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Vegan pumpkin cream cheese bars that are also low fat and low calorie and gluten free

Pumpkin Cream Cheese Bars

flour

cinnamon

pumpkin pie spice (1 cinnamon, 1/2 ground ginger, 1/4 ground cloves, 1/8 ground nutmeg)

baking powder

baking soda

salt

ground flax

brown sugar or agave

canned or cooked and pureed pumpkin

milk of choice

vanilla extract

oven

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.

For the Bars

Blend the tofu until smooth, then add the other ingredients and blend again.