Time 3h20m Yield 48 Number Of Ingredients 16 Steps:
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.
Time 45m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl. Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
More about “gluten free pumpkin date bars recipes”
Time 55m Yield 16 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper. Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl. Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer. Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.
