Gluten Free Pumpkin Spice Bars

The little munchkins will devour these faster than you can get them on a plate!  This recipe is adapted from Betty Crocker's Cookbook.

Preheat oven to 350*  Lightly grease with shortening the bottom and sides of a jelly roll pan (cookie sheet) 15 1/2 x 10 1/2 x 1 inch.

  4 large eggs
  2 cups sugar
  1 cup vegetable oil
  1 can (15 oz) pumpkin (NOT pumpkin pie mix!)

Beat in a large bowl until smooth.  In a separate bowl or bag mix the following:

  2 cups Mama's Coconut Blend Flour (I buy it off Amazon)

  2 tsp xanthan gum
  2 tsp baking powder
  2 tsp gound cinnamon
  1 tsp baking soda
  1/2 tsp salt
  1/2 tsp ground ginger
  1/4 tsp ground cloves

Slowly stir the dry mixture into the pumpkin mixture.

optional:
  1 cup raisins
 Add raisins at this point if you want.  I omit because for some strange reason the kids hate raisins!

Spread in lightly greased pan.  Bake at 350* for 25 to 30 minutes or until lightly browned.  I always check with a toothpick, if it comes out clean it's done!

***IMPORTANT*** Cool completely in pan on wire rack for about 2 hours!  This will make frosting them much easier!  Also, wait to make your frosting until you are ready to frost the bars, otherwise the frosting will set up and if you don't let the bars cool completely they will be very difficult to frost.  I forgot to do both of these so that's why my bars don't look perfect...oh well, they still disappeared!



Cream Cheese Frosting

  1package (3oz) cream cheese, softened
  1/3 cup butter, softened
  1 tsp vanilla

 Beat cream cheese, butter and vanilla in a medium bowl with electric mixer on low speed until smooth.

  1 3/4 cups powdered sugar

Gradually beat in powdered sugar on low speed until smooth and spreadable.

optional:
  1/2 cup chopped walnuts

If desired, sprinkle walnuts over frosted bars.  I omit these as well, those little munchkins like them plain!

Store covered in refrigerator.