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Cream Cheese Pumpkin Bars Dairy-Free, Egg-Free, Nut-Free (VIDEO)

Need pumpkin bars in your life but can’t have milk or egg? 

Think you have to miss out on cream cheese frosting because of dairy allergy?

No way! We’ve got you covered with these dairy-free, egg-free, nut-free pumpkin bars. 

Recipe below!

slice of pumpkin bars

When I made our first dairy-free pumpkin bars back in 2009,

we used store-bought dairy-free cream cheese frosting.

Hey man, shortcuts are an allergy mom’s best friend! 

But now, I also make cream cheese frosting homemade.

The cream cheese frosting recipe is below.

It’s pretty easy with just 4 ingredients and so many dairy-free cream cheese brands these days.

Here’s our favorite dairy-free cream cheese. 🙂 

Homemade frosting turns out so well with it that I even catch myself eating frosting off the spoon.

And I don’t typically like dairy-free cream cheese. 

But gee, add in all that sugar, 

and it tastes pretty darn normal. 

Dairy-free cream cheese frosting, homemade or store bought, 

is perfect for our vegan pumpkin bar recipe!

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 with a closer bar to frosting ratio, ha! 

The pumpkin bar recipe is below. 

Also be sure to see our quick pumpkin bar video in this post

READER REVIEWS

“Wow! This recipe is surprisingly amazing!!! I will definitely make this again!”

“We made these for Thanksgiving and they were a hit! So easy and yummy! We substituted gluten-free 1:1 flour and it worked great! We made both the thin and thick versions and loved both, but a little partial to the thicker ones. Thank you so much for a great recipe!!!”

PUMPKIN BARS DAIRY EGG FREE RECIPE

INGREDIENTS

1 cup flour
1/3 cup brown sugar
1 teaspoon baking powder
1/4 tsp. baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt

1/4 cup dairy-free milk
1/2 tsp. lemon juice or vinegar
1/2 (15-oz) can of pumpkin
1/4 cup melted coconut oil (or canola oil)

DIRECTIONS

Preheat oven to 350. Grease a 9×13″ (for thin bars) or 9×9″ (for thick cake) pan with dairy-free butter.

Combine 1/4 c. milk and 1/2 tsp. lemon juice or vinegar in a large measuring cup. Let sit 5 minutes to make dairy-free “buttermilk”.

Whisk 1 c. flour, 1/3 c. brown sugar, 1 tsp. baking powder, 1/4 tsp. baking soda, 1 tsp. cinnamon, and 1/4 tsp. salt together in a separate bowl.

Add 7-8 oz. canned pumpkin and 1/4 c. melted 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.

STORAGE

Stores well in the refrigerator for a few days. 

CREAM CHEESE FROSTING RECIPE DAIRY FREE

2 Tbs. dairy-free butter 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!

This was originally posted in November 2009.

 

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Kris

Friday 15th of November 2019

Your recipes look delicious, but it's so hard to keep scrolling in order to make them. Could you please add a printable version? Unless I missed the print button, but I looked all over on mobile and desktop. :( My DF kiddo loves to help cook but I need a paper version for him.

Jamie Kaufmann

Saturday 16th of November 2019

Hi Kris. I'm sorry about that. Right now we are creating weekly printable recipe sheets inside our membership. But we do have a printable recipe snack sheet for you! Just head to milkallergymom.com/freegift

Pat

Tuesday 15th of October 2019

Hmmm I see that everyone else had success. My batch did not rise at all, just baked as it was spread in the pan. Very gluey too. What did I do wrong? Ideas?

Jamie Kaufmann

Thursday 17th of October 2019

I'm sorry to hear that, Pat. Did you use an alternative flour for gluten-free?

Pat

Tuesday 15th of October 2019

Making these pumpkin bars today. So happy to see this recipe!

Jamie Kaufmann

Thursday 17th of October 2019

So happy you are happy, Pat!

Pat

Monday 14th of October 2019

To Xander’s Mom - wow we would be interested in sharing recipes as well as reading your blog. Our 3 year old has life threatening allergies to egg, milk, tree nuts, sesame seeds with cross sensitization to buckwheat.

Beth

Thursday 22nd of November 2018

We made these for Thanksgiving and they were a hit! So easy and yummy! We substituted gluten free 1:1 flour and it worked great! We made both the thin and thick versions and loved both, but a little partial to the thicker ones. Thank you so much for a great recipe!!!

Jamie Kaufmann

Thursday 29th of November 2018

Oh Beth, that makes me so happy! Thank you for sharing, love that you did a taste test of both!

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