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Description
Delicious and easy gluten-free pumpkin bars topped with a creamy cream cheese frosting.
Ingredients
- 2 cups gluten-free flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 can (15oz) pumpkin puree
- ¼ cup milk
- 2 tsp vanilla extract
- 3 large eggs
- ½ cup white sugar
- ½ cup brown sugar, lightly packed
- ⅔ cup vegetable oil
- ½ cup butter softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375ºF and grease an 11×15 inch cake pan.
- In a large mixing bowl combine the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl combine the pumpkin puree, milk, vanilla extract, eggs, sugars, and oil.
- Add the dry mixture to the wet ingredients and mix well to combine.
- Pour the batter into the greased pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool completely before frosting.
- To make the cream cheese frosting beat together the butter with the cream cheese until combined. You can use a stand or a hand mixer.
- Add the powdered sugar and vanilla and beat until all the sugar is well incorporated and the frosting is smooth and creamy.
- Smooth the frosting over the cooled pumpkin bars and refrigerate for 30-60 minutes before slicing and serving.
- To make the bars more pretty you can dust them with some ground cinnamon.
Notes
- Dust with ground cinnamon for a prettier presentation.