Pumpkin Bars

            Fall is amazing. I LOVE the colors of the changing leaves, but also the cooling temps. More than anything, I love the food...pumpkin pies, hot apple cider, s'mores over an open fire. Some of these things have become more challenging with certain family member's sensitivity to gluten. This year I converted a favorite family recipe for pumpkin bars. I used to work in a hospital (pre-kiddos), and I have to say that particular bunch knew how to make really good food! My recipe for this is a copy of a handwritten fax...we had to beg our co-worker for the recipe. I substituted 2 cups of gluten-free flour plus 2 teaspoons of xanthan gum for the 2 cups of all-purpose wheat flour. They have been declared but all seven members of our family...delicious!!

Enjoy this recipe suitable for both wheat lovers and the gluten-free:

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cups oil
1-16 oz. can of pumpkin
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon of salt
1 teaspoon baking soda
2 cups of all-purpose flour (or 2 c. of gluten-free flour plus 2 teaspoons of xanthan gum)

Combine the ingredients in the order listed (or you can separately combine the dry ones first before adding to the wet, but I personally think it's the mix companies trying to discourage us from making things from scratch by making us add an extra dirty dish to an already overwhelming counter).  Bake at 350 degrees for 30 minutes. Top with cream cheese icing when cooled and store the cake in the refrigerator.

Cream Cheese Icing

1-3 oz. package of cream cheese
1/2 cup of butter
1 teaspoon vanilla
2 cups of powdered sugar