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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Frosted Pumpkin Bars

    Frosted Pumpkin Bars

    16
    By Sarah Hatfield on November 16, 2016 Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes

    Once a month we’re featuring a new family-friendly dish from the Hatfields for our Kids Can Cook section. The dairy-free teen cooking star is Katherine and this week she and her “mama”, Sarah, are making Frosted Pumpkin Bars with Dairy-Free Spiced Buttercream! Their recipe has been spiced up from a cooking icon favorite. 

    Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

    Years ago, before we knew how to make a dairy-free pumpkin pie, my mom saw Paula Deen make dairy-free pumpkin bars on the Food Network. My dad found the recipe online, and a family tradition was born. We have perfected many dairy-free holiday recipes since then, including pumpkin pie, but these frosted pumpkin bars remain a favorite. Particularly among young children who can take or leave squash pies.

    These frosted pumpkin bars are simple for kids to make and are a great way for them to participate in Thanksgiving cooking. They can be made a day or two ahead and then frosted before serving, so little bakers can make something for Thanksgiving dinner without being underfoot on the big day.

    The original recipe calls for cream cheese icing, and Alisa has a great dairy-free recipe for one here. Sometimes we just dust them with powdered sugar, which is an easy way for young cooks to top them. But this year Katherine and I were inspired by the Simply Organic Dairy-Free Bakeoff to create a Dairy-Free Spiced Buttercream Frosting. We also upped the spices in the cake itself and swapped in some spelt flour for added flavor, nutrition, and texture.

    Yes, these bars are rich and sweet, but it’s Thanksgiving! We sometimes cut them into 48 servings instead of 24 so that everyone can try a bite with their pie and not go into a sugar coma. They are a great addition to any holiday buffet.

    Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

    Special Diet Notes: Frosted Pumpkin Bars

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. We have not yet trialed other free-from versions, but I can recommend the following if you want to give it a shot:

    • For gluten-free frosted pumpkin bars, your favorite gluten-free baking flour blend should work well.
    • For egg-free and vegan frosted pumpkin bars, please note that this recipe is rather reliant on eggs. If you must, I think that whipped aquafaba would be the best swap, but I would stick with the flours in the recipe as written (not gluten-free). If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
    Frosted Pumpkin Bars
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    This recipe is adapted from a Paula Deen favorite.
    Author: Sarah and Katherine Hatfield
    Serves: 24 bars
    Ingredients
    • 1⅔ cups sugar
    • 1 cup non-GMO canola oil or baking oil of your choice
    • 1 15-ounce can pumpkin puree
    • 4 eggs
    • 1 cup all-purpose flour
    • 1 cup spelt flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground allspice
    • Dairy-free Spiced Buttercream Frosting (1 full batch)
    Instructions
    1. Preheat your oven to 350ºF and grease a 9x13-inch baking pan.
    2. Add the sugar, oil, pumpkin, and eggs to a large mixing bowl. Using a stand mixer or hand mixer, mix until light and fluffy.
    3. In a separate bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice.
    4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined.
    5. Spread the batter into your prepared baking pan and even out.
    6. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
    7. Let the bars cool completely.
    8. Frost with the Spiced Buttercream Frosting.
    9. Cut into 24 bars or 48 bars for bite-sized servings.
    3.5.3208
    Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      16 Comments

      1. Taylor on October 14, 2022 1:23 pm

        Can I use all purpose flour in sub. For the Spelt? Can’t find it anywhere!

        Reply
        • Alisa Fleming on October 14, 2022 1:54 pm

          Yes, you can use whole wheat flour or more all-purpose flour.

          Reply
      2. Kathy on November 19, 2018 6:22 am

        Can you use almond flour in the place of spelt flour for this recipe?

        Reply
        • Alisa Fleming on November 19, 2018 6:34 am

          Almond flour is a much heavier and fattier flour, so it can’t be substituted 1:1 for dry flours and produce the same result. You can certainly try it, but the result will likely be more dense, and possibly a little crumbly.

          Reply
      3. Emilie on November 28, 2016 2:39 pm

        I made these for Thanksgiving and they are sooo yummy!! Great recipe!

        Reply
        • Alisa Fleming on November 29, 2016 7:28 am

          Awesome! So glad you enjoyed it Emilie

          Reply
      4. Pingback: Spiced Buttercream Frosting Recipe (Dairy-Free & Soy-Free)

      5. Alicia Pope on November 16, 2016 10:07 pm

        I love the story behind these bars 🙂 and they look delicious! Especially because you can see the real spices in the frosting. These on a cold winter morning with piping hot coffee… yes please!

        Reply
      6. Cricket Plunkett on November 16, 2016 6:09 pm

        Yum, these look perfect! Thank you for including a gluten free option!

        Reply
      7. Sarah on November 16, 2016 5:59 pm

        These look delicious Alisa! The spiced buttercream frosting sounds delicious and I’m not a big frosting person.

        Reply
        • Alisa Fleming on November 19, 2016 11:22 am

          Well, you can thank the other Sarah and her daughter for these beauties 🙂

          Reply
      8. Chrystal @ Gluten-Free Palate on November 16, 2016 5:57 pm

        This looks scrumptious. I love pumpkin bars (with extra frosting, yum). Thank you for including a gluten-free option.

        Reply
      9. Amanda on November 16, 2016 5:46 pm

        I’m definetly going to have to try making these gluten free! They look so yummy…perfect for Thanksgiving!

        Reply
      10. Elizabeth DiBurro on November 16, 2016 11:30 am

        Hmmm…we can’t do aquafaba, but I can’t help but wonder how this recipe would work with powdered egg replacer. I might have to give it a try. I’ll let you know how it turns out! Thanks for the recipe!

        Reply
        • Alisa Fleming on November 19, 2016 11:24 am

          I’m always hesitant when a recipe uses so many eggs, but I think the powdered egg replacer could work. Let me know if you do try it Elizabeth!

          Reply
      11. Rebecca @ Strength and Sunshine on November 16, 2016 10:43 am

        Sounds like a great treat to serve up at Thanksgiving! All about pumpkin in any form!

        Reply

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