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Pumpkin Spice Bars (gluten-free + vegan)

October 16, 2014 By Julie Hasson

pumpkin bars 2 Type Light

 

These bars are so moist and delicious, you will want to make them everyday! The recipe makes a big pan too.

Julie’s Gluten-Free Pumpkin Spice Bars

1 package of Julie’s Original White Cake Mix
1 1/4 cups of non-dairy milk
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup canola oil
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla
1/2 cup raisins

Mix everything (except for the raisins) together in a bowl. Beat until smooth. Stir in the raisins. Spread the batter in a greased glass 9 x 13-inch baking dish. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 50 to 60 minutes). Let cool completely and enjoy! If desired, frost with Julie’s Spiced Frosting recipe.

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More from Julie

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  • Pumpkin Spice Coffee Cake with Cinnamon Streusel Topping (gluten-free + vegan)Pumpkin Spice Coffee Cake with Cinnamon Streusel Topping (gluten-free + vegan)
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Filed Under: Baking Mixes, Cakes, Recipes Tagged With: gluten-free pumpkin bars, julie hasson, Julie's Original, Julie's Original gluten-free white cake mix, vegan pumpkin bars

Previous Post: « Gluten-Free Peach Cinnamon Sugar Muffins
Next Post: Spiced Frosting »

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©Julie Hasson and Julie’s Kitchenette, 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julie Hasson and Julie’s Kitchenette with appropriate and specific direction to the original content.

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