Looking for something less ‘bready’ in the pumpkin dessert department? These bars are rich and velvety – like fudge. Make them ahead of time for Thanksgiving company – they keep for months in the freezer!

3/4 cup white chocolate chips
1/2 cup unsalted butter or margarine (1 stick), melted
1 large egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup pumpkin puree (use plain puree, not pie filling)
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 3/4 cups Better Batter Gluten Free Flour
1/8 tsp salt

1/4 cup unsalted butter or margarine, melted
1 heaping cup Better Batter Corn Free Powdered Sugar
Seeds from 1 large vanilla bean, scraped (1 tablespoon vanilla extract may be substituted)
About 1/4 cup milk, or as necessary for consistency

Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper or aluminum foil, then spray with cooking spray. Set aside.

In a large, microwave-safe bowl, blend together white chocolate and butter or margarine. Heat at 30 second increments on high power, stirring between rounds, until the chocolate melts, about 2 minutes total. Be careful at this step, as white chocolate is prone to burn!

Meanwhile in a separate bowl, whisk together the egg, sugar, vanilla, pumpkin piree, pumpkin pie spice, and cinnamon. Allow melted chocolate mixture to cool for about a minute, then whisk it into the pumpkin mixture, until evenly combined. Add the Better Batter flour and salt, and stir until just combined.

Turn batter out into prepared pan, and smooth the top lightly with a spatula. Place in the oven, and bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean.

Meanwhile make the glaze: Melt the butter in a small saucepan – it is okay if it browns, but do not allow it to burn! Transfer the butter, including any brown solids that may have formed from the pan to another mixing bowl. Beat in the Better Batter Corn free powdered sugar, vanilla bean seeds or extract, and just enough milk to create desired consistency – your glaze should be of medium thickness and should remain pourable.

Remove the bars from the oven and pour the glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up – do not allow foil to touch the glaze, or the finish will be marred. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.