I have a confession to make. My copy of Carol Fenster’s 1,000 Gluten-Free Recipes is borrowed from the library and I am going to have to give it back soon. After making these Pumpkin Bars from the book along with many other winners, I am going to break down and purchase it and I think you should too.
These Pumpkin Bars were better than any other pumpkin bar I have had in a long time. The texture was really moist and I couldn’t tell these were gluten-free. I frosted them with Carol’s cream cheese frosting using Tofutti dairy-free cream cheese and we had another hit. I made them for the kids for an after school surprise and the entire tray was gone before bed. Enjoy!
2 large eggs, at room temperature
3/4 cup sugar
1/2 cup canola oil
3/4 cup canned pumpkin puree
1 cup Carol’s Sorghum blend (recipe to follow)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Carol’s Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
3 oz. Tofutti cream cheese alternative
1 cup sifted powdered sugar
1 teaspoon gluten-free vanilla
1. Place rack in the middle of oven. Preheat oven to 350 degrees. Generously grease 13 x 9 nonstick pan.
2. In a medium bowl, beat the eggs, sugar, oil and pumpkin until light and fluffy. Add sorghum blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread batter evenly in prepared pan. Bake 15-20 minutes or until done. Let cool on wire rack 20 minutes.
3. In a medium bowl, beat the cream cheese with an electric mixer on low speed until smooth. Add sugar and vanilla and mix until combined. Spread on cooled pumpkin bars.