2cupsgluten free flour (sub all-purpose flour if not concerned about gluten)
2teaspoonbaking powder
1teaspoonbaking soda
¾ teaspoonsalt
2teaspooncinnamon
2teaspoonpumpkin pie spice
Cream Cheese Frosting
1package (8 ounce)low fat cream cheesesoftened
1cuppowdered sugar
2tablespoonbuttersoftened
Instructions
Preheate oven to 350F. Grease a 10x15 inch jellyroll pan* with nonstick pan spray.
Combine the oil, sugar and applesauce together in a large mixing bowl. Beat on high with electric mixer for 1 minute.
Add in the eggs, pumpkin and vanilla. Mix with electric mixer until combined.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix with spoon until combine.
Pour the flour mixture into the pumpkin mixture. Mix gently with a large spoon until combined.
Pour evenly into prepared baking pan. Bake for 20-25 minutes or until toothpick is inserted into the middle and comes out clean.
Top with cream cheese frosting when cooled (optional).
Cream Cheese Frosting
Combine cream cheese, butter and powdered sugar in a large mixing bowl.
Using an electric mixer, mix on high for 2 minutes until smooth and ingredients are combined. Spread over the cooled pumpkin bars.
Notes
*A different pan can be used in place of the 10x15 inch jelly roll pan. Prepare a 9x13 inch pan with nonstick pan release spray and use to bake the bars. The cook time will take a little bit longer and bars will be taller in height, similar to a sheet cake. Healthy option: Replace the ½ cup of oil with another ½ cup of unsweetened applesauce.