Pumpkin Cake Bars


Special Diet Notes: Pumpkin Cake Bars

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Pumpkin Cake Bars
Prep time
Cook time
Total time
This wonderful recipe is from Kristen Doyle of Just Baking and Dine & Dish. Her version is topped with a regular cream cheese frosting, but we recommend this Dairy-Free / Vegan "Cream Cheese" Frosting. It is just as tasty!
Serves: 12-24 servings
  • 4 large eggs
  • 1⅔ cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • Dairy-Free Cream Cheese Frosting
  1. Preheat oven to 350°F.
  2. Grease and flour one glass 9 x 13 inch pan.
  3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
  5. Spread into prepared pan.
  6. Bake at 350° for 25 to 30 minutes.
  7. Remove from oven and allow to cool.
  8. Evenly spread frosting over bars after they have cooled, if desired.
Be sure to use an alternative oil such as olive or coconut for soy-free, and skip the cream cheese frosting.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • I think so, but don’t want to make promises! I believe it would fit. You might want to compare it to another bundt pan recipe you have to see if the quantity of ingredients looks about right. Adjust the baking time as needed.

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