Gluten Free Pumpkin Bars
This recipe is one of Debbie Miller’s favorites from her church cook book and it is written by one of the pioneer founders, Martha Reiser. Debbie has adapted it to be gluten-free.
1 tsp. baking powder
1 tsp. baking soda
Dash of salt
¼ tsp. each: cloves, nutmeg, allspice
1 tsp. of cinnamon
2 cups brown sugar
1 cup oil
2 cups canned pumpkin
½ cup walnuts or nuts of choice
Preheat oven to 350 degrees F. Lightly grease 9×13 baking pan.In large bowl, whisk together flour, baking powder, baking soda, salt, spices and cinnamon. Set aside.
In medium bowl, mix eggs, brown sugar, oil, and pumpkin. Add wet ingredients into dry ingredients and blend well. Fold in the walnuts. Spread batter into prepared baking pan.Bake for 40-45 minutes, or until toothpick comes out clean. When cool, frost with cream cheese frosting.
Vanilla Cream Cheese Frosting
1 package (8oz.) softened cream cheese
4 Tbsp. softened butter
2 Tbsp sour cream
2 tsp. pure vanilla extract
1 box (16oz.) confectioners’ sugar
In a large bowl, beat together the butter, cream cheese and sour cream with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.