Gluten Free Pumpkin Bars

Gluten Free Pumpkin Bars are all the texture I want in a pumpkin bar with no flour.

My mother in law was recently diagnosed with Celiac disease and so I thought I would try and make a gluten free treat. It’s pumpkin season and I thought this would be the perfect treat. It’s relatively healthy and super easy to make.

I added a maple syrup frosting and it had a good balance to the pumpkin bars. Matt kept calling pumpkin cake and he said it was good. The kids loved it and begged for more.

Ingredients

Bars

1/2 cup pumpkin
2 eggs
1/2 cup almond butter
1/3 cup honey
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar

Frosting

3 tablespoons salted butter, room temperature
3 laughing cow cheese triangles, room temperature
1/2 teaspoon vanilla
1 tablespoon maple syrup
1 1/2 cup powdered sugar or until desired consistency

Directions

Preheat the oven 350 degrees. Grease a 9×9 pan and line with parchment paper.
In a medium bowl put in the pumpkin, almond butter, eggs, honey, salt, pumpkin pie spice and baking soda. Using a spatula stir the ingredients until incorporated.
Then add in the apple cider vinegar and stir again until blended.
Bake for 35 minutes or until the batter is no longer jiggly.
While the bars cool, mix together all the ingredients from the frosting and blend until smooth. Frost and enjoy!