Gluten-Free Pumpkin Cake Bars Recipe | King Arthur Baking

Ingredients

• 1 cup (198g) vegetable oil
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1/2 cup (99g) granulated sugar
• 6 large eggs, at room temperature
• 1 cup (227g) pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 tablespoon King Arthur Pumpkin Pie Spice, or 1 1/2 teaspoons cinnamon and 1/2 teaspoon each ginger, nutmeg, and cloves
• 3/4 teaspoon xanthan gum
• 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
• 1/2 cup (57g) walnuts, toasted and chopped
• 1 cup (170g) golden raisins, or 1/2 cup (85g) golden raisins and 1/2 cup (85g) ginger mini-chips
• one 8-ounce package (227g) cream cheese, softened
• 4 tablespoons (57g) butter, softened
• 2 tablespoons (39g) maple syrup
• 2 1/2 cups (283g) confectioners' sugar, sifted
• 1/8 teaspoon table salt