Gluten-Free Pumpkin Cake Bars

kingarthurbaking.com

Leslie

Cake

1 cup (198g) vegetable oil

1 cup (213g) light brown sugar or dark brown sugar, packed

½ cup (99g) granulated sugar

6 large eggs, at room temperature

1 cup (227g) pumpkin purée

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon table salt

1 tablespoon King Arthur Pumpkin Pie Spice, or 1 ½ teaspoons cinnamon and ½ teaspoon each ginger, nutmeg, and cloves

¾ teaspoon xanthan gum

2 cups (312g) King Arthur Gluten-Free All-Purpose Flour

½ cup (57g) walnuts, toasted and chopped

1 cup (170g) golden raisins, or ½ cup (85g) golden raisins and ½ cup (85g) ginger mini-chips

Frosting

one 8-ounce package (227g) cream cheese, softened

4 tablespoons (57g) butter, softened

2 tablespoons (39g) maple syrup

2 ½ cups (283g) confectioners' sugar, sifted

⅛ teaspoon table salt

Directions at kingarthurbaking.com

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