Gluten-Free Frosted Pumpkin Bars

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  • 1 egg
  • 3/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup oil
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose, gluten-free flour 
  • 1/4 cup tapioca flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon each ground cloves, nutmeg, cinnamon
  • Frosting:
  • 3/4 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons milk
  • 1/2 pound powdered sugar


Preheat oven to 375˚F.
Beat egg; then stir in sugar, pumpkin, oil and water. Add remaining ingredients. Bake in a glass 9x13-inch pan for about 30 minutes, or until slightly browned and toothpick comes out clean. Bars will be very thin and moist.
Cool completely before frosting. To make frosting, melt butter in a saucepan. Add brown sugar and milk. Bring to a boil; boil one minute. Remove from heat and gradually whisk in powdered sugar, stirring constantly.  Spread immediately onto cooled bars.

Recipe from Central Market Mill Creek - Culinary Resource Center
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