Gluten Free Brown Sugar Spice Pumpkin Bars

A recipe found on the internet (not sure where as it was saved in a word document) - modified from the original version. Makes the house smell like pumpkin pie and the brown sugar frosting is wonderful!

• Ready In: 50 mins
• 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

1. Preheat the oven to 350 degrees F.
2. Grease a 9x13-inch baking pan.
3. Beat the eggs till blended; add the oil and beat to combine.
4. Add the brown sugar and mix well.
5. Add the pumpkin and vanilla and beat until smooth.
6. Add remaining ingredients (except nuts) and mix just until combined.
7. Gently fold in the nuts.
8. Pour batter into the pan and spread evenly.
9. 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.
10. Cool on a wire rack.
11. While cake is cooling, place the butter, brown sugar and apple cider into a small saucepan.
12. Heat over medium heat, stirring constantly until mixture is smooth and begins to bubble.
13. Remove from heat and allow to cool for a few minutes.
14. Pour the brown sugar mixture into a mixing bowl and add the vanilla and spices, and beat.
15. Add the powdered sugar, a little at a time and beat until smooth adding more sugar if needed to thicken.
16. Frost the bars.