Pumpkin Cream Cheese Bar

1/2 cup spelt flour (or white flour, oat flour, etc.)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. If necessary, you can omit completely.
3 tablespoons brown sugar (or agave) (For a sugar-free version, you can use xylitol.)
2 packets NuNaturals stevia (or 2 more tablespoons sugar)
1/2 cup canned pumpkin (or cooked, pureed pumpkin)
2 tablespoons milk of choice
2 tablespoons oil (Some readers say subbing applesauce is fine, but I haven’t tried it. Coconut oil is really good, but veg oil is ok too.)
1/2 tsp pure vanilla extract

Great with cheesecake frosting in my dessert cookbook.

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/cake-ier.

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.


Serving Size: Makes 8 squares