2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter melted

1/2 cup cream cheese, softened

1/4 cup Fulton’s Granulated Maple Sugar

1 can (14oz) can pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp ground cloves

Maple Whipped Cream:

1/4 cup 35% whipping cream

1/4 cup Fulton's Maple syrup

Method

In bowl, combine cookie crumbs and cinnamon. Drizzle butter over top and stir to combine well. Press crumb mixture into bottom of 8 x 8 parchment paper lined baking pan. Bake in 350 F oven for about 10 minutes or until set. Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar unit fluffy. Beat in pumpkin, eggs and vanilla until combined. Add flour, cinnamon, nutmeg and cloves and beat on low until just combined. Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch. Let cool completely. Cover and refrigerate for up to 2 days.

Maple Whipped Cream: In a bowl, whop cream and maple syrup until slightly firm peaks form. Cut into bars and serve each with some of the whipped cream.