It’s FALL! Time for all the best sweets!
This treat is very easy to make and has no crust so that’s one step out of the way and perfect for anyone gluten free. I actually use no sugar in the pumpkin bars themselves and instead use it all in the cream cheese frosting so they are not too sweet and the frosting can be modified to suit any dietary needs. Now that being said the frosting here is amazing and plenty sweet. I served to friends and family and was a huge hit! My husband who isn’t too keen on overly sweet baked goods loved these so much he ate them as a snack, breakfast, and dessert!
Let’s get started !
Ingredients:
- 1 cup pumpkin puree
- 2 eggs
- 1 cup almond flour
- 1/4 cream cheese, softened
- 1/4 cup extra virgin olive oil
- 2 tsp gluten free baking powder
- 1/2 tsp sea salt
Frosting:
- 6 oz cream cheese, softened
- 2 cups gluten free powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp apple pie spice
Directions:
Preheat the oven to 375 degrees, then line a 9 X 13 baking dish with parchment paper.
In a large bowl, combine the pumpkin puree, olive oil, cream cheese, eggs, and vanilla. Beat with a hand mixer until smooth.
Now mix together the flour, baking powder, apple pie spice, and salt. After mixed, add the dry flour mix to the wet ingredients and beat on low speed.
Pour the mixture into the baking pan and spread to all corners to make sure it is smooth and as even as possible.
BAKE FOR 25-30 MINUTES
While the bars are baking lets get the frosting going…
FROSTING DIRECTIONS:
Simply mix together all the ingredients on medium speed until smooth. If the mixture seems too runny add some more powdered sugar, and too thick a little cream until the mix coats the back of a spoon and is semi stiff. Set the frosting aside.
After the baking timer goes off do the trusty toothpick test and insert into pumpkin bars…. if it comes out clean remove from the oven. Let them cool for 15-20 minutes. After cooled cut into prefered sized bars. Top with frosting and ENJOY!!!
