Vegan pumpkin cream cheese bars that are also low fat and low calorie and gluten free
oven: 350ºF
Ingredients
For the Bars
- 1/2 c flour
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice (1 cinnamon, 1/2 ground ginger, 1/4 ground cloves, 1/8 ground nutmeg)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground flax
- 5 tbsp brown sugar or agave
- 1/2 c canned or cooked and pureed pumpkin
- 2 tbsp milk of choice
- 2 tbsp oil
- 1/2 tsp vanilla extract
For the Frosting
- 1/2 c silken-firm tofu
- 1/4 c plus 2 tbsp cream cheese spread
- 1/2 tsp vanilla extract
- powdered sugar
- pinch of cinnamon Optional
Instructions
For the Bars
1
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.
2
Note: You can sub agave for the sugar; they’ll just be fluffier and a bit more dense.
3
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.
For the Frosting
1
Blend the tofu until smooth, then add the other ingredients and blend again.