Pumpkin Bars–Makes Lots to Share!
It seems that this time of the year brings lots of opportunities to share food. Meetings where you bring something to share, bake sales at school or for sports teams, or just get togethers to watch football games. This is a generous recipe that makes 48 smaller slices or 36 larger ones, and it is so tasty, you won’t be bringing many back home!
You bake this recipe in a jelly roll pan, 15 x 10 x 1-inch size. This recipe also uses some of our mixes that I keep on hand to help during baking season (see blog dated October 23, 2015). Pumpkin Pie Spice Mix, and homemade gluten-free baking mix are two of my old standbys. Having them on the shelf makes baking a snap during this busy time of the year.
The cream cheese frosting is a good choice with the pumpkin bars–not quite as sweet as a butter cream. It rounds out the not-too-sweet pumpkin and raisin bars that aren’t too sweet on their own. A good balance is achieved in this recipe. Give this a try the next time you have to provide for a larger group. You won’t be disappointed!
Happy gluten-free baking!
- 2 cups homemade gluten-free baking mix (recipe posted June 29, 2015)
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 teaspoons pumpkin pie spice mix (recipe posted October 23, 2015--or 2 tablespoons cinnamon)
- 1 teaspoon baking soda
- 4 eggs, beaten
- 1 can pumpkin (15 oz can--not pumpkin pie mix)
- ½ cup raisins
- ¼ cup cream cheese (1/2 of 8 oz package)
- ⅓ cup butter or margarine (I use butter flavor shortening for a white frosting)
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2-2½ cups powdered sugar
- Preheat oven to 350 degrees F. Grease bottom and sides of 15 x 10 x 1-inch pan with shortening or baking spray. Using your fingers make sure baking mix is in small, pea-sized clumps. Best to do this before mixing into batter.
- In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed for 30 seconds, scraping bowl frequently. Beat on medium for 2 minutes. Stir in raisins. Pour into pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
- In medium bowl, beat frosting ingredients with an electric mixer on low until smooth. Spread over cooled bars. Cut bars into 8 rows by 6 rows. Makes 48 cookies.