Gluten Free Harvest Pumpkin Bars Recipes

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 48

Number Of Ingredients 16

Gluten-Free Pumpkin Bars with Cream Cheese Frosting image

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.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g

Ingredients

4 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
1 teaspoon pure vanilla
4 cups powdered sugar
1 teaspoon fat-free (skim) milk

GLUTEN-FREE HARVEST PUMPKIN SPICE BARS

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 49

Number Of Ingredients 11

Gluten-Free Harvest Pumpkin Spice Bars image

Steps:

Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 9 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 cup raisins, if desired
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1/4 cup chopped walnuts, if desired