GLUTEN FREE HARVEST PUMPKIN BARS

Gluten Free Harvest Pumpkin Bars image

Provided by Malak

Categories Recipes

Number Of Ingredients 16

2 sticks (1 cup) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
2 cups (or one 15-ounce can) organic pumpkin purée
2 cups Breadtopia Gluten Free All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup golden raisins
Cream-cheese frosting (optional)
2 cups powdered sugar
6 ounces cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened to room temperature
1 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F. Butter a large baking sheet.
Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin purée. It's normal for batter to look a little curdled at this stage. Add flour, baking powder, baking soda, cinnamon, and salt and beat on low speed until combined. Stir in raisins.
Spread batter in prepared baking sheet, be careful to fill in corners. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Cream-cheese frosting
In a large bowl, beat all ingredients until well combined. Spread on cooled pumpkin bars.
Cut as desired.
Makes 18 large or 24 medium bars.