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
- 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.
- 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.
- In a small bowl blend cream cheese, 1/2 cup of sugar, vanilla extract, and 1 egg until smooth.
- Pour pumpkin mixture into jellyroll pan, smooth top of batter, spread on cream cheese mixture.
- Bake 25-30 minutes until until a toothpick comes out clean. Let cool completely before chilling in the refrigerator. Cut into 2 dozen bars.
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