Frosted Pumpkin Bars
Prep time
Cook time
Total time
This recipe is adapted from a Paula Deen favorite.
Author: Sarah and Katherine Hatfield
Serves: 24 bars
Ingredients
- 1⅔ cups sugar
- 1 cup non-GMO canola oil or baking oil of your choice
- 1 15-ounce can pumpkin puree
- 4 eggs
- 1 cup all-purpose flour
- 1 cup spelt flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- Dairy-free Spiced Buttercream Frosting (1 full batch)
Instructions
- Preheat your oven to 350ºF and grease a 9x13-inch baking pan.
- Add the sugar, oil, pumpkin, and eggs to a large mixing bowl. Using a stand mixer or hand mixer, mix until light and fluffy.
- In a separate bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined.
- Spread the batter into your prepared baking pan and even out.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bars cool completely.
- Frost with the Spiced Buttercream Frosting.
- Cut into 24 bars or 48 bars for bite-sized servings.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/frosted-pumpkin-bars