Gluten Free Brown Sugar Spice Pumpkin Bars
- Ready In:
- 50mins
- Ingredients:
- 23
- Yields:
-
18 bars
ingredients
-
For the Bars
- 2 large eggs
- 1⁄3 cup vegetable oil
- 1 cup light brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 2 teaspoons vanilla extract
- 1 3⁄4 cups gluten-free flour
- 2 tablespoons ground flax seeds
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon ginger
- 1⁄3 cup walnuts, finely chopped
-
For the Frosting
- 4 tablespoons butter, softened
- 1⁄4 cup light brown sugar, packed
- 2 tablespoons apple cider
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 2 cups powdered sugar (or more if needed)
directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Beat the eggs till blended; add the oil and beat to combine.
- Add the brown sugar and mix well.
- Add the pumpkin and vanilla and beat until smooth.
- Add remaining ingredients (except nuts) and mix just until combined.
- Gently fold in the nuts.
- Pour batter into the pan and spread evenly.
- Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm and a wooden pick inserted into the center comes out clean.
- Cool on a wire rack.
- While cake is cooling, place the butter, brown sugar and apple cider into a small saucepan.
- Heat over medium heat, stirring constantly until mixture is smooth and begins to bubble.
- Remove from heat and allow to cool for a few minutes.
- Pour the brown sugar mixture into a mixing bowl and add the vanilla and spices, and beat.
- Add the powdered sugar, a little at a time and beat until smooth adding more sugar if needed to thicken.
- Frost the bars.
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RECIPE SUBMITTED BY
LARavenscroft
United States