Instructions

1. 1. First make the swirl topping: Using an electric hand mixer, blend together all of the Cream Cheese Swirl topping ingredients, except for the egg white, until smooth and creamy. Then, mix in the egg white, until well combined. Set aside. (*If you're dairy-free, skip this step.)

   2. Next make the batter: Preheat oven to 350 degrees. Lightly oil an 9x9-inch baking dish (I use coconut oil).

   3. In a small bowl, combine the almond flour, baking soda, salt and pumpkin spice. Set aside.

   4. Using an electric hand mixer, blend (on low speed) pumpkin, maple syrup, eggs and vanilla for 1- 2 minutes, until well combined.

   5. Slowly add the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.

   6. Reserve 1/2 cup of the batter (no need to do this if you're following the DF option). Then pour the rest of the batter into prepared baking dish, using a rubber spatula to help. (Be sure to even-out the top of the batter.)

   7. Use a rubber spatula to add the cream cheese swirl topping to the top of the pumpkin batter. Be sure to evenly distribute it across the top without completely covering the pumpkin batter. (*If DF, skip this step.)

   8. Then drop small spoonful of the 1/2 cup of remaining pumpkin batter over some of the cream cheese swirl topping.

   9. Next, use your index finger to swirl the cream cheese mixture and pumpkin batter together to create a pretty swirl pattern across the top, as shown in photo above. (Don't swirl too much or the two will blend together instead of swirling separately.)

   10. Bake for approximately 28-30 minutes, until a toothpick insert in center comes out clean. Allow to cool for at least 10-15 minutes, before cutting into bars. Yum!