Ingredients

• 1-1/2 cups Gluten Free All Purpose Baking Flour
• 1/2 cup Organic Quinoa Flour
• 1 cup Xylitol
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Tbsp Pumpkin Pie Spice
• 1/3 cup Safflower Oil
• 2 cups Pumpkin Puree
• 1/2 cup Apple Sauce
• 4 Eggs
• 1 Tbsp Vanilla Extract
• 1/2 tsp Xanthan Gum

• 1 cup Cream Cheese softened
• 1/2 cup Butter softened
• 1/2 cup Xylitol
• 2 tsp Vanilla Extract

Instructions

1. Combine flours, powder, soda, salt, pumpkin pie spice and Xanthan together in a medium size mixing bowl. In a separate bowl, whisk xylitol and all wet ingredients until combined.
2. Pour wet mixture into the dry ingredients and fold together with a spatula.
3. When combined pour contents into a 9x13 greased pan or collared. Bake at 350ºF for 30 minutes.
4. Beat in stand mixer for 5- 8 minutes, scraping down sides when necessary.
5. Spread the top of the cooled pumpkin bar with entire contents of frosting recipe. Smooth and texture top. Using a knife with hot water, cut bars 2x6 into 12 rectangle pieces.