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Harvest Pumpkin Spice Bars (Gluten Free)

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  • Prep 15 min
  • Total 2 hr 40 min
  • Servings 49
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You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.
Nov 15, 2011
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Ingredients

  • 1 box Betty Crocker* Gluten Free Golden Cake Mix
  • 1 can (14 oz/398 mL) pure pumpkin (not pie filling)
  • 1/2 cup (125 mL) butter, softened
  • 1/4 cup (50 mL) water
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 3 eggs
  • 1 cup (250 mL) raisins, if desired

  • 1 container Betty Crocker* Whipped Cream Cheese Frosting
  • 1/4 cup (50 mL) chopped walnuts, if desired
  • New Ingredient

Steps

  • 1
    Heat oven to 350ºF. Lightly grease bottom and sides of 15x10x1-inch baking pan with sides (jelly roll pan) with shortening or cooking spray.
  • 2
    In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
  • 3
    Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • 4
    Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Variation: Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.

Nutrition Information

No nutrition information available for this recipe
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