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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 Method

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)

Method
 

  1. Preheat oven to 350F.
  2. Combine dry ingredients (flour, sugar, cinnamon, baking soda, baking powerder, and salt).
  3. Stir in eggs, oil, and pumpkin puree until well combined.
  4. Add 1 cup of chopped pecans, if using (or you can use walnuts, if you prefer), and give it a good stir.
  5. 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).
  6. Bake for 40 minutes (or until toothpick inserted comes out clean), remove and allow to cool completely.
  7. For the frosting, cream the softened cream cheese, butter, and vanilla until combined.
  8. 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.
  9. Frost cooled cake and then sprinkle with chopped pecans, if using.