These gluten-free pumpkin bars come out soft and moist. A spiced pumpkin sheet cake topped with a fluffy cream cheese frosting.
Preheat the oven to 350 degrees and grease the jelly roll pan.
Whisk together all the dry ingredients in a separate large bowl.
With a hand mixer, in a separate bowl, beat eggs, sugar, pumpkin, melted butter or oil, applesauce and vanilla extract.
Gradually add dry ingredients mixture with a measuring cup to the wet ingredients and mix on low speed just until combined.
Spread batter in greased rimmed jelly roll pan.
Bake at 350 for 25-30 minutes or until the toothpick inserted center comes out clean.
Place the pan on a wire rack to cool.
Place cream cheese out on the counter to soften.
With a hand or stand mixer, beat all ingredients until creamy.
Add the powdered sugar ½ cup at a time.
Frost the bars after they have cooled completely and refrigerate until ready to serve or to store. Keep covered and stored in an airtight container in the fridge to keep them moist.
Notes: You can add these add-ins if you would like to kick the pumpkin bars up a notch or two: nuts like almonds, walnuts or pecans, chocolate chips