Pumpkin Cream Cheese Bars

Pumpkin Cream Cheese Bars

(These can be gluten-free!)
  • 1/2 cup spelt or white flour, oat flour, or Bob’s gf)
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ener-g powder OR 1 tbsp ground flax (If necessary, you can omit completely.)
  • 3 tbsps brown sugar or agave (For a sugar-free version, you can use xylitol.)
  • pinch uncut stevia OR 2 more tbsp sugar
  • 1/2 cup canned or cooked and pureed pumpkin
  • 2 tbsp milk of choice
  • 2 tbsp oil (Some readers say subbing applesauce is fine, but I haven’t tried.)
  • 1/2 tsp pure vanilla extract
Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into an oiled 7×5 pan (or double the recipe for an 8×8) and cook for 14-15 minutes. Note: You can sub agave for the sugar; they’ll just be fluffier and a bit more dense. Let the pan cool for at least ten minutes before cutting or frosting the squares. Also, the flavors seem to intensify and these taste even sweeter the next day.

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