cut the time in half for cooking to 15 min. It made 24 muffins.

    My only comment is that mine turned out far more airy and fluffy and much less moist than what your pictures look like. :/ Not sure why.

    5.0 rating

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      September 28, 2019 at 11:08 am

      Hi Lisa
      Could be the conversion from bars to muffins, I’m really not sure! You can try them again as bars and see what you think! I do also have a pumpkin muffin recipe on the site that’s amazing – the snickerdoodle pumpkin muffins. You’ve got to try those! So good!

      Reply
  33. Trish says

    July 24, 2019 at 7:35 pm

    These are excellent. I made them for a family function and people LOVED them. They had no idea they were GF! Haha!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      September 28, 2019 at 11:07 am

      So glad to hear they were loved by all! Yay!

      Reply
  34. Liz says

    October 13, 2019 at 6:13 am

    These look amazing! Do you know which cream cheese brands are gf? I bake gf goodies when the neighbor comes over, but haven’t used cream cheese in any of my recipes yet because she’s told me that cream cheese isn’t gluten free. Thanks so much!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 16, 2019 at 10:01 pm

      I’ve never come across plain cream cheese with gluten. Never heard of a single brand with it. I buy Philadelphia or store brand.

      Reply
  35. Andrea says

    October 29, 2019 at 10:00 am

    I have a quick question. I’m not eating apples or bananas (I’m doing a Low FODMAP diet) at the moment – can I skip the apple sauce or add some coconut milk (not a lot) to it to make up the additional moisture? Thanks!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 29, 2019 at 5:07 pm

      Yes, just use oil to replace the applesauce – any flavorless oil like corn oil, vegetable oil, light tasting olive oil, etc.

      Reply
  36. Eileen says

    November 24, 2019 at 8:48 am

    I want to make this for Thanksgiving where some people can’t eat dairy with meat. Is there pareve cream cheese or a different frosting you recommend?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 25, 2019 at 1:01 am

      There are dairy-free cream cheese alternatives made by several brands. I’ve tried Kite Hill brand and like it and I recently saw that Violife has one too!

      Reply
  37. Susan says

    November 25, 2019 at 1:38 pm

    I made these pumpkins bars this afternoon. Great recipe! They are delicious. I hope there will be some left in 2 days for Thanksgiving!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 27, 2019 at 1:16 pm

      Great! So glad you enjoyed them!

      Reply

Leave a Reply to Cody Cancel reply

Your email address will not be published. Required fields are marked *

Search This Site

Categories

Most Popular Posts this week:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

© Copyright 2019 - BY MY GLUTEN-FREE KITCHEN®. MY GLUTEN-FREE KITCHEN IS A REGISTERED TRADEMARK OF MY GLUTEN-FREE KITCHEN, LLC. As an Amazon Associate I earn from qualifying purchases.


gluten free blog network directory