My dear friend Margaret Lustig, shared this pumpkin bar recipe with me!
These pumpkin bars are definitely a family favorite!
I love that this recipe can be made with Gluten-free flour and still taste amazing!
Perfect for Fall!
Check out the recipe!
Pumpkin Bars
30 Pumpkin Bars
Prep: 25 minutes
Bake: 20 minutes
Cool: 2 hours
Ingredients
2 cups of gluten free or regular flour
1 ½ cups of sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1.2 tsp. salt
¼ tsp. ground cloves
4 eggs, lightly beaten
1 can of pumpkin - 15oz
1 cup vegetable oil
2 1/12 cups of cream cheese frosting
Preheat Oven to 350 degrees
In a large bowl stir together the following ingredients:
Flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.
Stir in the eggs, pumpkin and oil until combined.
Pour butter into an ungreased 15x10x1 inch baking pan and spread it evenly.
Bake for 20-25 minutes or until tooth pick inserted near the center comes out clean.
Cool in pan on a wire rack for two hours and spread with cream cheese frosting.
Cut into bars and store in the fridge!
Cream Cheese Frosting Recipe
1 8oz of package of cream cheese
½ cup of softened butter
2 tsp vanilla
5 1/12 to 6 cups of powdered sugar
In a large bowl beat together the following ingredients:
Cream cheese, butter and vanilla.
Beat well with the electric mixer on medium until light and fluffy.
Gradually beat in powdered sugar to reach spreading consistency.
Halve the recipe to frost a 13 x 9 x 2 inch cake.
Cover and store the frosted cake in the refrigerator.
These pumpkin bars were made with ready/made store bought cream cheese. However, I highly recommend the homemade cream cheese frosting!
Thank you, dear Margaret!