These gluten-free pumpkin bars with cream cheese frosting are so yummy! They are perfect for the month of October (or anytime) when you want to start doing things with pumpkin. I just love the festive flavors of pumpkin and nutmeg, cloves and cinnamon. The cream cheese adds that extra burst of sweet in your mouth. Enjoy this fall treat with hot apple cider! MMM!!!
Pumpkin Bars w/ Cream Cheese Frosting
1 package Pamela’s white cake mix
1/2 c. butter
1/2 c. chopped nuts (optional)
1 c. canned pumpkin
1/2 c. sugar or 1/3 c. agave
2 eggs beaten
1 teaspoon allspice (cinnamon, cloves, nutmeg)
Measure out 2/3 cake mix and set aside. Combine remaining cake mix with 1 egg and butter until crumbly. Spread in bottom of a greased 9×13″ pan. Bake at 350 degrees for 15 minutes. Combine reserved cake mix with pumpkin, sugar or agave, nuts, eggs and allspice. Mix and pour over crust. Continue baking 15 minutes. Refrigerate. When completely cooled, frost with cream cheese frosting. Keep refrigerated until ready to serve.
Cream Cheese Frosting
8 oz. cream cheese (1 package), softened
1/4 cup unsalted butter (one stick), softened
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar, sifted
Mix and frost over cooled bars and cookies.