Ingredients:
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil (I used canola oil)
- 15oz can pumpkin
- 1 cup rice flour (I used super fine brown rice flour from Authentic Foods)
- 1 teaspoon xantham gum
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Preheat oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a seperate bowl, stir together the rice flour, cornstarch, xantham gum, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x9 baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
Cream Cheese Icing
- 1 8oz package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3 3/4 to 4 cups confectioners sugar
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners sugar to achieve the desired consistency.
These are super yummy and did not last long in my house!
Let me know if you make them and if you like them as much as we did.
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