Orange Spice Pumpkin Bars with Browned Butter Frosting
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A gluten-free twist on a Betty Crocker recipe, these delicious bars are a favorite of one of our Celiac Disease Foundation staff members. With flavors of orange and pumpkin spice, topped with an exquisite brown butter frosting—this is one dessert you’ll want to indulge in all year round.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 15x10 inch tray
Ingredients
- For the bars:
- 2 cups gluten-free all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice* (see below to make your own)
- 2 teaspoons grated orange peel
- ¼ teaspoons salt
- ½ cup vegetable oil
- ½ cup orange juice
- 1 (15-ounce) can of pumpkin (not pumpkin pie mix)
- 2 eggs
- For the frosting:
- 1/3 cup butter (not margarine)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2–4 tablespoons milk
*To make your own pumpkin pie spice, combine:
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- Optional: 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and lightly dust a 15 x 10 x 1 inch baking pan with gluten-free flour.
- In a large bowl, combine all bar ingredients. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
- Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Cool 1 hour or until completely cooled.
- Heat butter in medium saucepan until light golden brown, stirring constantly. Remove from heat.
- Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency.
- Spread frosting over cooled bars.
- Refrigerate for about 15 minutes. Cut into bars.
- If desired, garnish with orange peel strips.