Cinnamon Cream Cheese Frosting

Gluten Free Pumpkin Bars

• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the small baking sheet with a piece of parchment paper. Lightly grease the sides of the pan not covered by parchment.
• In a small mixing bowl, whisk together the oat flour, almond flour, sweet rice flour, tapioca flour, baking powder, baking soda, spices, and salt.
  1/4 cup gluten free oat flour, 1/4 cup blanched almond flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
• In a medium mixing bowl, add the melted coconut oil and sugars. Stir together with a fork to thoroughly moisten the sugars.
  1/4 cup cold pressed refined coconut oil, melted, 1/2 cup dark brown sugar, 1/4 cup organic cane sugar
• Add the egg to the sugar mix and mix well to incorporate the egg. Add the pumpkin puree and vanilla extract and mix.
  1/2 cup pure canned pumpkin, 1 large egg, 1/2 teaspoon vanilla extract
• Sprinkle the dry ingredients over the wet and stir with a fork until no dry streaks remain. Let the batter rest for at least 5 minutes to allow the flours to hydrate and flavors develop.
• Pour the batter into the prepared baking sheet and use a spatula to spread evenly into all corners and sides. Bake the pumpkin bars for 23 minutes, or until the edges are golden and the bars are springy to the touch.
• Cool the bars completely in the pan set on a wire cooling rack. While the bars are cooling, make the frosting per the recipe instructions.
• Frost the cooled bars and cut into desired slices. Note - I like to keep the bars in the pan to make frosting, slicing, and serving easy.