Pumpkin Cream Cheese Bars

Recipe Rating:
 23 Ratings
Serves: 18
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

FILLING
8 oz cream cheese, softened
1/4 c sugar
1 egg
BATTER FOR BARS
1 c solid pack pumpkin in a can
1 c sugar
1 egg
1/3 c vegetable oil
1 c all-purpose flour
1 tsp pumpkin pie spice [see note in comments]
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c chopped pecan pieces

The Cook

Terrie Hoelscher Recipe
x3
Well Seasoned
Harper's Ferry, WV
Blessed1
Member Since Sep 2010
Terrie's notes for this recipe:
Woo-hoooo! This is my 100th recipe posted! :o)
These pumpkin cream cheese bars are just right for this Fall season. They are moist, lightly spiced, and have just the right amount of sweetness. No need for frosting ... just cool, cut and serve!

Semi-sweet chocolate chips are optional.

If you don't have pumpkin pie spice, mix together 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/4 tsp. ground ginger...voilá!
Make it Your Way...

Personalize This
Kitchen Crew
What a perfect treat on a perfect fall afternoon!  This will be a great pumpkin dessert for your Thanksgiving meal.

Directions

1
Preheat oven to 375°
2
Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.
3
For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.
4
For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well.
Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.
5
Pour batter into prepared baking dish, and spread to cover bottom of pan.
Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish.
6
Sprinkle with the chopped pecans.
Bake 25 - 28 minutes, or until a cake tester comes out clean.
7
Cool the entire pan of bars, then cut into squares.
Makes 18 squares.
Comments

1-5 of 179 comments

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user Terrie Hoelscher Blessed1 - Oct 11, 2011
I tried this recipe and say it's Family Tested & Approved!
user Stormy Stewart karlyn255 - Oct 11, 2011
WOO HOOO! I have 655 recipes posted quick play catchup
user Terrie Hoelscher Blessed1 - Oct 11, 2011
655?! Wow, Stormy ... what else do you get done in the daytime? haha! There are not enough hours in my day to post that many recipes. LOL!
user Stephanie Dodd skeen - Oct 12, 2011
Yum Terrie; sounds delish!!!
user Terrie Hoelscher Blessed1 - Oct 12, 2011
Thanks, Steph! It's the season for it! :o)

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