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Frosted Pumpkin Bars (Gluten-Free)
http://www.celiac.com/articles/1067/1/Frosted-Pumpkin-Bars-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Mary Burgdorff. Gluten-Free Bar Ingredients: ¾ cup sugar 1 eg

This recipe comes to us from Mary Burgdorff.

Gluten-Free Bar Ingredients:
¾ cup sugar
1 egg
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour)
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon

Gluten-Free Bar Directions:
Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.

Gluten-Free Frosting Ingredients:
¼ cup butter
½ cup brown sugar
2 tablespoon milk
½ pound powdered sugar

Gluten-Free Frosting Directions:
Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars.

Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldnt add too much and dry out the frosting. I hope you enjoy this recipe. Happy fall!