It’s here…pumpkin season! There are so many delicious recipes that involve pumpkin, it’s hard to know where to start. If you’re ready for a new favorite pumpkin dessert, you’ll want to try these gluten free pumpkin cream cheese bars! A perfect blend of creamy pumpkin, warm spice, and rich cream cheese, these bars have a texture that’s somewhere between a brownie and a piece of cheesecake. The best thing is, the ingredients are all natural and healthy and although this dessert will certainly satisfy your sweet tooth, you won’t feel guilty about reaching for seconds. They’re full of nutrients from organic pumpkin and cream cheese! This recipe works well with a variety of gluten free flours (or regular, if you’d rather), I used a blend of homemade oat flour, coconut flour and ground flax seed and had great results.
What you’ll need…
You’ll need organic pumpkin, organic cream cheese and butter, rapadura or evaporated cane juice, organic cage free eggs, a bit of pumpkin pie spice, and gluten free flour. If you’re using oat flour, just run some gluten free organic oats through the food processor until you’ve got the texture you’d like. These bars don’t have a crust, the pumpkin mixture forms a soft and creamy bar and the cream cheese is swirled on top. So pretty, and they taste even better than they look!
Start by creaming some butter and sugar. Add the eggs, pumpkin, flour, some baking soda, and pumpkin pie spice and whip until you have a nice batter. Spread this in a baking dish (the batch in the photos is lined with parchment paper, but I made a second batch and found that I didn’t need it after all).
Then, make the cream cheese mixture. Whip some organic cream cheese, add an egg and a little sugar and mix well. Drop the cream cheese mixture on top of the pumpkin, and use a knife to swirl pretty patterns on top.
Pop them in the oven for about half an hour…
…let them cool a bit and then cut them into pretty squares. Delicious! These are so yummy, they just might take the place of pumpkin pie at Thanksgiving dinner. Well… maybe they’ll go along with the pumpkin pie. Either way, we’ve found a new favorite pumpkin dessert at our house and I know we’ll be making it often!
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Photography by Jennifer Leung Johnson