Pumpkin Bars with Cream Cheese Frosting

Today's recipe comes to you from Mel's Kitchen Cafe. The only thing I did differently was replace the regular flour with a gluten-free blend, and cut the sugar in half! These turned out super well and were very moist. This is definitely not a healthy dessert, but so tasty if you need a gluten-free option!

Pumpkin Bars

Cake Ingredients:
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup avocado oil (canola or vegetable works too)
  • 15 oz can pumpkin puree
  • 1 tsp vanilla 
  • 1.5 cups(scant on the half cup) Gluten-Free Flour Blend (Cup4Cup or Costco's are my fav)
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1/4 tsp ground nutmeg
Frosting Ingredients: 
  • 8 oz package cream cheese, softened
  • 4 Tbsps butter, softened
  • 2 cups powdered sugar
  • 1 Tbsp sour cream or plain yogurt
  • 1 tsp vanilla

Directions:
     Step 1: Preheat the oven to 350 degrees. Lightly grease a 9x13 pan with cooking spray and set aside.
     
     Step 2: In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well combined.
      
     Step 3: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
      
     Step 4: Add the dry ingredients to the wet ingredients and whisk until the batter is smooth, or just until there are no more lumps.
      
    Step 5: Spread the batter evenly in the prepared pan and bake for 25-35 minutes, or until a toothpick in the center comes out clean.
      
    Step 6: Let the bars cool completely in the pan.
      
    Step 7: For the frosting, use either a hand or stand mixer and mix the cream cheese and butter until smooth and light, about 2-3 minutes.
    
   Step 8: Add the powdered sugar, sour cream, and vanilla. Mix until combined. Increase the speed to medium high and whip the frosting for 2-3 minutes until very light and fluffy.
     
   Step 9: Spread the frosting on the cooled bars.

Note: When I made these to take to someone's house for dessert, I made them 2 days in advance and stored them in the fridge. They were still great 2 days later! 


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