Spiced pumpkin puree, warm cinnamon, ginger, nutmeg, and cloves come together in a soft, moist bar that bakes up in one big pan and slices into 16 easy squares. The batter comes together with applesauce and a flax-gel binder, giving these bars a tender, dense crumb without any butter in the mix itself. Once cooled, a fluffy cream cheese frosting gets swirled over the top, and a dusting of extra cinnamon finishes it off for a bakery-style look. These are the kind of treat you can pull together for a fall gathering or lunchbox without a second thought, and they hold their shape beautifully once sliced. It's a solid pick for a gluten free dessert table, delivering all that cozy, spiced pumpkin flavor in a handheld, shareable form.
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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