GF Pumpkin Bars!
For this one I took the regular recipe I got from my Mom and made a few changes to make it GF!! I checked all the ingredients I used before making this, just be sure to do the same! :)
1 2/3 cups sugar
1 16 oz. can pumpkin
1 Box Betty Crocker GF Yellow Cake Mix
2 teaspoons cinnamon
In an extra large bowl, beat eggs and sugar. Add oil and pumpkin; blend well. Add GF Cake mix and cinnamon. Beat well and pour into an un-greased 15x10x1 inch pan. Bake at 325°-350° for 25-30 minutes.
Cream Cheese Icing
1 3 oz. package of cream cheese (soft)
½ cup margarine or butter
2 cups sifted confectioner’s sugar (make sure to check the label, I have found that the generic brands tend to be ok)
Cream together the cheese and butter. Add sifted sugar in small amounts to the mixture. Add vanilla and beat until smooth.
Frost cooled pumpkin bars.
Notes: for the high altitude adjustment, I think I always baked it at the lower temperature: 325° for 20 minutes... I do this and test it at 20 min, with my oven I find I need to bake it longer.
I don’t sift the ingredients either.