Homemade Pumpkin Bars – Healthy & Gluten Free
Happy Saturday everyone! I don’t know about you but I love sleeping in on cooler Saturday mornings but while Hurricane Joaquin was a non event for us here in Coastal North Carolina in terms of winds..it’s just been rain, rain, and more rain and flooding which has just been bad altogether and I understand the flooding is going to get worse it’s quite concerning…and quite frankly I wish we could send it to where it’s actually needed.!
But to the amount of rain and gray days we had it put me in the mood to do some baking! I am not a pumpkin crazy person but I do enjoy a good pumpkin bar and I love pumpkin cake….sigh and I can’t even believe it’s October already can you? Happy Fall Ya’ll!
Karen Lynn’s Gluten Free Pumpkin Bars
1/2 cup vegetable oil
1/3 cup applesauce
1 cup white sugar
2 tsp. vanilla
3/4 cup potato starch
1/2 cup arrowroot starch
1 cup tapioca starch
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon/pumpkin pie spice (whatever you prefer) Spice it up!
2 Cups canned pumpkin or 2 cups pureed fresh pumpkin
Place eggs, sugar, and vanilla in bowl and mix up.
Then add oil.
Then add pumpkin.
In another bowl mix all dry ingredients and stir and slowly add to mixture in bowl while mixing up.
Once mixed completely but not over mixed place in a pan that has been sprayed with oil.
Bake at 350 degrees in your oven for about 35 to 40 minutes.
Cream Cheese Frosting>
1 bar of softened cream cheese
1 cup confectioners sugar
1 tablespoon honey
With mixer blend the cream cheese, confectioners sugar, honey, and cream.
Use the amount of cream to get the consistency you want.
Sprinkle with cinnamon.