Amazing Gluten Free Pumpkin Bars (You will NEVER know they are GF!)
A family favorite, these bars are the perfect treat for the fall and winter seasons. I have tried many different recipes for pumpkin bars - look no further - these are THE BEST. The original recipe was found on the Lexi Michelle Blog. I modified it using my favorite gluten free flour. No one will ever know they are gluten free! ENJOY
Equipment
- jelly roll pan
Ingredients
- 4 eggs
- 1⅔ cup sugar
- 1 cup canola oil (or vegetable oil)
- 1 15 oz can pumpkin
- 2 cups Domata gluten free flour (or your favoirte GF flour)
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Frosting
- 1 8 oz pkg cream cheese, softened
- ¼ cup butter, softened
- 1 tsp vanilla
- 1/2 pkg powdered sugar (about ½ of a 2 lb bag)
Instructions
- Preheat oven to 350°.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin.
- In a separate bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir well with a fork to combine.
- Gradually add dry ingredients to pumpkin mixture.
- Lightly coat jelly roll pan with cooking spray and pour mixture into pan.
- Bake for 25-30 mins.
- Cool completely before frosting.
Frosting
- Beat softened cream cheese, butter, vanilla, and powdered sugar until smooth. You can add a tablespoon of milk if needed. Once your bars are cool, spread frosting evenly over the top.
Notes
You can find Domata flour online here.