Eat of the Week: Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars

4 eggs

1/4 C. honey

2 T. molasses

2 C. pumpkin

3/4 C. coconut oil, or melted butter

2 1/2 C. Bob's Red Mill gluten free flour, or regular flour

1 tsp. stevia

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1 C. chopped nuts (opt.)

Preheat oven to 325 degrees. Cream eggs, honey, molasses. Add the rest of the ingredients in the order given. Beat until well mixed. Pour into greased 11x7 or 9x13 pan. Bake 25 min. Cool and frost. 

**If you make these with the gluten free flour I would suggest freezing the leftovers the day you make them. Gluten free flour tends to dry out really easily. I made these bars in the morning and by nighttime they were already starting to get a little dry. I froze all the leftovers and got out a couple at a time to thaw when we wanted to eat some. Freezing worked great, and they weren't dried out after they thawed. 

Cream Cheese Frosting

1/2 C. coconut oil or butter, softened

2 (8 oz.) cream cheese blocks

1/4 C. honey or agave

1 tsp. stevia

1 tsp. vanilla

Cream butter and cream cheese. Blend the rest of the ingredients until smooth. 

Hope you like them! Despite being gluten-free and sugar-free, my boys loved them.