2cupsgluten free all purpose flour mixI use Bob's Red Mill all purpose 1 to 1 baking flour
1teaspoonbaking soda
2teaspoonsbaking powder
½teaspoonsalt
2teaspoonscinnamon
"Safe" cream cheese or vanilla frostingSee notes
Instructions
Preheat oven to 350 ℉. Spray a cake pan or jelly roll pan with cooking spray.
In a small bowl, whisk together the ground flaxseed and warm water. Set aside for a few minutes to allow the mixture to thicken. While it is thickening, combine the flour, baking soda, baking powder, salt, and cinnamon in a bowl. In a separate mixing bowl, mix together the pumpkin puree, sugar, applesauce, oil, and the ground flax/water mixture. Add the flour mixture to the pumpkin mixture and mix until combined, scraping the sides of the bowl to ensure all of the flour is incorporated.
Pour the batter into the prepared pan and bake. If using a cake pan, bake at 350℉ for 30 minutes. If using a jelly roll pan, bake at 350℉ for 20 minutes. Test if the bars are done by inserting a toothpick in the center. If it comes out clean, the bars are done.
Allow the bars to cool completely before frosting. See recipe notes for frosting suggestions.
Notes
Choosing the right pan:
For a bar that is more like a cake, use a 9x13" cake pan.
If you prefer a thinner bar, use a jelly roll pan that is 15x10"
For frosting:
I like Pillsbury Creamy Supreme cream cheese frosting on these bars. For best results, whip the frosting with a beater for 2-3 minutes before spreading it on the bars.
Avoid getting crumbs in the frosting by placing dollops on the bars and connecting them with an offset spatula. This also helps ensure even thickness across the surface.