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Gluten free pumpkin bars with chai-cream cheese filling and sweet, sweet streusal.

Pumpkin Streusel Bars

Yield: 9 large + in-charge bars




  • 3.75 oz white sugar
  • 3.75 oz brown sugar
  • 2.50 oz RylieCakes Cake Mix
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp salt
  • 3 oz butter, room temp

PieCake Batter

  • 5 oz Cake Mix
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 10 oz pumpkin puree
  • 1 large egg
  • 3.75 oz brown sugar
  • 3 oz buttermilk
  • 1 tsp vanilla bean paste


  • 8 oz cream cheese
  • 2 oz chai tea powder
  • 1 tsp vanilla extract


Preheat oven to 350°F.  Coat an 8-inch square cake pan with cooking spray and line with parchment.

  1. In a medium bowl, combine all streusel ingredients. Be sure to mix thoroughly so that the butter is evenly spread out. Place in refrigerator until ready to use.
  2. Whisk together Cake Mix, salt, baking powder, cinnamon, ginger, and nutmeg in a small bowl. Set aside.
  3. In a stand mixer fitted with paddle attachment, beat together pumpkin puree, egg, brown sugar, buttermilk, and vanilla bean paste until well combined; about 2 minutes on medium speed.
  4. Add dry ingredients to mixer and beat on low until thoroughly combined. Pour mixture into prepared pan. Set aside.
  5. In a medium bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together all filling ingredients until light and almost fluffy.
  6. Spread filling over pie batter. I found the easiest way to do this was by piping the filling on top using a piping bag and large round tip. I then used an offset spatula to smooth the filling evenly over the batter. You could also simply drop spoonfuls of the filling over the batter and then smooth it out with an offset spatula or the back of a spoon.
  7. Sprinkle cold streusel evenly over the cream cheese filling.
  8. Bake for 45 minutes rotating pan halfway through. The streusel on top should be golden brown and slightly bubbly around the edges. The center should wobble as a whole rather than wiggle throughout.
  9. Let bars cool slightly before serving warm. Store bars in an airtight container in the refrigerator. I think the bars taste best when warm so I would recommend heating them up in the microwave before serving! However, my mother-in-law loved them cold!!! To each their own, just make sure you enjoy with a hot cup of joe or perhaps an adult beverage 🙂 Happy Baking!