These go-to yummy gluten free blondie bar full of the autumn flavors you love--a pumpkin-spiced cake-mix bar topped with a sweet cream cheese drizzle for a cozy, simple fall treat.
- 1 bag Extra White Gold Vanilla Cake Mix
- 1/2 cup vegan butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin pie mix
- 1 tablespoon cinnamon
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 1/2 cup chocolate chips (optional)
- 1/4 cup cheese cake frosting
How To Make?
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, mix butter, eggs, pumpkin pie mix, brown sugar, water. Add vanilla cake mix, cinnamon. Blend well. Spread in pan.
Bake 20 to 24 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Store in airtight container at room temperature. Or in the fridge up to two days.