Gluten Free Pumpkin Cake Bars

[Yvonne (Vonnie) Mostat, RN]

Often after a big Thanksgiving relatives are too full for the Pumpkin Torte,

So we offered the Pumkin Cake bars and coffee. Then we watch old family

videos which the grand-children get such a "hoot" watching their parents with

their old fashioned hair-do's and weird clothes.  Then later, after a walk we can just manage the 

Pumpkin Torte  (Recipe to follow)

 

This is a King Arthur Pumpkin Cake Bar Recipe:-

CAKE:  1 Cup of Vegetable Oil

A CUP BROWN SUGAR

1/2 CUP GRANULATED SUGAR

6 LARGE EGGS

1 CUP OF PUMPKIN PUREE

1 tsp. baking powder

1/2 tsp salt

1 tbsp. pumpkin pie spice - or 1 1/2 tsps. cinnamon and 1/2 tsp each ginger nutmeg and cloves

3/4 tsp Xanthum gum

2 Cups King Arthur Gluten-Free Flour

 1/2 Cups toasted chopped walnuts   (We prefer the Pecans after trying both)

1 Cup golden raisins, or 1/2 Cups golden raisins and 1/2 Cups ginger mini-chips

FROSTING:

8 OOUNCES CREAM CHEESE, SOFTENED

1/4 Cup (4 tbsp) unsalted butter

2 tbsp maple syrup

2 1/2 Cups confectioners; sugar, sifted

1/8 tsp. of salt

Pre-heat oven to 350 degrees. Grease and flour a large rimmed half sheet pan, about 18 x 13",

or line the pan .

with ungreased parchment. NOTE:  To make these bars in a 9" x 13" pan note the 'Tips written below'

Beat the oil and the sugars together until well blended

Beat the eggs, then the pumpkin puree

Stir in the baking soda, baking powder, salt, spice and xanthum gum into the wet ingredients,. Beat

then .stir in the nuts and raisins/ginger. Let the batter rest in the bowl for 15 minutes. Then stir gently

before putting into the lined or sprayed pan. Bake the bars for approximately 20 - 25 minutes, or until

a cake tester or toothpick inserted into the middle of the cake comes out clean.

Cook the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling. (You can leave it in

the pan if you have lined it with parchment paper.

FROSTING:

8 ox cream cheese softened

1/4 cup (4 tbsps. Unsalted butter, softened 

Beat the cream cheese and butter together

Beat the maple syrup, then mix in the confectioner's sugar and salt. Adjust the consistency of the

frosting with additional maple syrup or confectioners; sugar. If necessary, it should spread easily.

Frost the bars and sprinkle with the toasted walnuts. 

TIPS:  Frost the bars and sprinkle with toasted walnuts. Once the frosting has set somewhat,\cut into squares or rectangles.

YIELDS:

To toast nuts, place them in a single layer on baking sheet and bake in a 350 degrees F. oven for 8 - 10 minutes, just until

you start to smell them; let cool before using.

*To make this recipe in a 9 x 13" pan... change the amounts of ingredients as follows:

2/3 Cup of vegetable oil, 2/3 cup brown sugar, 1.3 cup granulated sugar, 4 large eggs, 2/3 Cup vegetable oil, 2/3 cup brown sugar, 

1/3 Cup chopped toasted walnuts, 2/3 cups golden raisins/ginger/mini-chips.  Bake as directed in the original recipe. For the frosting, reduce ingredients as follows:

4 ounces cream cheese, 2 tbsp. softened butter, 1 tbsp maple syrup,1 1/4 cups confectioners' sugar, pinch of salt,  1/2 cup diced toasted nuts.

PUMPKIN TORTE

crust:  {They suggest using gluten-free graham crumbs, but we find that the gluten-free graham crumbs do not taste as good as the gluten crumbs so we changed the recipe

for the base, a little )

We use Pamela's shortbread cookies, or the equivalent and we use four or five of the cookies, put them in a sealed plastic bag and use your rolling pin to 

smash them into crumbs.

2 tbsp. sugar

 1/2 Cup of margarine - Add sugar and base crumbs (whichever you are using) Mix well and press into a 9 x 13 pan

LAYER: #1

Mix 2 beaten eggs, 3/4 Cups of sugar, 8 oz Philadelphia cream cheese or its equivalent

Beat together and put on the crust. Bake 20 mins at 350 degrees

LAYER #2

Mix 2 Cups of cooked pumpkin, 3 egg yolks, 1/2 Cup sugar, 1/2 Cup of milk, 1/2 tsp salt, 1 tsp. cinnamon, 

Cook and stir until it thickens. Don't let it boil!  Add one envelope of gelatin dissolved in 1/4 Cup of sugar.

Fold into cooled mixture, spread onto base layer1 - Set for five hours.  Mix 1 pks dream whip and spread on top.  You can

crumble some of the gluten-free shortbread cookies and sprinkle on top.  I have not tried this recipe with Kool Whip. It would be a

lot easier with Kool Whip.  But the entire dessert is "Yummy" as my mother-in-law said.

 

 

BEST PUMPKIN LOAF

(iF YOU HAVE A LARGE TIN OF PUMPKIN AND DO NOT WANT IT ALL FOR THE DESSERT

HERE IS THE PLACE TO USE IT.

GLUTEN FREE AND VEGETARIAN

1/2 tsp. ginger, ground

1 Cup Pumpkin puree

3 refrigerated eggs

Baking and spices:

1/2 tsp. baking powder

1 tsp. baking soda

1/4 cup brown sugar

1/2 tsp. Cinnamon

1 1/2 cups Gluten free flour

1/4 tsp. ground nutmeg

1/2 tsp. Semi-sweet chocolate chips

1 Cup of sugar, 2 tbsp. pumpkin pie spice

1 tsp. vanilla extract

1/3 Cup of vegetable oil

(try it with 1 tsp. imitation Rum that is certified gluten free)

Pre-Heat oven to 350 degrees and line a baking sheet with parchment paper

In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.

Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.

 In a separate bowl whisk together the flour, baking powder, salt and pumpkin pie spice

Spray a loaf pan with Pam or similar, or use parchment paper

After sifting all your dry ingredients, add wet ingredients to them slowly, beating well after each addition

FROSTING:

4oz cream cheese at room temperature

1/2 Cup powdered sugar

1/4 Cup Greek yogurt

 

 

[Scott Adams]

Thank you for sharing this recipe!