Ingredients
- Gluten-Free All-Purpose Flour: 1 1/2 cups
- Pumpkin Puree: 1 cup
- Eggs: 2 large
- Brown Sugar: 1 cup, packed
- Granulated Sugar: 1/2 cup
- Pumpkin Pie Spice: 2 teaspoons
- Baking Soda: 1 teaspoon
- Cream Cheese: 4 oz, softened
- Powdered Sugar: 2 cups
- Milk: 2-3 tablespoons
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, combine gluten-free flour, pumpkin pie spice, and baking soda.
- Step 3: In a separate bowl, beat together pumpkin puree, eggs, brown sugar, and granulated sugar until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour batter into the prepared pan.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Step 6: For the icing, beat together softened cream cheese and powdered sugar until smooth. Gradually add milk until desired consistency is reached. Spread icing over cooled bars and cut into squares.
Notes
- Store leftover pumpkin bars in an airtight container in the refrigerator to keep the icing fresh and the bars moist.
- For a warm, comforting treat, gently microwave individual bars for 10-15 seconds before serving.
- These bars are delightful on their own, but a sprinkle of chopped pecans or walnuts adds a lovely crunch and flavor.
- Chef's tip: Make sure your cream cheese is truly softened for the icing to avoid any lumps and achieve the perfect smooth consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American