Healthier Pumpkin Cheesecake Bars

I absolutely love pumpkin rolls – however, I wanted to make something similar, but a little healthier.

Ingredients:

Cake:

  • 6 TBSP  butter (room temperature)
  •  cups sugar (I used monk fruit sugar)
  • 2 eggs
  • 1-15 ounces pumpkin puree
  • 1 tsp vanilla (I used doTERRA Madagascar Vanilla – about 4 drops)
  • ¼ cup water
  • 1 1/2 cups Cassava Flour (If you are using regular flour, use 2 cups)
  • 2 tsp cinnamon
  • ½ tsp cloves (optional)
  • ½ tsp ginger
  • ½ tsp nutmeg (optional)
  • 1 tsp baking soda
  • ½ tsp baking powder

Cream Cheese Filling:

  • 1 package – 8 ounces cream cheese, softened
  • 1 egg
  • ¼ cup sugar (I used the monk fruit sugar)
  • ½ tsp vanilla (I used about 4 drops of doTERRA Madagascar Vanilla)

Directions:

  1.  Preheat oven to 350 and spray a 9×13 pan with non-stick cooking spray.
  2.  In a small bowl, add the butter and sugar and mix with an electric mixer until smooth.  If using monk fruit sugar, mine still had clumps, but the butter and sugar was mixed as well as it could be.
  3.  Mix in the eggs, pumpkin, vanilla, and water until well blended.
  4.   It may be a bit runny, which that is OK.  In a separate bowl, add in the flour, cinnamon, cloves (if you are using them), ginger, nutmeg (if you are using this), baking soda, and baking powder.  Stir until well combined.
  5.  Add the dry mix to the pumpkin mix and use an electric mixer until well combined.
  6.   Spoon 2/3 of the pumpkin cake mix into the greased 9×13 pan.
  7.   In a small bowl, add the softened cream cheese, egg, sugar and vanilla.  Use an electric mixer to mix until well combined.
  8.   Spread the cream cheese mixture onto the top of the pumpkin cake mix in the pan.
  9.   Dollop the remaining pumpkin cake mix on top of the cream cheese.  Do smaller dollops – not thick ones like above.  This will make it easier to spread.
  10.  I used two mini spatulas to spread the pumpkin cake mix on the top.  It’s all going to be combined anyways, so it doesn’t have to be perfect.  If you don’t get the cream cheese swirl, use a butterknife to do this.  I didn’t necessarily need to do that with this batch.
  11.   Bake for 30-35 minutes.  Some ovens may require this to be baked longer.  I ended up turning the oven off but kept the bars in the oven for about 10-15 minutes longer.
  12.   Carefully remove from oven and enjoy!

Original recipe:  https://www.sixsistersstuff.com/recipe/cream-cheese-pumpkin-roll-bars-recipe/?epik=dj0yJnU9QXF2V1RRa29xWk5JeVljNjFDeGtEU21GN04zSWU4b0smcD0wJm49RVpTYWc4UVA5OVhoYTRmQ0cyakRvdyZ0PUFBQUFBR05Ra1Rv

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