Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the melted butter and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
• In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and ginger.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Spread the batter evenly into the prepared baking pan.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bars cool completely in the pan before frosting.
• While the bars are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
• Gradually add the powdered sugar, beating until well combined and fluffy. Stir in the vanilla extract.
• Spread the cream cheese frosting evenly over the cooled pumpkin bars.
• Cut into bars and serve.