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Gluten-Free Pumpkin Bars with Cream Cheese Frosting
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Prep Time:
20 minutes
Total Time:
3 hours 20 minutes
Fall potluck favorite: Gluten-free pumpkin bars with cream cheese frosting.
Ingredients:
  • 4 eggs
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 2 tablespoons butter, softened
  • 1 teaspoon pure vanilla
  • 4 cups powdered sugar
  • 1 teaspoon fat-free (skim) milk
Instructions:
  • Preheat your oven to 350°F and generously coat a 15x10x1-inch pan with cooking spray.
  • In a large bowl, whisk together eggs, granulated sugar, oil, and pumpkin until smooth. Add flour blend, baking powder, baking soda, salt, cinnamon, ginger, and cloves, then mix well. Spread the mixture evenly in the pan.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the bars spring back when lightly touched in the center. Let cool completely for about 2 hours.
  • In a medium bowl, use an electric mixer on low speed to blend cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar, 1 cup at a time, until smooth and spreadable. If needed, add milk 1/2 teaspoon at a time until you reach the desired consistency. Spread frosting over bars and refrigerate for 30 minutes to set. Cut into 8 rows by 6 rows and store loosely covered in the refrigerator.

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