Yield: 16 bars
Serving size: 1 bar

Ingredients

Bars

• 1 bag (3 cups) Fearless Maple or Vanilla Pancake & Muffin Mix
• 1½ tsp pumpkin spice 
• 1 tsp dried orange peel or orange zest (optional)
• ¼ cup chopped walnuts (optional)
• 4 Tbsp butter (½ stick), softened 
• ⅓ cup Monksweet or equivalent granulated sweetener
• 2 oz Cream Cheese, softened
• ½ cup + 2 Tbsp pumpkin puree (unsweetened)
• 3 large eggs

Cream Cheese Frosting

• 6 oz Cream cheese, softened and cubed
• ⅓ cup sugar-free powdered or confectioner’s sweetener
• 1 tsp maple or vanilla extract
• 1 Tbsp heavy cream (optional, for easier frosting)

Instructions

Bars

1. Preheat oven to 350 degrees Fahrenheit
2. Line and oil a 9” x 9” or equivalent baking dish/pan and set aside.
3. In a medium bowl, stir together the Fearless Mix, spices, and optional nuts. Set aside.
4. In a large mixing bowl, beat together the softened butter and granulated sweetener, followed by the cream cheese and pumpkin, until smooth. Add the eggs, beating well after adding each egg, until mixture is well-incorporated and smooth.
5. Add the dry ingredients (mix + spices) to the wet mixture in the mixing bowl and stir until a smooth batter is formed.
6. Transfer the batter into the lined baking dish/pan and spread batter to distribute evenly.
7. Bake for 35 to 40 minutes, covering with foil paper after 30 minutes (Note: Bars will continue to cook after removing from oven so avoid over-baking). Keep the baking dish/pan covered as the bars cool to preserve their moisture.
8. Once bars are cooled, use parchment paper “handles” to transfer onto a platter and frost.

Cream Cheese Frosting

1. Make the frosting by using an electric or hand mixer to beat together the cream cheese, sweetener, and maple or vanilla extract until smooth (if mixture is too thick, add the heavy cream to thin it out a bit).
2. Spread frosting on top of the bars once they are cooled.