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Gluten Free Frosted Cranberry Pumpkin Bars


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"Pumpkin bars studded with dried cranberries and nuts, if desired."

Serves makes 10x15" pan | Prep Time 10-15 minutes | Cook Time 20-25 minute bake time

Why I Love This Recipe

We know it's Autumn when the cranberries and pumpkins appear. This is a great recipe to deliciously celebrate the season!


Ingredients You'll Need

For Bars:
1/2 c. white rice flour
1/2 c. sweet rice flour
1/2 c. tapioca flour
1 t. zanthum gum
1 1/4 c. sugar
2 t. baking powder (GF)
1 t. baking soda
2 t. cinnamon
1/2 t. ginger
3 eggs
15 oz. can of pumpkin
3/4 c. butter, melted (or use Dairy Free)
1 c. dried cranberries
1 c. pecans or walnuts, chopped (optional)
For Frosting:
1 stick butter (or use Dairy Free)
4 c. confectioner's sugar
1 t. vanilla
4-6 T. milk (or use Almond or Coconut for Dairy Free)


Directions

In a large bowl combine flours, zanthum gum, sugar, baking powder, baking soda, cinnamon, and ginger. Stir well. In another bowl if using a hand mixer, or the bowl of a stand mixer, combine eggs, melted butter, and pumpkin. Beat well. Turn off mixer and add flour mixture to pumpkin mixture, stir in by hand until moistened, then turn mixer back on and beat well. Stir in cranberries if nuts, if desired. Spread into parchment lined baking pan and bake in an oven preheated to 350F for 20-25 minutes or until a knife inserted in the center comes out with moist crumb. Remove from oven and set aside to cool before frosting. Meanwhile, heat butter in sauce pan until melted and golden brown. Turn off heat and stir in confectioner's sugar, vanilla, and milk to desired consistency. Spread frosting on cooled bars and sprinkle with additional chopped cranberries for garnish, if desired, before serving.


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