Pumpkin Squares
Every time I make this there are no leftovers. People who don’t eat gluten free still want the recipe. It is just as good without the icing.
Servings
30
bars
Servings
30
bars
Ingredients
Mix together:
4
eggs
2
cups
sugar
1
cup
canola oil
1
cup
canned pumpkin puree
In a separate bowl, mix:
2
cups
GF flour
2
tsp
cinnamon
2
tsp
baking powder
1
tsp
baking soda
1/2
tsp
salt
1/2
tsp
ground ginger
1/2
tsp
ground nutmeg
1/4
tsp
ground cloves
Frosting (optional)
8
oz
cream cheese, at room temperature
8
oz
butter
2
tsp
vanilla extract
1
box
confectioners sugar
Instructions
Add liquid ingredients to the flour mix and beat well.
Pour into greased and floured 12”x18” cookie sheet. Bake 350 degrees for 25-30 minutes.
To make frosting, combine ingredients until smooth. Spread on pumpkin squares, cut, and serve.