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.