These pumpkin gingerbread bars were a favorite if my mother-in-law's. Each Halloween after trick or treating I would take the kids over to her house for the really big candy bar she had for them. For the adults she made these bars to go along with a nice glass of wine, both were great after a busy night. I changed them up a little leaving off the cream cheese frosting she used and simply drizzled them with a powdered sugar glaze. Also these are a gluten free version. Delicious anytime in the cool months with whatever you are drinking.
Recipe:
1 cup gluten free all-purpose baking mix
1 teaspoons baking soda
1 teaspoons ginger
3/4 cups gluten free oatmeal
2 tablespoons brown sugar
1 egg, beaten
3 tablespoons butter
1/3 cup light corn syrup
1/2 cup canned pumpkin puree
Mix first 4 ingredients together in a large bowl. Melt the brown sugar, butter,and syrup and add to the bowl. Mix in the egg and pumpkin. pour into a greased 8x8 cake pan. Bake @350 degrees for 28-30 minutes, until firm.
Cool and then drizzle with cinfectioners' sugar mixed with just enough water to make a smooth icing.
For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com
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