Spiced Pumpkin Creamcheese Bars

Spiced Pumpkin Bars

These are the type of bars that will make you friends with the first bite! It takes elements of pumpkin pie + pumpkin cake + cheese cake to make insanely moist, mildly spicy, and creamy conversation starters. Enjoy these easy to make bars!

 

 

Makes 2 dozen bars.

For pumpkin base:

 

    • 8 oz creamcheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
    • 1/2 cup of butter, melted
    • 1 cup of raw sugar
    • 2 tsp each pumpkin pie spice & cinnamon
    • 2 cups pumpkin puree
    • 2 eggs
    • 1 1/3 cup of gluten free flour
    • 1/2 tsp xanthum gum
    • 1/2 tsp salt
    • 2 tsp baking soda

For cream cheese topping:

    • 8 oz cream cheese, softened
    • 1/2 cup of raw sugar
    • 1 tsp vanilla extract
    • 1 egg
  1. Prep: Soften cream cheese, butter a jelly roll pan (15.5″ by 11.5″), melt butter and let cool, and preheat oven to 350 degrees.
  2. In a medium sized bowl stir butter, 1 cup of sugar & spices together until smooth. Add in pumpkin puree, 2 eggs, gluten free flour, xanthum gum, salt, & baking soda.
  3. In a small bowl blend cream cheese, 1/2 cup of sugar, vanilla extract, and 1 egg until smooth.
  4. Pour pumpkin mixture into jellyroll pan, smooth top of batter, spread on cream cheese mixture.
  5. Bake 25-30 minutes until until a toothpick comes out clean. Let cool completely before chilling in the refrigerator. Cut into 2 dozen bars.

Spiced Apple Cake

 Spiced Apple Cake

I’m not quite sure if this should be called bars or cake. Either way it’s wonderful! I think it would also be nice if you sliced the cake into triangles and drizzled them with white chocolate.

To make:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 glass baking pan with butter.
  2.  Heat a large fry pan to medium low. Add 1 stick butter, and 2 cored and diced apples. Saute until apples start to soften and release their juices. Add 2 tablespoons minced crystallized ginger, and 1 tablespoon ground cinnamon. Off the heat and set aside to cool.
  3.  Meanwhile in a medium mixing bowl, whisk together 2 cups of gluten free all purpose flour mix (I used Bob’s Red Mill), 2 teaspoons each xanthum gum and baking powder, and ½ teaspoon sea salt.
  4.  Add 1 1/4 cups of milk to the saucepan, stir well. Add 2 eggs, and stir well. Carefully pour the liquids into the dry ingredients. Mix thoroughly. Pour into the prepared baking pan. Bake until a knife comes out clean.
  5. Let cool completely and then frost with cream cheese frosting.