Pumpkin Pie Bars (Gluten-free, Dairy-free)

Ingredients

1 15 oz can pumpkin

1 Tbsp pumpkin pie spice (make your own)

1 tsp vanilla extract

3 “chia eggs” (1 Tbsp chia soaked for 5 mins in 3 Tbsp water = 1 chia egg)

1/2 cup coconut oil (melted)

1/2 cup almond flour

2 cups gluten free flour (I used Cassava)

1 cup coconut palm sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Frosting Ingredients

1 cup Earth Balance butter - room temperature (I used the sticks)

1/2 cup vegan cream cheese (can get at grocery stores or Trader Joes)

1/2 cup powdered sugar

1 tsp vanilla extract

What To Do

Preheat oven to 350*.

Mix pumpkin, chia eggs, oil, and vanilla. Mix dry ingredients in a large bowl and then blend together with wet ingredients. Mix well.

Pour into greased 9x13 pan and bake for 30-35 minutes until a toothpick comes out clean then removea nd let cool.

Beat earth balance and cream cheese for a few minutes until smooth and fluffy then add sugar and vanilla and mix well.

When cool, slather on icing. Sprinkle some cinnamon on top and enjoy :)