Gluten-Free Pumpkin Bars Recipe

Step 1

Preheat the oven to 350 F degrees. Grease or line with parchment paper a jelly roll pan (15 in by 10 in, with a 1 in high rim) set aside.

Step 2

In a medium-sized bowl, whisk together the oat flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until combined.

Step 3

In a large bowl, beat or mix the pumpkin puree, yogurt, sugar, eggs, maple syrup, and vanilla extract until creamy.

Step 4

Add the dry ingredients to the wet ingredients and gently mix until well incorporated. Do not overmix.

Step 5

Pour the batter into the prepared pan. Bake for 25 -30 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let the bars cool completely before adding frosting.

Step 6

Spread the frosting over the cooled cake. Top with optional chopped nuts and cut into bars.

Step 7

Store in the refrigerator in an airtight container for up to 1 week.