Ingredients:

  • 1.5 cups (180g) gluten-free graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 15 oz (425g) canned pumpkin puree
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. Combine gluten-free graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan and bake for 8 minutes; remove and let cool slightly.
  3. In a medium bowl, beat the pumpkin puree, 2 eggs, 1 egg yolk, 100g sugar, cinnamon, ginger, cloves, cornstarch, and vanilla until smooth.
  4. In a separate bowl, cream the softened cream cheese and 50g sugar until velvety, then beat in 1 egg and vanilla until no lumps remain.
  5. Pour the pumpkin mixture over the pre-baked crust and smooth the top.
  6. Dollop spoonfuls of the cream cheese mixture across the top of the pumpkin layer and use an offset spatula or knife to create a marbled swirl effect.
  7. Bake for 50 minutes, then allow the bars to cool completely and chill in the refrigerator for 4 hours before slicing.