Ingredients:

  • 1.5 cups crushed graham crackers
  • 3 tbsp melted butter
  • 1 tbsp cinnamon
  • 1 tbsp maple syrup
  • 16 oz Neufchâtel cream cheese
  • 0.5 cup plain Greek yogurt
  • 1 cup pure pumpkin puree
  • 0.5 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 cup almond flour
  • 2 tbsp coconut sugar
  • 1 tbsp melted coconut oil

Instructions:

  1. Preheat oven to 325°F (160°C) and line a 9x9 inch pan with parchment paper.
  2. Combine crushed graham crackers, melted butter, cinnamon, and maple syrup; press firmly into the bottom of the pan.
  3. Bake the crust for 8–10 minutes until golden, then set aside to cool.
  4. Beat softened cream cheese and Greek yogurt until smooth.
  5. Mix in maple syrup, vanilla extract, pumpkin puree, eggs, cinnamon, ginger, and cloves until well combined.
  6. Pour the filling over the baked crust and bake for approximately 40 minutes or until the edges are set but the center still has a slight jiggle.
  7. Prepare streusel by mixing almond flour, coconut sugar, and melted coconut oil; sprinkle over the top of the filling before the final stage of baking.
  8. Chill the bars in the refrigerator for 4 hours before slicing.