Time passes fast and it is almost the end of autumn. Most of the trees have completely lost all the leaves and the weather forecast predicts that it might snow a little this week. It should not be a surprise since it is almost the time of Thanksgiving here in USA.
Since it is the season of the fall and pumpkin is the main theme for the fall, I decided to make some desserts with pumpkin. The base of this pumpkin streusel cheesecake bars can be made with gingersnap cookie and oatmeal cookie mix. However, I decided to make it completely gluten free by using rice flour, tapioca flour, and corn meal mixed with chopped pecans, brown sugar and butter. The cheesecake filling has pumpkin puree, cream cheese, pumpkin pie spice, eggs, rice flour, and skim milk. I reserved part of the base to use as the toppings. It turns out great! The crunchy toppings and smooth cream cheese plus the graham crackers kind of the base make this to be one nice autumn dessert!