Gluten-Free Pumpkin Spice Bars

Gluten-free pumpkin spice bars- yummalicious.

Pumpkin bars aren't as sexy as say, a fresh raspberry tart or a chocolate mousse. In fact, they're rather bake-sale pragmatic. They don't exactly inspire passionate prose. But at the end of October, as daylight dwindles and afternoon shadows creep like spiders across the burnished rustle of windswept streets (yes, Darling Babycakes, this is my ode to Hallow's Eve), nothing warms the cockles of a pilgrim soul like the autumnal flavors of cinnamon, brown sugar and pumpkin.

And so, I offer you a new recipe for this deliciously spooky time of year. Bake a batch of these spicy fallish treats, pour yourself a mug of hot apple cider, and watch Tim Burton's classic Halloween movie, Sleepy Hollow, snuggled beneath a cozy throw with someone you love.

Pumpkin season!

Karina's Gluten-Free Pumpkin Spice Bars Recipe

Originally published October 2006.

These flavorful bars are moist and tender. Not to mention, they make the house smell like pumpkin pie. Add some raisins or dried cranberries, if you like.

Ingredients:

2 large free-range organic eggs or Ener-G Egg replacer
1/3 cup extra light olive oil or grapeseed oil
1 cup light brown sugar, packed
1 cup organic canned pumpkin
2 teaspoons bourbon vanilla extract
1 and 3/4 cups Pamela's Ultimate Baking Mix (or gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added)
1 teaspoon cinnamon
1/2 teaspoon GF Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
1/3 cup finely chopped walnuts or pecans

Instructions:

Preheat the oven to 350ºF.

Line a 9x13-inch baking pan with parchment.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.

Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Cool on a wire rack. Frost when cool.

Brown Sugar and Spice Frosting

Ingredients:

4 tablespoons butter or buttery non-dairy spread such as Smart Balance

1/4 cup packed light brown sugar

2 tablespoons apple cider or orange juice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons bourbon vanilla extract

2 cups powdered sugar, as needed

Instructions:

Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit.

Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting.

Frost the bars.

Makes 18 bars.

Karina's Notes:

I like to briefly freeze the frosted bars (for about 20 to 30 minutes) before cutting and wrapping in foil for freezer storage. This helps keep the frosting from sticking to the foil.

I wrap and freeze gluten-free baked goods right away for the best flavor and texture; thaw them at room temperature or in the fridge (remove wrapping from frosting first).

Enjoy sugary treats in moderation. 
Gluten-Free Goddess® advises consuming 
no more than 2 tablespoons of sugar a day.