Pumpkin Cake or Bars with Rum "Butter"Cream Frosting

We are about to enter the season of never ending social events, family bake-offs, and office parties. It is always a great idea to have some good fall dessert recipes on hand and ready to go. A fall favorite of mine is pumpkin bars! Nothing quite hits the spot at a fall party like a pumpkin bar with icing, and our recipe is a sure show stopper.

PUMPKIN CAKE or BARS:

1. Preheat oven to 350 degrees. Lightly spray or line with parchment paper, a 9″x12.5″ jelly roll or bar pan – or any pan about that same size that has at least a 1″ high rim around the edge.
2. Using the instructions on the back of the Kember's Gluten Free Pumpkin Bread Mix, make batter for one batch of pumpkin bread.
3. Pour batter into prepared pan and bake in preheated oven for 15 minutes or until toothpick inserted into the center comes out clean.
4. *LET COOL COMPLETELY…a warm pumpkin cake is a fragile pumpkin cake.

Once cooled you have options! You can make a one layer pumpkin bar, take two layers and put icing in-between and on top, cut them into small bite sized pieces with icing dots for munching! Get creative! We even did individual sized two layer pumpkin cakes for a dessert that will dazzle your guests!

Want to punch these bars to another level?  Try our Rum "Butter" Cream Frosting below! 

RUM "BUTTER"CREAM FROSTING: 
1/2 cup butter alternative (I use Earth Balance soy-free "buttery sticks"), softened
1 (16oz) package powdered sugar
3 Tablespoons rum (check to be sure it's gluten free!)
1 Tablespoons almond milk (or any other milk you want)
1 teaspoon vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative on medium speed, about 2 minutes.
   
2. Add the powdered sugar in three batches, mixing after each addition. 
   
3. Add the rum, milk, and vanilla. Beat on medium speed until light and fluffy, about 5 minutes.