4 large eggs

1 2/3 cups sugar

1 cup canola oil

1 can (15 oz.) pumpkin puree

2 cups Extra White Gold Gluten Free all purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt



6 oz. cream cheese, softened

2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 to 2 Tablespoons milk



  1. In a bowl, beat the eggs, sugar, oil and pumpkin puree until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add to the pumpkin mixture and mix well. Pour batter into a large sheet pan, bake at 350 °F for 25-30 minutes or until set. Cool completely.
  2. For the icing: beat the cream cheese, sugar, butter and vanilla. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.