gluten-free pumpkin bars Ingredients For the bars 2 cups gluten-free all purpose flour (with xanthan gum) 3 teaspoon cinnamon 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon ground cloves ⅛ teaspoon ground nutmeg 1 2/3 cup sugar 15 oz can pumpkin puree ½ cup unsweetened applesauce ½ teaspoon vanilla extract ½ cup melted unsalted butter (or any neutral tasting oil) 4 eggs For the Frosting 2 cup powdered sugar 1 teaspoon vanilla extract 3 oz softened cream cheese ½ cup softened butter
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By: Carlos Jimenez (inspired by the recipe by My Gluten-Free Kitchen) Active Time: 10 minutes Total Time: 40 minutes Servings: 24 bars
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Directions 1. Preheat oven to 350°F. 2. In a small bowl, mix together flour, cinnamon, baking powder, baking soda, and salt until homogenous, and set aside. 3. Using either a hand mixer or stand mixer, beat together the sugar, pumpkin puree, applesauce, vanilla extract, butter, and eggs until fluffy and smooth. 4. Add the dry ingredients to the mixture, and mix until just combined. 5. Spread onto ungreased rimmed baking sheet, and bake at 350 °F for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool. 6. While pumpkin bars cool, beat together the frosting ingredients until combined, and acquires a smooth consistency. 7. Frost the bars and serve!
