Pumpkin Spice Bars (gluten free + vegan)

Ingredients

Cake:

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 or sunflower oil

1 1/2 teaspoons ground cinnamon

1 teaspoon freshly ground nutmeg

1 teaspoon vanilla

1/2 cup raisins, optional

Spiced Frosting:

1/2 cup softened (NOT melted) vegan butter

4 cups powdered sugar (not packed), sifted to get the lumps out

4 to 5 tablespoons non-dairy milk (to make a spreadable frosting)

1 teaspoon ground cinnamon

1/2 teaspoon allspice

Instructions

Preheat oven to 350°F and line and grease a 9 x 13-inch glass or metal baking pan.

Cake: In a large bowl or bowl of stand mixer, add the cake mix, milk, pumpkin, oil, cinnamon, nutmeg, and vanilla. Beat until smooth. Stir in the raisins. Spread the batter into the prepared pan. Bake for 45 to 55 minutes, or until the top center of the cake springs back when touched and a tester comes out clean.

Frosting: In the bowl of a mixer, combine the vegan butter, powdered sugar, 4 tablespoons non-dairy milk, cinnamon and allspice. Whip until the frosting is thick and creamy. Add the extra tablespoon of milk if necessary to get a creamy spreadable consistency. Spread on cooled bars.

Notes

Variation: Substitute 1/3 cup finely chopped candied ginger in place of, or in addition to the raisins.