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Gluten-Free Pumpkin Bars

These gluten-free pumpkin bars/cake are so tasty and moist. You can't even tell they are made with gluten free flour.
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Ingredients
  

  • 2 cups gluten-free flour I used King Authur Measure for Measure
  • 1 2/3 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 can pumpkin puree 15 ounces
  • 1 cup pecans chopped (optional)
  • 8 ounces cream cheese softened
  • 1/2 cup butter 1 stick, softened
  • 1 teaspoon vanilla bean paste or extract
  • 2 cups powdered sugar sifted
  • 1/2 cup pecans chopped (optional for garnish)

Instructions
 

  • Preheat oven to 350F.
  • Combine dry ingredients (flour, sugar, cinnamon, baking soda, baking powerder, and salt).
  • Stir in eggs, oil, and pumpkin puree until well combined.
  • Add 1 cup of chopped pecans, if using (or you can use walnuts, if you prefer), and give it a good stir.
  • Pour into a greased and floured 13″ by 10″ by 1″ jelly roll pan and use an offset spatula to spread (it will be a thick batter).
  • Bake for 40 minutes (or until toothpick inserted comes out clean), remove and allow to cool completely.
  • For the frosting, cream the softened cream cheese, butter, and vanilla until combined.
  • Add 1/2 of the powdered sugar, mix until you no longer see it, and then add they other half and mix until well combined.
  • Frost cooled cake and then sprinkle with chopped pecans, if using.