Gluten-Free, Vegan Pumpkin Bars

I don't know what it is about pumpkin bars and our family but they seem to be a hot item come the holidays, I can't make them fast enough!

INGREDIENTS

Bars

2 cups granulated sugar

3/4 cup earth balance butter (melted)

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

2 cups Bobs 1-1flour mix

2 teaspoons gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Cream Cheese Frosting 1 package (8 oz) kite hill plain cream cheese, softened

2 tablespoons vegan butter, softened

1 teaspoon pure vanilla

4 cups powdered sugar

1 teaspoon almond milk or milk substitute

INSTRUCTIONS

1. Heat oven to 350°F. Spray a 15x10x1-inch pan with vegan butter

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

3. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the bars spring back when touched lightly in the center.

4. Cool completely, about 2 hours.

5. In a medium bowl, beat cream cheese, butter, and vanilla with an 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 1/2 teaspoon at a time until desired consistency.

6. Spread frosting over bars; refrigerate for 30 minutes before cutting for the frosting to set.

7. Store loosely covered in the refrigerator.

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