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White Chocolate Pumpkin Bars with Cream Cheese Frosting


  • 2 cups Gluten-Free all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup canola oil
  • 3 large eggs
  • 1 cup packed light or dark brown sugar
  • cup maple syrup
  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chunks

Cream Cheese Frosting

  • 8 ounces cream cheese; softened
  • ½ cup unsalted butter; softened
  • cups confectioners' sugar
  • 1 tsp pure vanilla extract
  • pinch of salt


  1. Grease an 8 by 10 pan or line with parchment paper.

  2. Preheat oven to 350°F.

  3. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk all of the dry ingredients.

  4. Add into the same bowl (you're welcome, don't dirty another bowl) oil, eggs, sugar, maple syrup, pumpkin puree, and vanilla. Mix well to combine. 

  5. Using a spatula, fold in white chocolate chunks.

  6. Pour mixture into a greased or lined pan and bake for roughly 40 minutes or until center of pan is set. Check often and, as always, do not over-bake!

  7. Allow to cool.

  8. While cooling, make your frosting: Add cream cheese, butter, sugar, vanilla and salt into a medium bowl. Using a handheld or traditional mixer, mix until well blended and creamed.

  9. Once she pan has cooled, cut into squares, then pipe icing on top of each bite. 

  10. Indulge and enjoy!