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Gluten Free Harvest Pumpkin Spice Bars

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

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( 22 Ratings)

22 Ratings

5 Stars 82%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 16 )

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Prep Time 15 min
Total Time 2 hr 40 min
Servings 49

Ingredients

Bars

1: box Betty Crocker® Gluten Free yellow cake mix

1: can (15 oz) pumpkin (not pumpkin pie mix)

1/2: cup butter, softened

1/4: cup water

2: teaspoons ground cinnamon

1/2: teaspoon ground ginger

1/4: teaspoon ground cloves

3: eggs

1: cup raisins, if desired

Frosting

1: container Betty Crocker® Rich & Creamy cream cheese frosting

1/4: cup chopped walnuts, if desired

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Directions

1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2 In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
3 Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
4 Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

EXPERT TIPS

Expert Tips

Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 90
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 85mg; 85%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 3/20/2013 11:49:33 AM REPORT ABUSE Molica said:

Rating:

This was very good and easy to make. I substituted walnuts for pecans since my husband is allergic to walnuts, and we really enjoyed it. The pumpkin "cake" was a little more subdued than I was expecting, thought it was still yummy. And I left the raisins out.

This reply was: Helpful Inspiring

Posted 12/24/2012 7:27:17 AM REPORT ABUSE GrammieRAHA said:

Rating:

These are absolutely the best! My daughters have to eat gluten free and not only did they love them, but everyone else as well! Highly recommend them for anyone to make! Absolutely delicious!

This reply was: Helpful Inspiring