Sunday, October 19, 2014

Gluten Free Pumpkin Roll Bars

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Pumpkin Roll Bars

     I have decided to make an entire months worth of posts, all about Pumpkin.  I honestly don't know of anyone who doesn't love the smell of a pumpkin dessert baking in their home, the combination of smells are fantastic...Ginger, Cinnamon, Pumpkin and Cloves, I can smell it now. 
      The greatest thing about Fall season means Apples are coming off the trees, so no more nasty store bought apples, the weeds are slowing down in my yard (except this year,it's not cold enough yet!) I get to go pick my pumpkins and decorate ASAP for Halloween!!!! I love Halloween, seeing the kids in costumes, the Fall food and I get to crack out my cuter clothes.......the neighbors I'm sure are tired of my t-shirts, shorts and flip flops EVERYDAY!!! 
     My husband calls Fall, butter season, because when I'm stuck in the house I bake 10 times more and blow through the butter(we all know how cheap being GF is to start with! NOT).  I love to try new soup recipes and desserts,I can share with my friends and family.  I hope you all enjoy my month of Pumpkin.
 Happy Baking, Natalie 

Adapted from The Recipe Critic
-6 TB butter melted (not bubbly)
-1 1/2 cups sugar
-2 cups Pumpkin
-2 large eggs
-1 tsp vanilla
-1/2 tsp Ginger
-1 tsp Cinnamon (1/2 tsp more if you love it)
-2 tsp Baking Soda
-1 1/2 tsp Baking Powder
-2 cups Pamela's bread flour mix
For filling-
-8 oz. cream cheese softened(room temp)
-1/4 c. sugar
-1/2 tsp vanilla
-1 large egg

How to-
Use a 9x13 inch glass pan, spray it with Pam spray.  Preheat oven to 350 degrees, bake for 50-55 min, check the cake with a toothpick all the way in.  Also, if you press on the cake and it springs back you should be good.
-First add the wet ingredients and mix until they are all smooth, about 2 minutes.
-Next put all of your dry ingredients into a separate bowl and mix together, then slowly add into the wet ingredients and mix well.
-Then in a separate bowl, mix together your filling with a hand mixer and set aside.
*-Now that  you have everything made SPREAD 2/3* of the batter into the pan, save the rest, then spread your cream layer as evenly as possible on the batter layer.
*-Lastly use the rest of your batter and in spoonfuls, plop the pumpkin batter over the cream cheese randomly, then run a butter knife through the top to make swirls. 
-Cool these bars, then put in the fridge. Mine lasted 5 days in the fridge covered.

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Morgan McAlpin said...

Hi Natalie, I see that you always use Pamela's Bread Flour. Do you foresee any changes in your recipes if I used Pamela's Baking Mix instead?

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