Best Gluten Free Pumpkin Bar Recipe

These gluten free pumpkin bars are moist, chewy and absolutely delicious! Check it out, they even freeze well.

2 large eggs
1/3 cup extra olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree - canned is great.
2 teaspoons vanilla extract
1 3/4 cups Pamela's Ultimate Baking Mix - or use my recipe for fake pamela mix
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice** (or about a 1/8 - 1/4 teaspoon each of nutmeg, cloves, allspice, ginger)
1/3 cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.

Beat the eggs; add the oil and beat to combine. Add the brown sugar and mix until smooth. Add the pumpkin and vanilla, beat until well mixed. Add the baking mix and spices; and mix just until the batter is smooth. Add in the nuts (optional) and stir by hand to combine.
Pour the batter into the baking pan and spread evenly. Bake for about 20 to 25 minutes or until the bars are firm and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool. Makes 15 to 18 bars.