Pumpkin Spice Bars


  Sarah Matheny is the author of Peas & Thank You 

Pumpkin Spice Bars

For the Bars:

1 1/2 c. canned pumpkin
1/4 c. canola oil
1/3 c. non-dairy or organic milk
1/2 c. organic brown sugar
1/2 c. organic sugar
1/2 t. vanilla
3/4 c. oat flour (gluten free)
1/2 c. gluten free all purpose flour (i.e Bob’s Red Mill)
1/2 t. xanthan gum
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. garam masala

For the Icing:
3 T. Earth Balance
1/2 c. vegan (i.e. Tofutti) or organic cream cheese
2 c. organic powdered sugar

1/2 t. vanilla

Preheat oven to 350 degrees. Mix pumpkin, oil, milk, sugars and vanilla with an electric or stand mixer.

In a separate bowl, combine flours, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, and garam masala. Add dry ingredients to wet, and mix until just combined.

Spread batter into an 8×8 baking pan that has been sprayed with cooking spray.

Bake for 40-45 minutes, or until set.

Meanwhile, prepare frosting by beating together margarine, cream cheese, powdered sugar and vanilla. Frost cooled bars. Store leftover bars in the refrigerator.