Mini Pumpkin Cheesecake Bars

• For the Filling:
• 16 ounces Tofutti or soy cream cheese
• 16 ounces Pumpkin puree
• 1 cup Organic brown sugar
• 1/2 teaspoon Vanilla extract
• 1 teaspoon Pumpkin spice
• 2 tablespoons Almond milk
• 1 tablespoon Arrowroot powder
• 36 pieces whole pecans for topping
• For the Crust:
• 1 cup Gluten Free Oats
• 1/2 cup Muscovado or Brown sugar
• 1/4 teaspoon Salt
• 1/3 cup Coconut oil
• 2 tablespoons Almond milk

1. Preheat oven to 350F. Grease a 9x9 inch brownie pan with olive oil spray and set aside.
2. For the crust: Place oats, muscovado (or brown sugar), flour, salt, oil and almond milk in a food processor or high powered blender. Blend until it forms a grainy paste (like wet sand). You may need to scrape down the sides a few times. Press crust mixture evenly into greased pan and bake at 350F for 15 minutes. Set aside to cool.
3. For the filling: Place Tofutti cream cheese, pumpkin, pumpkin spice, vanilla extract, and almond milk in a high powered blender and blend until smooth. Add powdered sugar 1/4 cup at a time until smooth. Add arrowroot powder and blend for a few more seconds. Scrap down the sides as needed during blending. Scoop pumpkin mixture onto crust and smooth the top with a spatula to even out. Bake at 350F for 40-42 minutes. Top will be golden.
4. Let cool for 30 minutes and refrigerate overnight. Cut bars into 36 squares after refrigerated. Top each square with one whole pecan.

filling, soy cream cheese, puree, brown sugar, vanilla, pumpkin spice, almond milk, arrowroot powder, pecans, crust, oats, muscovado, salt, coconut oil, almond milk

Taken from food52.com/recipes/62809-mini-pumpkin-cheesecake-bars (may not work)