• Preheat the oven to 350 degrees then spray a 9x13” baking pan with nonstick spray and set aside.
• To a medium-size mixing bowl add the gluten-free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
• To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the sugar and oil then mix on medium speed until combined. Add the pumpkin puree then mix until smooth and combined. Add the eggs one at a time, mixing on low until just combined before adding the next one. Add the vanilla extract then mix to combine.
• Add the dry ingredients in two batches, mixing until just combined before adding the second batch. Use a spatula to give the batter a big stir to ensure all the ingredients are well combined then scrape the batter into the prepared baking pan and smooth the top.
• Bake until the center of the bars are completely set and a toothpick inserted into the center comes out clean, 28-30 minutes, rotating the pan halfway through. Note: if the corners or edges of the cake are browning before the center has completely set, loosely place a piece of foil on top and continue baking. The cake will puff up while baking, but sink slightly while cooling. Let the bars cool completely then frost and slice into squares. Store the frosted cake covered in the refrigerator for up to 5 days.

For the Cream Cheese Frosting:

• Add the softened cream cheese, softened butter, cinnamon, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then beat on medium-high speed until smooth and creamy, 1 minute. Add the vanilla then mix to combine. Scrape down the sides of the bowl.
• Add the powdered sugar 1 cup at a time, beating until smooth and creamy before adding the next cup, scraping down the sides of the bowl as needed. After incorporating the last cup of powdered sugar, beat the frosting on high for 30 seconds. Frost the cooled pumpkin bars with an offset spatula then slice into squares. Optional for cleaner cuts: refrigerate the cake until the frosting has set before slicing.