Swirled Pumpkin-Cream Cheese Bars |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
2. 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.
3. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
4. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
5. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter.
6. Pull a knife tip through filling to swirl slightly into batter.
7. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
8. Let cool completely in pan, then cut into 24 bars.
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