Ingredients:

  • 2 cups gluten-free 1:1 baking flour
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, sugar, pumpkin pie spice, baking soda, and salt.
  3. Stir in pumpkin puree, eggs, vegetable oil, and vanilla extract; mix on medium speed until smooth.
  4. Spread batter evenly into the prepared pan and bake for 30–35 minutes until edges pull away from the pan and the center springs back.
  5. Allow the bars to cool completely in the pan to ensure the structure sets.
  6. Beat softened cream cheese and butter until fluffy; gradually add powdered sugar and vanilla, beating until velvety.
  7. Stir in milk one tablespoon at a time until spreadable consistency is reached.
  8. Spread frosting in an even layer across the cooled bars, lift by parchment paper, and slice into 24 squares.