Name: Gluten-Free Pumpkin Bars
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1-1/4 cups sugar -; 3 large eggs, room temperature -; 1 cup canned pumpkin -; 1/2 cup maple syrup -; 2 teaspoons vanilla extract -; 1 cup gluten-free all-purpose baking flour -; 1 cup almond flour -; 3 teaspoons pumpkin pie spice -; 2 teaspoons baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup semisweet chocolate chips -; Frosting: -; 1/2 cup butter, softened -; 1 package (8 ounces) cream cheese, softened -; 4 cups confectioners' sugar -; 3 tablespoons maple syrup -; 1/2 teaspoon ground cinnamon -; 1/8 teaspoon salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Pumpkin Bars

1. 1/2 cup butter, softened -

2. 1-1/4 cups sugar -

3. 3 large eggs, room temperature -

4. 1 cup canned pumpkin -

5. 1/2 cup maple syrup -

6. 2 teaspoons vanilla extract -

7. 1 cup gluten-free all-purpose baking flour -

8. 1 cup almond flour -

9. 3 teaspoons pumpkin pie spice -

10. 2 teaspoons baking powder -

11. 1 teaspoon baking soda -

12. 1/2 teaspoon salt -

13. 1 cup semisweet chocolate chips -

14. Frosting: -

15. 1/2 cup butter, softened -

16. 1 package (8 ounces) cream cheese, softened -

17. 4 cups confectioners' sugar -

18. 3 tablespoons maple syrup -

19. 1/2 teaspoon ground cinnamon -

20. 1/8 teaspoon salt -

How to cook deliciously - Gluten-Free Pumpkin Bars

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin, maple syrup and vanilla. Combine flours, pie spice, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips.

2. Stage

Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in pan on a wire rack.

3. Stage

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, maple syrup, cinnamon and salt; beat until smooth. Spread over top. Refrigerate leftovers.