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Recipe

Harvest Pumpkin-Spice Bars (Gluten Free)

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Harvest Pumpkin-Spice Bars (Gluten Free)

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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( 19 Ratings)

19 Ratings

5 Stars 89%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 14 )

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PREP TIME 15 Min
TOTAL TIME 2 Hr 40 Min
SERVINGS 49

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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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.

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Nutrition Information:

1 Serving (1 Bar)

Calories 90

(Calories from Fat 30),

Total Fat 3 1/2g

(Saturated Fat 1 1/2g,
Trans Fat 1/2g),

Cholesterol 20mg;
Sodium 85mg;
Total Carbohydrate 14g

(Dietary Fiber 0g,
Sugars 9g),

Protein 0g;

Percent 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.

Review & Comments

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1 - 3 of 14 Reviews View All

Posted 11/24/2011 9:46:43 AM REPORT ABUSE MamaKitten said:

Rating:

This is the second year I have made these. I had so many requests for them, I have had to make 4 pans. No pie this year.

This reply was: Helpful Inspiring

Posted 11/9/2011 9:03:22 PM REPORT ABUSE dustytinsley2 said:

Rating:

I made this into a pumpkin roll. Wasn't sure it would work but tried it and it rolled perfect. I baked pumpkin rolls for the church and made one gluten free. several people chose the gluten free over the regular rolls. I varied the spices a little I left out the ginger and replaced it with nutmeg to make it the same as my regular pumpkin roll. it was nice to be able to cater to the ones who usually have to move on when we have a treat after service.....thanks Betty Crocker !

This reply was: Helpful Inspiring

Posted 11/7/2011 8:30:37 AM REPORT ABUSE Missouri-Baker-1977 said:

Rating:

I have searched for this recipe for years. I finally found it on here. I made it with in a few days and this cake is wonderful. It sure didn't last long around my house.

This reply was: Helpful Inspiring