I avoided baking with pumpkin, but I'm not sure why. It's actually very convenient. Canned pumpkin (Libby's) is ready to use and affordable. I modified my basic cookie recipe to make a pumpkin cake that's really very healthy, and also could be made into cookie bars.
SORRY -- that I left out the key ingredient in my original posting of this. This version includes everything. The ingredient I forgot? -- pumpkin, of course.
1 cup sorghum flour (or brown rice or chickpea)
1/2 cup tapioca flour (or other starch)
1/2 cup sugar (or other sweetener)
2 tbsp ground flax, golden
2 tsp xanthan gum (or guar gum)
2 tsp baking powder (corn-free, if desired)
1 tsp sea salt (optional)
1 tsp cinnamon
1/2 tsp ginger
2 tbsp. canned pumpkin (I used Libby's)
1/4 cup molasses, honey or cane syrup
1/4 cup water
1/4 cup canola oil
1/4 cup Darifree or other milk sub
Mix the dry stuff well. Then add the liquids. Mix. You want this to be smoother, but not liquidy.
Beat with blender until mixed, scraping the sides.
Pour into an 8x8 cake pan, greased with shortening (Spectrum organic).
Bake at 375 for 25-30 minutes.