Gluten-free Pumpkin snickdoodle bars

Name: Gluten-free Pumpkin snickdoodle bars
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 30.5 Oz pumpkin puree; 8 tbsp unsalted butter; 5 eggs; 1 tbsp cream of tartar; 2 tsp baking soda; 1/2 tsp salt; 800 g gluten-free flour (6.5 cups); 1 tbsp cinnamon; 2 tsp allspice; 2 tsp nutmeg; 1 tsp cloves; 8 Oz cream cheese; 8 tbsp butter; 200 g sugar (1 cup)

2 steps

Prep:30minCook:40min

Updated at: Thu, 17 Aug 2023 05:09:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories158.8 kcal (8%)

Total Fat6.7 g (10%)

Carbs22.6 g (9%)

Sugars5.7 g (6%)

Protein1.8 g (4%)

Sodium144.2 mg (7%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

42 servings

Bars

30.5 Ozpumpkin puree

8 Tbspunsalted butter

5eggs

1 Tbspcream of tartar

2 tspbaking soda

½ tspsalt

800ggluten-free flour

1 Tbspcinnamon

2 tspallspice

2 tspnutmeg

1 tspcloves

Frosting

8 ozcream cheese

8 Tbspbutter

200gsugar

Instructions

Step 1

Preheat oven to 350°F. Cream butter and sugar together well. Add pumpkin, eggs and spices. Mix well. Add flour 1 cup at a time. Batter should be runny and smooth. Pour into greased and floured jelly roll pan. Bake at 350°F for 40 minutes or until the bar passes a clean toothpick test. Cool thoroughly before frosting.

OvenPreheat

MixerMix

Baking sheet

unsalted butter8 Tbsp

eggs5

cream of tartar1 Tbsp

baking soda2 tsp

salt½ tsp

Step 2

For the buttercream frosting, start with room-temperature ingredients. Cream the butter and sugar together for several minutes to a light, whipped consistency. Add the cream cheese and beat vigorously for several more minutes. Plop frosting over the cake in several spaced dollops and spread with frosting knife or spatula.

MixerMix