Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (60g) granulated white sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the gluten-free flour, brown sugar, white sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  3. Stir in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 1–2 minutes until the batter is smooth.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool completely in the pan.
  6. Beat the softened cream cheese and butter together until pale and fluffy. Gradually add powdered sugar and vanilla extract. Add milk one teaspoon at a time if needed for consistency.
  7. Spread the frosting in a thick layer over the cooled bars.