Pumpkin Cream Cheese Bars
|8 oz||cream cheese, softened|
|BATTER FOR BARS|
|1 c||solid pack pumpkin in a can|
|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|
Try Diamond of California Nuts
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!
What a perfect treat on a perfect fall afternoon! This will be a great pumpkin dessert for your Thanksgiving meal.
Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.
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.
Bake 25 - 28 minutes, or until a cake tester comes out clean.
Makes 18 squares.