Barefoot conTerra

Sarah, who blogs at Life in the Parsonage, posted this recipe. She actually posted it LAST October, but was oh so kind to share it again just the other day. I’ve been daydreaming about them all week.

With a little advice from my friend, Larissa, I was able to make this Gluten-Free (note: I didn’t say HEALTHY, just GF)

2 cups sugar
1 cup oil
4 eggs
1 can pumpkin
2 cups flour (to make GF, I used 2.5 cups spelt flour)
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon

for Frosting:
2 cups powdered sugar
3/4 stick melted butter (approximately 1/2 cup)
1 tsp. vanilla
3oz. cream cheese, softened

Cream together sugar, eggs and oil. Add in pumpkin, flour, baking powder, salt and cinnamon.

Spread in ungreased 9×13 dish.

Bake at 375 for 20-25 minutes.

Allow to cool.

Mix together powdered sugar, butter, vanilla and cream cheese. Spread on top of bars.