Our Kid’s Choice winner for our Gluten Free Baking Contest was Morgan Cutrone with her amazing Gluten Free Pumpkin Bars! They were absolutely delicious!
Ingredients –
· 2 cups of Bob’s Red Mill 1:1 Gluten Free Baking Flour
· 1 teaspoon of baking soda
· 1 teaspoon of baking powder
· ¾ teaspoon of salt
· 1½ teaspoon cinnamon
· ½ teaspoon of allspice
· ¼ teaspoon ginger
· ¼ teaspoon nutmeg
· 3 eggs
· ¼ cup of milk
· 1 cup of brown sugar
· ¼ cup of white sugar
· ¼ cup of milk
· 15 oz can of pumpkin puree
· can vegetable oil
·
For the Frosting
· 1 stick of unsalted butter
· 8 ounces of cream cheese
· 3 cups of powder sugar
· 1 teaspoon of vanilla extract
· ¼ teaspoon of salt
Directions –
1. Preheat oven to 350 degrees.
2. Grease and line an 11x17 cookie sheet.
3. Place all dry ingredients in a bowl, whisk, and set aside.
4. In a smaller bowl, mix eggs, brown sugar, white sugar, pumpkin puree, and vanilla until smooth.
5. Pour wet ingredients into bowl with dry ingredients and mix until combined.
6. Pour atter into cookie sheet and spread-out batter evenly using an offset spatula or back of a spoon.
7. Bake for 16-18 minutes, remove and place on a cooling rack.