Pumkin Bars

This comes from Meritt over at It's just the coffee talking.

Gluten-Free Pumpkin Bars

¾ cup sugar
1 egg
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup flour (Use ¾ cup Bob's Red Mill mix + ¼ cup tapioca flour)
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon

Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.

Gluten-Free Frosting
¼ cup butter½ cup brown sugar
2 tablespoon milk
½ pound powdered sugar

Gluten-Free Frosting Directions:Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars.Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. Add the powdered sugar a little at a time so it doesn't dry out the frosting.

Thank you Meritt.