Okay you all spoke and I listened. Between the votes on my FB page and comments on my blog, the Autumn Pumpkin Bars won the vote.
My family loved these and thought they tasted just like pumpkin pie.
And as always my gluten free conversions are in parenthesis and in italics beside the original recipe’s ingredients. I try to make things a bit healthier too, so you also get my “healthier” conversions with each recipe. *smile*
Autumn Pumpkin Bars
2 c. canned pumpkin (I used 1-15oz. can of organic pumpkin)
1 c. oil or applesauce (I used 1/2 cup of coconut oil and 1/2 cup of applesauce)
4 eggs, beaten
1 t. vanilla extract
2 c. sugar (This seemed like a lot so I reduced it to one cup of coconut sugar. My preference.)
2 c. all purpose flour (I used 1 1/2 c. brown rice flour and 1/2 c. arrowroot starch.)
1 t. baking soda
1 t. salt
2 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
In a large bowl, whisk together pumpkin, oil or applesauce, eggs and vanilla; set aside. In a separate bowl, combine remaining ingredients; mix well and stir into pumpkin mixture. Spread in an ungreased 13”x9” baking pan. Bake at 350 degrees for 20-25 minutes. Cool; cut into bars. Makes 3 dozen.
(I checked the bars after 25 minutes and found they were still soft in the middle so I proceeded to bake in 5 minute increments. If need be do the same until middle is cooked through. I also didn’t get 3 dozen from these. I guess my serving size is a bit larger than theirs. *wink*)
This recipe and many more can be found in the Gooseberry Patch cookbook “The Harvest Table”.
This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.
I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.
Have a lovely day my friends.
*By law I must tell you that the links to Amazon are affiliate links and I get a small kickback if you happen to order through them. *smile*