These gluten-free pumpkin bars are just like mom used to make only better for you. The toasted pumpkin seeds add a delicious crunch.

Yields one 13×9 inch pan

Ingredients:

• 1 package Breads from Anna® Pumpkin Bread Mix 
• 1 15 oz. can pumpkin puree (approx. 1 ¾ cup)
• 2 eggs
• ¼ cup oil

Directions:

1. Preheat oven to 350 degrees.
2. Grease 13×9 baking pan.
3. Mix all wet ingredients until smooth.
4. Add bread mix and stir until well blended.
5. Pour batter into prepared pan.
6. Bake for 25-30 minutes or until center tests clean with a toothpick or knife. Allow to cool completely before frosting.

Goat Cheese Frosting:

• ¾ cup goat cheese
• ¼ cup maple syrup
• 1 tablespoon oil
• 2 teaspoons vanilla

Combine all ingredients in a food processor and process until smooth; spread on cooled pumpkin bars. Top with salted pumpkin seeds (sauted over low heat)