Gluten Free Pumpkin Bars

These dairy and gluten free pumpkin bars are so simple and make the best holiday dessert. They are soft and flaky and are the perfect mix of a pumpkin pie and pumpkin cake. So good you (or your guests) will never believe they are gluten and dairy free!

These amazing bars are made with gluten free cake mix, dairy free butter, pumpkin puree, and more. Use some of the leftover cake mix to help make the most amazing streusel-like topping and you have the best gluten free pumpkin dessert.

When ready to serve, these pumpkin bars taste great with a dollop of dairy-free whipped cream. Satisfies your cravings for pumpkin pie and leaves you needing another piece!

For a great holiday inspired breakfast idea as well be sure to check out this overnight french toast bake.

*Quick Tip – While making these pumpkin bars you may come across all kinds of different gluten-free cake mixes. I find that some of them are sweeter than others.

When using the Betty Crocker brand yellow cake mix I always add an extra 1/4 cup of sugar into the crust mixture when preparing. This is a matter of taste. We typically like sweeter things at our house. I did not add this to the recipe below but feel free to add if you like things on the sweeter side as well.

Gluten Free Pumpkin Bars

Ingredients:

• 1 package gluten-free yellow or white cake mix
• 3/4 cup dairy-free butter (I use country crock plant butter sticks)
• 3 eggs
• 1 28 oz can pumpkin puree
• 1 tsp pumpkin pie spice
• 2/3 cup almond milk or other dairy free milk of choice
• 1/2 cup sugar + additional 1/4 cup sugar
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 350 degrees. Spray a 9x13in pan and set aside. Pour and set 1 cup of dry cake mix aside for later.

2. In a large bowl, mix 1/2 cup melted dairy-free butter, remaining cake mix, and 1 egg until blended. Press the prepared mixture into the bottom of the prepared 9x13in pan.

3. In a separate bowl whip together 2 eggs, the can of pumpkin puree, pumpkin pie spice, almond milk, and 1/2 cup sugar until smooth.

4. Pour the pumpkin mixture over top of the prepared crust in the pan.

5. In a separate bowl mix together the cup of set aside cake mix, 1/4 cup remaining sugar, and cinnamon. Cut in the butter until streusel-like. Sprinkle mixture all over the top of the prepared pumpkin bars.

6. Bake for 50-55 minutes or until cooked through.

7. Remove from oven, cool, and cut. Serve with dairy-free whipped cream or cool whip.