Pumpkin bars with cream cheese frosting! (gluten free, low fodmap)

Hey everybody! Yesterday was a little windy and cold and it just got me into the fall mood! I had to make these pumpkin bars! The best part about them is that they are gluten free and low-fodmap! (dont worry, if you don’t want them to be gluten free/low-fodmap then you can just use normal flour) How these are low-fodmap and gluten free is I use this amazing flour: Namaste gluten free flour I love it, you can buy it on amazon or at Costco (the Costco costs $12) I love this gluten free flour because it tastes exactly the same! It makes you feel like you can actually eat something if you have to be gluten free! :)Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

These aren’t just any pumpkin bars, these are, delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon! These are winning pumpkin bars!Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Everyone will devour these pumpkin bars (as long as they like pumpkin 🙂 ) More than half the pan is gone and I made these yesterday! Even though these are gluten free they still taste amazing! And don’t worry, if you aren’t a big fan of gluten free, that’s ok! Just use normal flour! Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Ever since making these I have just been in the fall mood! Next im going to make pumpkin cookies, pumpkin pie, you name it! I just feel so fall-ish! Especially the colors! I can’t wait to hear from all of you who make these, tell me how you like them!

Pumpkin bars (gluten free, low fodmap)
Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
For the bars
  1. 4 eggs
  2. 1 15 oz can pumpkin puree
  3. 1 1/2 cups white sugar
  4. 1 cup vegetable oil
  5. 2 cups namaste organic gluten free flour blend
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 2 teaspoons ground cinnamon
  9. pinch of salt
For the frosting
  1. 1 (8 oz) package of cream cheese
  2. 1 cup butter, softened
  3. 2 teaspoons vanilla extract
  4. 3 cups powdered sugar
For the bars
  1. Preheat oven to 350.
  2. Spray a 13 x 9 in pan.
  3. Take butter and cream cheese out of the refrigerator and set aside.
  4. Beat eggs in a large bowl until foamy.
  5. Add the vegetable oil, pumpkin and white sugar. Beat on medium until mixed.
  6. Add the gluten free flour, baking soda, baking powder, cinnamon, and salt.
  7. Beat on low until just combined.
  8. pour into a 13 x 9 in. pan. (if you want them thin pour half into one pan and half into a second pan)
  9. Bake 25 minutes or until toothpick come out clean.
  10. Cool completely before frosting.
For the frosting
  1. Beat together cream cheese, butter, and vanilla.
  2. Gradually add in powdered sugar.
  3. Spread over pumpkin bars when they are completely cooled. Sprinkle with cinnamon.
Adapted from gimmedelicious.com
Adapted from gimmedelicious.com
Craftily Baking http://craftilybaking.com/

Soft & yummy sugar cookies!

Hi guys! Don’t you just love sugar cookies, I love them, and sadly, I can’t eat them (I have to do the fodmap diet, till’ like december) They have wheat and dairy in them, but they are a great gift!! I love this recipe because they are super simple, you don’t have to refrigerate the dough or anything! I found this wonderful recipe on  itsalwaysautumn.com and I love it! They taste great and are just as fun to make!Soft, yummy sugar cookies with delicious cream cheese frosting!

I mean, who doesn’t love sugar cookies with classic pink frosting! Two people I know had birthdays this week, so I gave them each some!
Soft and yummy sugar cookies topped with pink cream cheese frosting!

I tried a different recipe before this one and it was a disaster! The dough was much too sticky and wouldn’t cut out! This recipe is so much better! A big thanks to It’s always autumn for this recipe! My favorite picture by far is this one! I love our vintage measuring spoons!Soft and yummy sugar cookies topped with pink cream cheese frosting!
Here are a couple of tips for making these cookies turn out perfect: Continue Reading →