Fig Pomegranate and Pumpkin Squares

These Fig Pomegranate and Pumpkin Squares are a great holiday treat that will please any guest. 3 great holiday flavors coming together in one cookie!

for the dough:

1/2 c pumpkin

1/2 c About Time pumpkin spice whey protein isolate

1/4 c almond meal

1/4 c quick oats

1/4 unsweetened almond milk

1 T vanilla extract

1  tsp cinnamon

1 t nutmeg

1 t pumpkin pie spice

1 tsp baking soda

1 dash cloves

2 packets Stevia

Preheat oven to 390 degrees. Mix dry ingredients together in a bowl. Mix wet ingredients in another bowl. add dry to wet and blend together. pour into a 11 x 7 x 1 1/2 brownie pan that is sprayed with non stick spray. Bake for 10 minutes. remove from pan and cool on a wire rack. Once cooled, cut cake in half lengthwise so you have 2 whole pieces. Set aside

Filling:

Fig spread- I bought this at Trader Joes.*You can puree dried dates and add a little water to them to thin them out to a spreadable paste

fresh pomegranates

cream cheese mixture:

1 block cream cheese softened (or marscapone cheese)

4 stevia packets

1/2 t  cinnamon- blend these 3 items together in a mixing bowl.

TIP- you may not use all the cream cheese mixture- depends how thick you want that layer

Place the both cake layers cut side up. On the bottom layer, spread on the cream cheese layer (if you are using it) then top with fresh pomegranates. On the top layer of the cake, spread the fig spread. place top layer on top of bottom and gently press down. Cut into square size of choice, let sit to merry flavors for 20-30 minutes, enjoy

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