Pumpkin Spice Bars Inspired by Kennedy Marshall

Pumpkin Spice Bars Inspired by Kennedy Marshall

This recipe is shared by my young friend, 12 year old Kennedy Marshall.  She is the eldest daughter of my good friends, Enos and Lisa Marshall.    Enos and Lisa recently launched a new church in Arlington, Washington, where  I know they’ll do great!   Because this couple is so enthusiastic, inspiring, and uplifting, people can’t help but be drawn to them.  My husband and I have been blessed to know them and are proud to call them friends. Lisa and I have great times laughing together and just plain having fun.   So I was excited when Lisa suggested Kennedy may want to add a recipe of her own to this blog.  She is a smart, multi-talented, young lady and a real natural at baking.  Here is the gluten-free recipe Kennedy wanted to share.  It’s a great dessert idea you can enjoy with friends and family and still be gluten-free and stay well.  Thanks Kennedy, you’re a natural!   Can’t wait to see what you’ll do next!


Pumpkin Spice bars: 

*Just be sure to check labels carefully when buying canned pumpkin.  Always be sure it’s the plain pumpkin to assure that it’s gluten-free.


4 large eggs

2 cups sugar

1 cup vegetable oil

1 can (15 oz.) pumpkin filling

2 cups gluten-free flour mix

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup Sunmaid brand raisins

Cream cheese frosting (see recipe below)

1/2 cup chopped walnuts








  1.   Preheat oven to 350 degrees. Lightly grease (with butter or shortening) the bottom and sides of a cookie sheet or jelly roll pan.          (Approximately 15 1/2 x 10 1/2 x 1 inch)
  2.   Beat eggs, sugar, oil, and pumpkin in a large bowl until very smooth.
  3.   Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Stir in Raisins.
  4.   Spread in the pan.
  5.   Bake 25 -30 minutes or until lightly browned.  Cool completely in pan on a wire rack, for about 2 hours.
  6.   Frost  with cream cheese frosting, smoothly and evenly.  Frost very lightly to avoid grabbing the cake with the frosting.   Sprinkle the top with walnuts.
  7.   You can cut it like bars, usually 7 rows by 7 rows.  It’s important to store it in the refrigerator to keep it fresh.


Cream Cheese Frosting:


1 package (3 ounces) cream cheese, softened. (I use Philadelphia brand)

1/3 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar


  1. Beat cream cheese, butter, and vanilla in a medium bowl with an electric mixer on the lowest speed until smooth.
  2. Gradually beat in powdered sugar, 1 cup at a time, continuing on low speed until it’s smooth and creamy and spreadable.




We hope you are able to enjoy this recipe!  Let us know how it goes for you!



Leave a Reply

Your email address will not be published. Required fields are marked *