Categories: Cookie bars
Ingredients
- 1/2 cup butter
- 3 oz. cream cheese
- 1/2 cup pureed pumpkin
- 4 Tbsp. sweetener of choice
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin spice
- 1/8 tsp. salt
- Chopped pecans
Directions
- Melt butter over medium heat, stirring often. Add pureed pumpkin. Keep whisking and add cream cheese, sweetener and spices.
-
Whisk until smooth, and then add vanilla.
- Mix completely and remove from heat. Line a 9×9 pan with wax paper and pour fudge mixture in pan.
- Sprinkle with pecans, if desired. Put in freezer for 24 hours. Then remove from pan and slice into squares. Store in container with lid in freezer.