Healthy, gluten-free pumpkin bars with non-dairy frosting
1. Preheat oven to 350 degrees and grease jelly roll pan (I prefer organic coconut spray).
2. Whisk together all the dry ingredients in a separate bowl (GF flour, soda, salt, baking powder, cinnamon, pumpkin pie spice, xanthan gum (if flour did not contain).
3. With a hand mixer, in a separate bowl, beat eggs, sugar, pumpkin, melted butter or oil, applesauce and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix on low speed just until combined.
5. Spread batter in greased rimmed jelly roll pan. I will provide an option and link below. Bake at 350 for 25-30 minutes or until toothpick inserted center comes out with crumbs or almost clean. Place pan on a wire rack to cool (so baking stops).
Soften "Tofutti" cream-cheese substitute. With a hand or stand mixer, beat all ingredients until creamy, adding the powdered sugar ½ cup at a time.
Frost the bars after they have cooled completely and refrigerate until ready to serve or to store. Keep covered in the fridge to keep them moist.