SWIRLED PUMPKIN-CREAM CHEESE BARS

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Swirled Pumpkin-Cream Cheese Bars image

From Sunset Magazine. Most pumpkin bars are topped with a cream cheese frosting. These swirl it right into the bar! ETA: I'm still on the hunt for a pumpkin pie like bar. These are more cake like, but very yummy!

Provided by dicentra

Categories     Bar Cookie

Time 45m

Yield 24 bars

Number Of Ingredients 10

6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, at room temperature

Steps:

  • In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
  • Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended.
  • Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
  • In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
  • Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter.
  • Pull a knife tip through filling to swirl slightly into batter.
  • Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
  • Let cool completely in pan, then cut into 24 bars.

Nutrition Facts : Calories 161.4, Fat 6.9, SaturatedFat 4.1, Cholesterol 44.5, Sodium 142, Carbohydrate 22.8, Fiber 0.6, Sugar 15, Protein 2.6

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