Pumpkin Bars w/ Caramel Frosting - Gluten Free & Vegan

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Tessa the Domestic Diva


  • 1 cup fresh pumpkin puree
  • 3/4 cup palm sugar or other granulated sugar
  • 1/3 cup applesauce
  • 1/3 cup light olive oil or softened coconut oil any liquid or softened would work
  • 3 tablespoons chia meal or 1/4 cup flax meal
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-2 teaspoons cinnamon
  • 1 teaspoon guar gum
  • 1/2 teaspoon sea salt
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup sorghum flour
  • 4 tablespoons ghee butter, or vegan margarine of choice
  • 1/4 cup palm sugar or brown sugar
  • 2 tablespoons any milk or apple cider
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 cups powdered sugar we use a corn free version, and any powdered sugar will do, like palm sugar or xylitol, but the flavor will change of course


  1. Preheat oven to 350 degrees, grease a 9 X 7 rectangular pan (an 8X8 would work too)
  2. In a mixer, beat the pumpkin through the vanilla until well combined.
  3. With the mixer still running, sprinkle in the baking powder, soda, cinnamon, salt, and guar gum.
  4. Continue with the flours.
  5. Pour into your prepared pan and bake for about 30-35 minutes until a knife inserted in the middle comes out clean.
  7. In a small saucepan, bring the butter, palm sugar, and milk to a gentle boil for about a minute.
  8. Remove from the heat and add in the vanilla, cinnamon, and sea salt.
  9. In a mixer, beat this mixture with the powdered sugar until well mixed!
  10. Frost a cooled cake.