Pumpkin Spice Swirl Bars

Okay guys, I know we are barely into August, but I am sooo ready for fall! Maybe it’s because with everything going on this year I feel it’s been hard to truly enjoy summer anyways. Or it could be because these gloomy San Diego mornings are so cozy and make me ready for sweater weather. Regardless, I’m channeling the fall vibes! That leads me to these pumpkin swirl bars! I (no joke) ate 4 of these the same day I made them, aaaand probably could have kept going. They are perfectly creamy with a delicious crumble crust. I will seriously keep these in my refrigerator at all times when fall is actually here. Curl up with one of these, a pumpkin spice candle, your favorite Halloween movie and call it a night! Hope you guys LOVE these because I sure do!

Crust -

1 cup oats

1 cup all purpose gluten free flour

1/4 tsp. baking soda

1/4 cup room temp. butter

1/2 cup greek yogurt

1/4 cup coconut sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Filling -

1/2 cup plain Greek yogurt

4 oz. cream cheese

2 tbsp. powdered sugar

1 tsp. vanilla extract

1/3 cup pumpkin puree

1/2 tsp. pumpkin spice powder

1 tbsp. almond butter

Instructions -

Preheat oven to 350°F. Place all ingredients for the crust in a food processor and mix until it is well combined. Place the dough in a parchment lined 8x8 baking dish. Spread out evenly and press down with your hands. Bake the crust for 30 minutes and then sit aside to cool.

Place yogurt, cream cheese, powdered sugar, and vanilla extract in a large bowl. Use a hand mixer to mix together the ingredients for about 1 minute until it is a little fluffy. In a separate small bowl use a spatula to mix together the pumpkin puree, pumpkin spice powder, and almond butter.

Once the crust has completely cooled pour the yogurt mix on top of the crust and use the spatula to spread it out evenly. Then use a piping tool to make lines with the pumpkin blend on top of the yogurt. Use a toothpick to swirl in the pumpkin. Place the pan in the freezer for about 25 minutes. You don’t want it frozen solid just firmed a bit. Cut into squares and serve immediately or place in the refrigerator until you are ready to enjoy! Makes 16.

If you make this recipe I would love to see your creation on Instagram, tag me at @allaboutwell