chewy pumpkin bars with maple cream cheese filling

If you want your house to smell like Autumn, but not in the overwhelming "this candle is too scented" way - this would be it (and you can eat it: win-win).

These were inspired by a family recipe, made with a Fall twist.

Gooey, sweet, and full of maple and pumpkin flavors.

Made with only six ingredients and less than an hour of forming and baking the bars, you really can't go wrong with this addition to the treats you create this season.

They just so happen to be gluten free, however, there is still a good amount of sugar and dairy (unfortunately for those of us with sensitive digestive systems, it tastes a lot better this way).

Have it with (or as) breakfast with warm coffee, in the evening with ginger tea, or anytime in between because life is too short to pass on mid-day sweets.

pumpkin bars with maple cream cheese filling

yields: 12 bars

prep time: 10 minutes

bake time: 30 minutes

cooling time: 10 minutes

Ingredients:

• 1 package of Gluten Free Pumpkin Bread & Muffin Mix (put 1/2 of the mix aside, or it will turn out too dry). You can substitute for any pumpkin cake mix, too!

• 1/3 cup of coconut oil, plus more for greasing

• 1 large egg

• 8 oz block of cream cheese, room temperature

• 1 tablespoon Trader Joe's Maple Butter (plus more for serving)

• 1/3 cup powdered sugar

Instructions:

Preheat oven to 350. Lightly grease an 8x8 baking dish with coconut oil (about 1/4 teaspoon).

Combine the bread mix, egg, and oil in a large bowl. If it seems too dry, add more coconut oil 1 teaspoon at a time until it is a "crumbled" texture. Set aside 1 cup of the mix for later.

Spread the remainder of the mix in the 8x8 baking dish. Bake for 15 minutes.

In a separate bowl, blend the cream cheese, maple butter, and powdered sugar using a hand mixer or whisk.

Spread the cream cheese on top of the crust after removing it from the oven.

Take the 1 cup of mixture you set aside and crubmle it on top of the cream cheese mixture. Bake for an additional 15 minutes.

Let cool in the refrigerator for at least 10 minutes for the crust to harden a tad.

Cut into 12 small bars (or eat with a fork).

Best eaten chilled (trust me).

Enjoy!