Happy Halloween!!!
On Saturday - 4 sleeps before Halloween - stores had already changed over to Christmas decor. WHAT THE WHAT? I walked into Walmart and Michaels to grab a few things and both had their Halloween/harvest decor crammed in a sale corner and already had several rows overtaken by Christmas trees, twinkle lights, ornaments, and holiday decor. My favorite holiday is Halloween so I took this lack of October 31st spirit personally. Any one else feeling me?
With Halloween, at least at my place, in full swing we’re going to celebrate by chowing down on delicious treats, getting into costume, and handing out candy to trick-or-treaters. (If you plan on trick-or-treating or taking little ones out who have allergies, check out my Allergen-Friendly Halloween Candy short guide for a safer holiday.)
I’ve been excited to make these Slutty Pumpkin Bars for a couple weeks now since seeing them on Delish, and wanted to adapt it for those of us who are gluten- and dairy-free, plus as a way to share a couple of my favorite gluten-free, dairy-free, and vegan products. All in the spirit of Halloween. MUH-HA-HA!
From first glance the the Wicked Pumpkin Bars look delicious, but an upon closer inspection will have your jaw dropping to the floor that 1940s cartoon with the howling wolf and Red Hot Riding Hood. You know the one.
For a gluten-free, dairy-free version of Wicked Pumpkin Bars I got to use some of my favorite allergy-friendly baking staples, which included:
Glutino Gluten-Free Pantry Double Chocolate Brownie Mix Box
I’ve never met a brownie I didn’t like, although I do prefer brownies that are dense, (everyone’s favorite word) moist, and fudgy! And Glutino’s Double Chocolate Brownies are just that. Decadent and packed with chocolate chips for an extra rich chocolate punch. If you’re craving quick brownies, look for further. Fantastic with and without the addition of chopped nuts. Mmm!
Tofutti Better Than Cream Cheese, Plain
I go through this stuff like nobody’s business. It’s the perfect substitute for recipes that call for cream cheese. It’s vegan, dairy-free/lactose-free, gluten-free, kosher, non-gmo, halal, and contains no butterfat or cholesterol. I use it in everything from baking like these Wicked Pumpkin Bars to soups, dips, and frostings.
Hey Boo Coconut Caramel Sauce
Seriously guys, this caramel sauce is the bomb! Seriously it’s creamy, smooth, sweet, and excellent for making caramel apples (hello Fall!) and drizzling on your favorite treats like ice cream, waffles, and these Wicked Pumpkin Bars. Gluten-free + vegan.
Glutino Gluten Free Chocolate Vanilla Creme Cookies
Everyone loves Oreos. I mean isn’t their slogan “America’s Favorite Cookie?” Yes Oreos are fantastic unless you are a vegan or gluten-free. Many think Oreos are vegan as ingredient-wise they look like they are, but their manufactures can not guarantee there’s has not been any cross-contamination with milk and therefore are not certified vegan.
Luckily there are alternatives. Same great taste and certified vegan and gluten-free. We’re in! Glutino Gluten Free Chocolate Vanilla Creme Cookies offer the same crunch and satisfying sweet flavors of Oreos and therefore can be used interchangeably in recipes like this one, or enjoyed on their own with a glass of your favorite alternative milk.
Now that that’s that (is that a real sentence?) Back to the Gluten-Free, Dairy-Free Wicked Pumpkin Bars and their delicious flavors!
I think these bars were originally named Slutty Pumpkin Bars because they are easy. Easy to make and easy to eat that is. :)
Let’s start at the bottom, and you be the judge.
A layer of fudgy, chocolaty-rich brownies (possibly with crunchy nuts if you opted yes to the nut addition), topped with a layer of crunchy chocolate Glutino cookie outsides and sweet creme filling. Followed by a later of creamy, light and pumpkin-hinted cheesecake, finished off with even more of those Glutino cookie pieces.
Yes, we’re talking FOUR layers of crunchy, creamy cookie crumbles, smooth pumpkin-y cheesecake, crunchy nuts (possibly) and chocolate on chocolate goodness! Are you drooling yet?
Each slice melts in your mouth. Can I use luscious to describe Slutty Pumpkin Bars? Why yes, yes I can. But since it’s Halloween I’m going to say each slice is wickedly luscious!
A most happy of Halloweens to each of you!
Gluten-Free, Dairy-Free Wicked Pumpkin Bars
Gluten-Free, Dairy-Free Adaptation of Delish Slutty Pumpkin Bars
Ingredients
- 1 (16 oz) box Glutino Gluten-Free Pantry Double Chocolate Brownie Mix Box, or gluten-free, dairy-free brownie mix of choice
- 2 eggs and 1/3 cup & 1 tbsp Earth Balance melted butter, or ingredients listed on box mix of choice
- 1/3 cup walnuts, chopped (optional but recommended)
- 12 oz Tofutti cream cheese, softened to room temperature
- 2/3 cups pumpkin pie mix
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 14 Glutino Gluten Free Chocolate Vanilla Creme Cookies, roughly crushed
- Hey Boo Coconut Caramel Sauce, warmed for drizzling
Directions
- Preheat oven to 325 degrees Fahrenheit and line a 9x13-inch glass baking dish with parchment paper leaving a 2” overhang around.
- Prepare brownie batter according to directions on the box. Add nuts if applicable and pour batter into prepared pan.
- Top with a layer of half of the crushed Glutino cookies and set aside.
- In a large bowl, beat cream cheese, pumpkin mix, sugar, eggs, vanilla, and salt together until smooth.
- Pour over cookie layer of the brownie pan.
- Top with a layer of the remaining crushed cookies.
- Bake roughly 40-50 minutes, or until center is only slightly jiggly (my oven took about 43 minutes).
- Refrigerate for at least 3 hours or until completely chilled.
- Carefully lift bars from baking dish using the extended parchment paper and place on counter.
- Use a sharp knife to slice into bars.
- Drizzle with warm caramel and serve.
NOTES:
n1. Omit nuts and caramel sauce for nut-free version.
