Easy & Gluten Free
Gluten free flour blend
Brown & white sugar
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Beat together the eggs, sugars, oil, and pumpkin until combined.
Stir in the gluten free flour blend, baking powder, baking soda, salt, and spices until combined.
Transfer the batter to a greased 9x13-inch pan. Use a spatula or table knife to spread evenly around the pan.
Bake for 45 minutes at 350-degrees. Cool the bars completely on a wire rack.
Beat together the cream cheese & butter, then beat in the milk & vanilla until combined. Add the powdered sugar and beat until creamy.
Use an off-set spatula or table knife to spread the frosting on top of the cooled pumpkin bars.
Serve and enjoy.
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