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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Another great recipe from . Like pumpkin cheesecake in a bar cookie! Ingredients:
1 1/3 c. gluten-free flour mix |
1/4 t. xanthan gum |
1/2 c. firmly packed brown sugar |
3/4 c. sugar, divided |
3/4 c. butter |
1 c. gluten free oats, uncooked |
1/2 c. chopped pecans |
1 8 ox. pkg. cream cheese, softened |
3 eggs |
1 15 oz. can pumpkin |
1 t. pumpkin pie spice |
Directions:
1. Grease 13X9 baking pan.
2. Mix flour, brown sugar, and 1/4 c. sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 c. of the oat mixture and press remaining mixture into bottom of pan. Bake 15 minutes.
3. Beat cream cheese, remaining 1/2 c. sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on med. speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
4. Bake 25 min. Cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.
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