Who Doesn't Love Pumpkin?

Gluten Free Pumpkin Bars

Keep in mind this is a dessert and is not altogether healthy because of the sugar content! (But it sure is yummy! :)

2 large eggs
1/3 c. oil
1 c. light brown sugar, packed (can use a combo of agave nectar and sugar)
1 c. canned pumpkin
2 t. vanilla extract
1 3/4 c. Pamela's Baking and Pancake Mix
1 t. cinnamon
1/2 t. ginger

¼ t. cloves
1/3 c. cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan.

Beat the eggs; add the oil and beat to combine. Add the brown sugar and mix until smooth. Add the pumpkin and vanilla, beat until well mixed. Add the baking mix and spices and mix just until the batter is smooth. Add in the nuts (optional) and stir by hand to combine. Pour the batter into the baking pan and spread evenly. Bake for about 20 to 25 minutes or until the bars are firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack. Frost when cool. Below is a dairy free option for frosting, but I prefer a cream cheese frosting (3 oz. cream cheese, 2 t. vanilla, 2-3 c. powdered sugar, almond or soy milk if needed for consistency).

Brown sugar frosting: 4t. butter, 1/4c. brown sugar (stir over med heat) when bubbles, remove from heat, cool slightly. Add 1t.vanilla, ¼ t. nutmeg, ½ t. cinnamon, mix. Add 2c. powdered sugar as needed to thicken frosting.