Cinnamon Pumpkin Bars

This is the season to use pumpkin in our recipes.  No, I am not tired of pumpkin after October.  For a squash lover, I think pumpkin is a sure-sell.  Of course, you can use real pumpkin but I was out to save time.  I find that most recipes using canned pumpkin are fast and easy.  This one is delicious too.

Diana Rattray About.com  (adapted)

Cinnamon Pumpkin Bars

Ingredients:

1 1/2 cups gluten-free flour mix
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg                                                                                                                1/2 teaspoon salt
3 large eggs
1 can (15 ounces) pumpkin puree
1 1/2 teaspoons pure vanilla extract
1 teaspoon rum extract (optional)
3/4 cup  oil
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Topping:
1/2 cup gluten-free flour mixture (I make a mix of 2 cups brown rice and 2/3 cup potato starch and 1/3 cup tapioca flour. Take the amount needed to fill the flour requirement. In this case you need two cups of the mix for the cake and topping.)

1/2 cup brown sugar
6 tablespoons oil
1 teaspoon cinnamon

Method:

 

Grease and flour a 9 inch square baking pan.  Pre-heat oven to 350°
In a bowl, combine the 1 1/2 cups gluten-free flour, 3/4 cup brown sugar and 1/2 cup granulated sugar, baking powder, cinnamon, nutmeg, guar gum and salt; set aside.
In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times.
Stir in the dry ingredients until blended. Spread in prepared baking pan.

In another bowl, combine the 1/2 cup flour, 1/3 cup brown sugar and cinnamon. (You can use one half cup of nuts in this mixture. I didn’t and I am sorry I did not. Use fine chopped walnuts or pecans.)
Using a pastry blender, cut in the butter until crumbly.
Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean.
Cool in pan on a rack. Cut in squares to serve.