Gluten-free Pumpkin Bars

Preheat the oven to 350 °F (175 °C), and line a 9” x 13” (23 cm x 33 cm) pan with parchment paper.
In a large mixing bowl, mix together the dry ingredients (flour through salt).
2 cups (268 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 4 teaspoons pumpkin pie spice, 1/2 teaspoon salt
In another large bowl, mix together the remaining bar ingredients except the eggs. Stir until combined, and then beat in the eggs.
1 cup (200 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 1/4 cup (80 grams) maple syrup, 3/4 cup (177 ml) olive oil, 15 ounces (425 grams) pumpkin puree, 2 large eggs
Add the dry mixture to the wet mixture and mix just until combined. Do not over mix!
Bake for 26-30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely on a cooling rack for about 2 hours.

Beat the butter and cream cheese with an electric hand mixer or stand mixer until soft and smooth.
1/3 cup (75 grams) unsalted butter, 8 ounces (225 grams) full-fat cream cheese
Add the salt and vanilla and beat until combined. Add in the powdered sugar, 1/2 cup at a time, and beat until fluffy.
1/16 teaspoon salt, 1/4 teaspoon vanilla extract, 1 cup (120 grams) powdered sugar
Spread over the cooled cake and dust lightly with cinnamon.
cinnamon for dusting
Once frosted, store your pumpkin bars in an airtight container in the refrigerator. They’ll stay fresh for about 4-5 days. If you prefer to serve them at room temperature, take them out of the fridge about 30 minutes before serving. They can also be frozen for up to 3 months.