Gluten Free Pumpkin Bars With Cream Cheese Frosting Recipes

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

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.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
• Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar directions:.
• All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.
• Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!
• USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot.
• In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.
• Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.
• Add flour and gluten.
• Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.
• Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
• Frosting Directions:.
• I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.
• I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!
• So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.
• Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!
• Add Vanilla.
• Add the cream cheese in small dollops.
• Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.
• Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.
• When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.
• Enjoy!