Gluten-Free Pumpkin Bars {Dairy-Free Option}

mamaknowsglutenfree.com

Pat

subheading: Pumpkin Bars:

1 15-ounce can canned pumpkin Not pumpkin pie filling.

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

¾ cup granulated sugar

½ cup brown sugar, packed

3 large eggs

2 cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

1 cup vegetable oil You can also use ½ cup apple sauce and ½ cup of oil in place of the whole cut of oil.

subheading: Cream Cheese Frosting:

1 8-ounce cream cheese, softened For dairy-free I used Kite Hill dairy-free cream cheese.

½ cup butter For dairy-free I used Smart Balance.

3 cups powdered sugar You may need to add another cup or two of the powdered sugar depending on which brand of dairy-free cream cheese you use because it is very soft.

1 teaspoon pure vanilla extract

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