These bars are warmly spiced with cinnamon, ginger, nutmeg, and cloves, then loaded with real pumpkin puree for a moist, dense crumb that holds together beautifully after baking. The batter comes together in two quick bowls, no mixer required until frosting time, and bakes into an even slab that's easy to cut into clean squares. On top, a fluffy cream cheese frosting — beaten until light and billowy — adds the tangy-sweet finish this dessert is known for. It's a great pick for a gluten free dessert table, especially around fall gatherings when everyone wants a slice. Pull the slab out with the parchment overhang, slice into a neat grid, and you've got a crowd-friendly treat that keeps well for days.
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Learn more →24 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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