We spent a beautiful weekend outside of the city. We stayed in a little town near Woodstock and up there the weather was colder and the leaves already started changing. I was happy to bundle up in a comfy sweater and a warm cup of tea, and spend my weekend enjoying the view from our porch.

How are you doing with the fall weather slowly sneaking in? This time of year kick starts me into baking again, there is always a hiatus with the heat in the summer. Now that it is a little chillier I thought it would be fun to start with experimenting with pumpkin. My first go at Pumpkin bars had some great flavor but the texture was more like dense bread rather then chewy thin bars. My second attempt was successful enough that I am excited to share this simple yet delicious recipe!

Gluten Free Pumpkin Bars (with an Optional Lactose Free Cream Cheese Frosting)

Ingredients:

1 cup of gluten free flour (I used Bobs Red Mill)

2tsp cinnamon

1/2 tsp baking soda & 1/2 tsp baking powder

1/2 tsp salt

2 eggs

3/4 cup sugar

1/4 cup coconut oil

1 cup pumpkin

1/2 tsp vanilla

For the Cream Cheese Frosting:

1 cup powdered sugar

4oz vegan cream cheese

1/4 cup of any butter softened (I used goat butter)

1/2 tsp vanilla

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