Caramel Pecan Pumpkin Bar Bites with Cinnamon Cream Cheese Frosting (GF)

Pumpkin Bar Bite

Friends of ours are getting married this weekend and I couldn’t be more excited. Or I thought so, until she told me they were having a dessert table and friends were contributing. My original plan, a pumpkin and cream mousse, wouldn’t make it through the storage/travel process, so I went with option two: Caramel Pecan Pumpkin Bar Bites with a Cinnamon Cream Cheese Frosting (gluten free of course! Not only for me, but for the bride).

While these are usually made into bars, I made them into bites, easy transport and display for a wedding. But, your choice!

I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!


  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
  • 1 Can of Pumpkin (15 oz)
  • 1/2 cup milk (my first batch I missed this and it turned out fine)
  • 1/3 cup oil
  • 1 tsp cinnamon
  • 1/4 cup crushed pecans
  • 4 eggs (or 2 eggs, 4 egg whites)


  • 1 can of Betty Crocker Whipped Cream Cheese frosting
  • 1 tsp cinnamon
  • 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.


  • Preheat oven to 350 degrees.
  • Mix all ingredients together (no heavy duty mixer required).
  • Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
  • Bake for 15 minutes or until toothpick comes out clean.
  • Mix ingredients for the frosting.
  • Allow to cool, pipe frosting over the cupcakes, and done!

Simple and delicious. Give them a try today!

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