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Paula Dean's Pumpkin Bars

wowzer

By wowzer
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

wowzer Community Regular
wowzer
Posted

This is what I did to make them:

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups flour (I used white rice, brown rice and tapioca)

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 15 ounce can pumpkin

Mix flour, baking powder, cinnamon, salt, baking powder in a bowl. In another bowl mix the eggs until they are fluffy, add sugar, oil, and pumpkin. Mix well. Add dry ingredients and blend until smooth. Bake in an ungreased 9" x 13" nonstick pan and bake for about 30 minutes. I used a greased glass pan and had to bake them a little longer. Cool and frost. I used this cream cheese frosting recipe:

2 8 ounce packages of cream cheese softened

1 stick of butter softened

2 tablespoons half and half

2 cups confectioners sugar

Blend butter and cream cheese. Add sugar and half and half. Mix until fluffy and frost.

Enjoy!!

P. S. Sorry I took so long posting the recipe.

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Chrissyb Enthusiast
Chrissyb
Posted

I think I can find a dairy sub for the cream cheese do you know what I can use for the half and half?

wowzer Community Regular
wowzer
Posted
  • Author
I think I can find a dairy sub for the cream cheese do you know what I can use for the half and half?

You could probably just not use it. If it needs thinning out your could add a little water or what ever you use as a milk substitue. If you can use Coffeemate, you could use that mixed with water.

Chrissyb Enthusiast
Chrissyb
Posted

Thank you wowzer. I have a can of pumpkine left so I just might have my hubby run to the health food store for the cream cheese sub on his lunch tomorrow since I don't drive. These bars sound so yummy and they would go great with the soynog I have left.

lizard00 Enthusiast
lizard00
Posted

Two words:

chocolate chips

YUM! :P

I love pumpkin bars!

  • 1 year later...
StacyA Enthusiast
StacyA
Posted

This is what I did to make them:

4 eggs

1 2/3 cup sugar

1 cup oil

2 cups flour (I used white rice, brown rice and tapioca)

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 15 ounce can pumpkin

Mix flour, baking powder, cinnamon, salt, baking powder in a bowl. In another bowl mix the eggs until they are fluffy, add sugar, oil, and pumpkin. Mix well. Add dry ingredients and blend until smooth. Bake in an ungreased 9" x 13" nonstick pan and bake for about 30 minutes. I used a greased glass pan and had to bake them a little longer. Cool and frost. I used this cream cheese frosting recipe:

2 8 ounce packages of cream cheese softened

1 stick of butter softened

2 tablespoons half and half

2 cups confectioners sugar

Blend butter and cream cheese. Add sugar and half and half. Mix until fluffy and frost.

Enjoy!!

P. S. Sorry I took so long posting the recipe.

I did a search and found this recipe - THANKS! It was excellent! I assumed the second 'baking powder' was really supposed to be 'baking soda'. And I didn't have any half and half but I did have some plain yogurt. I may have used a pan that was too small - because it turned out like cake rather than like bars - but they were still moist and yummy.

I was diagnosed 5 months ago, and I've been avoiding baking since then. I finally decided I would try it, and this was my first gluten-free baked good. Wow! It didn't taste any different, and it froze well - so I packaged up some individual portions for myself in the freezer.

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