Gluten Free Pumpkin Spice Bars

Over the weekend my thoughts turned to that wonderful combination of pumpkin and spices, and so I endeavored to once again find a gluten free dessert that my family could enjoy too. This recipe was a hit. My friends commented on how moist it was, and were surprised that it wasn't grainy at all. It was so yummy that I had to put some in the freezer because I knew if it was left out the entire pan would be gone in a day.

This recipe is not my own creation it came from the Betty Crocker website, but I did make it into a gluten free version.

Spice Bars

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 Krusteaz Gluten free baking mix

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 cup walnuts

Cream Cheese Icing

3 oz cream cheese, softened

1/3 cup butter or margarine, softened

1 tsp vanilla

2 cups powdered sugar

chopped walnuts for decoration

Directions

• 1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in walnuts. Spread in pan.

• 2 Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

• 3 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator or freeze. ENJOY!

#glutenfree #celiac #wheatfree #barleyfree #soyfree #ryefree