These fall inspired pumpkin treats were originally going to be cookies. But, I was cooking with my daughter who has a shortened attention span in the kitchen. Instead of calling her back every 10 minutes to scoop out dough for another cookie sheet, I just had her press the dough into the bottom of a baking pan.
It worked! These are not fluffy and cakey like typical pumpkin bars, but dense and chewy like the inside of a cookie. Top them with a sugar free vanilla glaze and my daughter was very pleased with her “treat” to share at school.
Wonder if she will tell them they are gluten and refined sugar free?
Ingredients:
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1/2 cup Unsalted Butter, at room temperature
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1/2 cup Coconut Sugar
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1/2 cup Swerve Granulated Sweetener
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2 large Eggs, at room temperature
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1/2 cup Pumpkin Puree
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1 tsp Vanilla
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2 1/2 cup Gluten Free Flour
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1/2 tsp Salt
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1/4 tsp Baking Soda
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2 tsp Pumpkin Pie Spice
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1/2 cup Swerve Powdered Sweetener
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2 tbs Milk or milk substitute
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1/2 tsp Vanilla Extract
Instructions:
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With an electric mixer, cream the butter and sugars until fluffy. Add eggs and mix well. Then, mix in vanilla and pumpkin.
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In a separate bowl whisk together the flour, salt, baking soda and pumpkin pie spice.
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Add wet ingredients to the dry ingredients and mix until just combined.
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Spread into a greased or parchment lined 9×13 baking pan.
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Bake at 375 degrees for 15 minutes. Cool completely before adding glaze.
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For the glaze, combine the powdered sweetener, milk, and vanilla until smooth. Spread on the top of the cookies either before or after cutting into squares.
