Gluten-Free Pumpkin Pie Bars with Crumble Topping
Yield: 16 bars (2x2 in)
Ingredients:
15 oz (1 can) pumpkin puree
3 eggs
2 tbsp honey
1 3/4 cup all purpose GF flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup sour cream
Crumble Topping:
1/2 cup flour
1/4 cup brown sugar
1/4 tsp xantham gum
1/2 tsp pumpkin pie spice
1/4 cup butter, melted
Steps:
Preheat the oven to 350°F. Prepare an 8x8in baking dish with cooking spray and parchment paper.
In a small bowl, mix together the pumpkin puree, eggs, and honey.
In a larger bowl or stand mixer, combine the flour, sugars, baking soda, xantham gum, salt, and pumpkin pie spice and mix well.
Add in the sour cream and mix together until well incorporated and you are left with a crumb mixture. Then add in the pumpkin mix and incorporate completely.
Add batter to a parchment lined 8x8in baking dish.
For the crumble topping, mix together the flour, sugar, xantham gum, and pumpkin pie spice. Then mix in the melted butter until you are left with a crumble consistency. Sprinkle on top of the batter.
Bake for ~50 minutes, or until a toothpick comes out clean when inserted. Allow to cool and enjoy :)