These gluten-free pumpkin bars are the perfect fall dessert!

Makes 24 bars

Ingredients:

• 2 tablespoons plus 2 teaspoons water 1 egg
• 1⁄2 cup pumpkin pie filling
• 1⁄2 cup canola oil
• 1⁄4 cup tapioca flour
• 1⁄4 cup arrowroot flour
• 1⁄2 cup brown rice flour
• 3⁄4 cup sugar
• 1⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon xanthan gum
• 1⁄4 teaspoon each: ground cloves, nutmeg, cinnamon or 3⁄4 teaspoon allspice
• Cinnamon-sugar, powdered sugar or frosting of your choice

Directions:

• Preheat oven to 350°F.
  Mix together wet ingredients. Add dry ingredients and stir well.
• Pour into a greased 9×13” glass pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.

Nutrition Facts (serving size 1 2-inch bar / servings per container 24): Calories 100, Calories from Fat 45, Total Fat 5g, Saturated Fat 0g, Cholesterol 10mg, Sodium95mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 6g, Protein 1g