Pumpkin Bars
Yield: 9x13 pan
Ingredients
For bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz can pumpkin (or 2 cups mashed butternut/buttercup squash)
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
For frosting:
8 oz package cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp vanilla
Directions
Make bars:
1. Preheat oven to 350°F.
2. Using electric mixer at medium speed, combine eggs, sugar, oil, and pumpkin until light and fluffy.
3. Stir together flour, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to pumpkin mixture. Mix at low speed until thoroughly combined and batter is smooth.
4. Spread batter in greased 9x13 pan. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting.
Make frosting:
5. Combine cream cheese and butter in medium bowl with electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars.
6. Store frosted bars in refrigerator.
Notes
• Cut recipe in half to make 8x8 pan. Cook 25-30 minutes. (I still make the full frosting recipe even when I make them in the smaller pan!)
Recipe adapted from Paula Deen on the Food Network.
