When I made our first dairy-free pumpkin bars back in 2009, we used Pillsbury Cream Cheese Frosting from a tub, and was absolutely thrilled to have a dairy-free cream cheese option!
But thankfully, now there are so many dairy-free products available to us. And it was time to try my hand at homemade cream cheese frosting…using dairy-free cream cheese!
This particular time, I had GO Veggie cream cheese in the refrigerator (vegan variety), and it worked beautifully. If you use this brand, make sure it’s their dairy-free option, not just lactose-free.
The homemade frosting turned out so well that I couldn’t stop eating it, and I don’t normally like dairy-free cream cheese.
If you’re missing pumpkin bars in your food allergy life, be sure to give these a try!
This recipe, when made in a 9×13″ baking dish, will make thin pumpkin bars. Or you can make them in a 9×9″ baking dish for more of a thick pumpkin cake. Your choice! I prefer thin pumpkin bars.
DAIRY-FREE, EGG-FREE PUMPKIN BARS
1 cup white/wheat flour
1/3 cup brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 teaspoon sea salt
1/2 (15-oz) can of pumpkin
1/4 cup melted coconut oil (or canola oil)
1/4 cup dairy-free milk
1/2 tsp. lemon juice or vinegar
Preheat oven to 350. Grease a 9×13″ (for thin bars) or 9×9″ (for thick cake) pan with dairy-free butter.
Combine milk and lemon juice or vinegar in a large measuring cup. Let sit 5 minutes to make a “buttermilk”.
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a separate bowl.
Add pumpkin and oil to the buttermilk bowl.
Add dry mixture to wet mixture and incorporate well. Mixture will seem dry for cake batter.
Spread batter evenly into prepared pan and bake for 15- 20 minutes or until a toothpick comes out clean. Baking time depends on what size dish you used.
Let cake cool while you make the frosting.
DAIRY-FREE CREAM CHEESE FROSTING
2 Tbs. dairy-free margarine at room temperature
1/2 container of dairy-free cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla
With electric mixer, cream together margarine and cream cheese. Add vanilla and gradually add powdered sugar, scraping down the sides of the bowl as you go. Mix well and frost the cooled cake.
Let us know you how you like these dairy-free pumpkin bars!
Original Post: 11/4/09