Wednesday, December 8, 2010

Gluten-Free Frosted Pumpkin Bars with frosting

Keeping with the holiday baking theme today. I am making Gluten-Free Frosted Pumpkin Bars. I adapted this recipe from Paula Dean. If you don't want it Gluten-Free, then omit the xanthan gum and use regular flour.

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups gluten free  all-purpose flour blend, sifted
2 tsp baking powder
2 tsp ground cinnamon
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda

Brown Sugar Cream Cheese Frosting:
4 ounces cream cheese, softened
2 Tbsp butter, softened
1/4 cup brown sugar
1 cup powdered sugar
1/2 tsp vanilla

1.Preheat the oven to 350F.
2.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3.Stir together the flour, baking powder, cinnamon, salt and baking soda.
4.Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

5.Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes.

6.Make the frosting by placing the cream cheese and butter in a bowl and with an electric mixer, cream together until smooth. Add both sugars and mix at low speed until combined. Add the vanilla and mix again. Place frosting the fridge and allow to chill while making the bars.

7. Let cool completely before frosting. Cut into bars.

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