Pumpkin Cream Cheese Bars
|Keywords:||bars, pumpkin, Fall|
|8 oz||cream cheese, softened|
|BATTER FOR BARS|
|1 c||canned solid pack pumpkin (i use freshly baked pumpkin, well drained and squeezed free of moisture)|
|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 c||chopped pecan pieces|
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DirectionsPreheat oven to 375°Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.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.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.Sprinkle with the chopped pecans.
Bake 25 - 28 minutes, or until a cake tester comes out clean.Cool the entire pan of bars, then cut into squares.
Makes 18 squares.