Pumpkin Bars with Cream Cheese Frosting

[ Prep Time: 20 Minutes | Start to Finish: 3 Hours 20 Minutes | 48 bars ]

• Bars
• 4 eggs
• 2 cups granulated sugar
• ¾ cup vegetable oil
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
• 2 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Cream Cheese Frosting
• 1 package (8 oz) ⅓-less-fat cream cheese (Neufchâtel), softened
• 2 tablespoons butter, softened
• 1 teaspoon gluten-free vanilla
• 4 cups powdered sugar
• 1 teaspoon fat-free (skim) milk

1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray (without flour).

2. In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.

3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.

4. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk ½ teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. For bars, cut into 8 rows by 6 rows. Store loosely covered in refrigerator.

1 Bar: Calories 150; Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½

For this recipe, use plain canned pumpkin, as it is not sweetened and doesn’t have flavoring added; pumpkin pie mix contains sugar and spices.