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5

Harvest Pumpkin Spice Bars (Gluten Free)

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. ...MORE + LESS -

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

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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

COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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.