Gluten-Free Salted Caramel Pumpkin BarsBrooke McLay
These delicious pumpkin bars are full of everything you love about the pumpkin spice flavor…except the gluten! Made with almond flour, these cakey bars are topped with a beautiful cream cheese frosting and sliced into caramel-kissed squares. Life doesn’t get much tastier than this! Try cooking and serving these treats for school bake sales, autumn parties, and halloween potlucks. They’re not too sweet, full of flavor, and secretly packed with protein. Delicious!
Gluten-Free Salted Caramel Pumpkin Bars
FOR THE BARS:
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 3/4 cups almond flour
- 2 eggs
- 2 tablespoons butter, softened
- 1 teaspoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla
- pinch salt
FOR THE FROSTING:
- 3 ounces cream cheese
- 3 tablespoons butter
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 2 tablespoons caramel ice cream sauce
- 1/2 teaspoon coarse sea salt
In a large bowl, whisk together all ingredients for the pumpkin bars. Spread into an 8×8 pan sprayed with nonstick baking spray. Bake in an oven preheated to 350 degrees for 18-24 minutes, or until the bars are cooked through. Remove and cool completely.
In a stand mixer, beat together the cream cheese, butter, powdered sugar, and milk. Spread over cooled bars. Drizzle with caramel and sprinkle with sea salt.