Gluten-Free Pumpkin Spice Bars

The little munchkins will devour these gluten-free pumpkin spice bars faster than you can get them on the plate! This recipe is adapted from Betty Crocker’s Cookbook.

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Preheat oven to 350* Lightly grease the bottoms and sides of a cookie sheet (15 1/2 x 10 1/2 x 1 inch) with shortening. Now would be a good time to pull your cream cheese and butter from the fridge to soften. See below for cream cheese frosting recipe.

Gluten-Free Pumpkin Spice Bars

Beat in a large bowl the following ingredients until smooth: 

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

In a separate bowl or bag mix the following:

• 2 cups Mama’s Coconut Blend Flour
• 2 tsp xanthan gum
• 2 tsp baking powder
• 2 tsp ground 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: add 1 cup raisins (I omit because for some strange reason my 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 so 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.  See below for what they will look like if you forget to do both…oh well, they still disappeared!

Cream Cheese Frosting

Wait to prepare the frosting until the bars have cooled for 2 hours.

With an electric mixer, beat the following in a medium bowl on low speed until smooth:

• 3 oz cream cheese ~ softened
• 1/3 cup butter ~ softened
• 1 tsp vanilla

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

• 1 3/4 cups powdered sugar

Spread frosting on cooled pumpkin sheet, then cut into bite sized bars. Remember to allow 2 hours cooling time before frosting!

Optional: sprinkle 1/2 cup chopped walnuts over the frosted bars. I omit these as well, those little munchkins like then plain!

Store gluten-free pumpkin spice bars covered in refrigerator…if there are any left 😉

Check out some of our other festive fall favorites!