Ingredients
Scale
- Gluten-Free All-Purpose Flour Blend (with xanthan gum) 1 3/4 cups
- Pumpkin Puree 1 cup
- Eggs 2 large
- Granulated Sugar 1 cup
- Brown Sugar (packed) 1/2 cup
- Vegetable Oil 1/2 cup
- Pumpkin Pie Spice 2 teaspoons
- Baking Soda 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan with gluten-free flour.
- Step 2: In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, and baking soda.
- Step 3: In a separate bowl, beat together the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared baking pan and spread evenly.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Notes
- Store leftover pumpkin bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- A quick zap in the microwave for 10-15 seconds will make the bars extra soft and the icing melt in your mouth.
- Cut into squares and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
- To prevent a gummy texture, be careful not to overmix the batter after adding the gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American