Gluten Free Pumpkin Streusel Cheesecake Bars

I'm such a fan of desserts that give you a little help with starting with a mix.  I really like the Betty Crocker Gluten Free Cake Mixes.  I've used them for several of my desserts, like my Gluten Free Chocolate Toffee Trifle.  This recipe is courtesy of Betty Crocker, herself (she asked me if I thought this was a good dessert to do, and I totally encouraged her to put it out there).  These Gluten Free Pumpkin Streusel Cheesecake Bars are so yummy.  They are like a pumpkin cheesecake in a handy hand-held bar, with a nice added crunch of pecans in the crust and the topping.  Are you getting pumpkined out yet?  Is that possible?  I can't get enough pumpkin...good thing it really only comes out this time of the year, or I wouldn't stop baking.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

GLUTEN FREE PUMPKIN STREUSEL CHEESECAKE BARS
Recipe by: Betty Crocker
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 Tbsp. pumpkin pie spice
2 Tbsp. Whipping cream
2 eggs

Heat oven to 350 degrees F.  In medium bowl, stir together cake mix and pecans.  With pastry blender or fork, cut in butter until mixture is crumbly.  Reserve 1 cup mixture for topping.  In bottom of ungreased 13x9-inch pan, press remaining mixture.  Bake 10 minutes.  Let cool slightly.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add remaining ingredients; beat until well blended.  Pour over cooled crust.  Sprinkle with reserved topping.  Bake about 35 minutes or until center is set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Cut into bars.  Store in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

Gluten Free Pumpkin Chocolate Chip Cookies

Fall finally feels like it's in full swing now.  Ready for the next pumpkin dessert?  I hope so, because it's a good one.  I could have eaten an entire plate of these Gluten Free Pumpkin Chocolate Chip Cookies.  They are so moist inside, but not cakey.  The combo of the spices and chocolate were a perfect match for the pumpkin.  They are seriously so good!  They keep really well too, as the pumpkin keeps them moist.  It's hard to find a recipe for a pumpkin cookie that doesn't make a cakey cookie, because the pumpkin adds so much moisture.   I adapted this recipe from Yammies Noshery .  She says omitting the egg helps keeps this cookie more cookie-like, and it seems she is right!

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

I love to create my own recipes to share with you, but I really love to find great gluten free recipes (or those recipes I can adapt to be gluten free) and pass it along.  These Gluten Free Pumpkin Chocolate Chip Cookies are one of those great finds for the season.  I really hope you try them out, and I hope you share this blog with others who are looking for some good gluten free recipes. You can also share my blog through Facebook or Instagram.  Ok, you know what I'm going to say now...get to baking!

GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES
Recipe from: Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

1/2 cup (1 stick) softened butter
1 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1/2 tsp salt.
1 tsp. xanthan gum (if your mix doesn't have it)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 3/4 c. gluten free all purpose flour (I used a homemade blend )
1 cups chocolate chips

Combine the butter and sugars until mixed well (mixture will be thick).  Add the vanilla and pumpkin and mix until smooth.  Combine all the dry ingredients and add to the rest mixing just until combined.  Stir in the chocolate chips.  Bake rounded balls of dough on a ungreased cookie sheet at 350 degrees F. for about 12-17 minutes or just until they start to puff up a little.  I like to see the chocolate chips, so when they come out of the oven, I push a few extra chips into the top.  Cool slightly before removing from pan.

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography