Sunday, November 6, 2011

Pumpkin Cream Cheese Bars

I love this time of year - the weather, the baking, the holidays. This is when baking is appreciated as everyone wants to know what you are making for Thanksgiving or giving away for Christmas. I also don't think people really diet during this time either, which is good for me.

I am starting the month of November with these delicious pumpkin cream cheese bars. These bars are a cross between a pumpkin muffin and pumpkin bread. Soft delicious cake with a cream cheese swirl, how can these not be great? They could be easily eaten for a snack or for breakfast or for both. My vote is all day personally as I have had a few since baking these

Pumpkin Cream Cheese Bars
Recipe taken from Let's Dish

6 Tablespoons melted unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 can pumpkin  - 15 oz
1/4 cup water

2 cups AP flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and line a 9x13 pan with aluminum foil and spray with non stick cooking spray.
Whisk together all of the dry ingredients in a separate bowl and set aside. Using a stand mixer, beat the butter and sugar until incorporated and smooth. Add the eggs, pumpkin and water. Slowly add the dry ingredients, scraping down the sides of the bowl to make sure all of the ingredients are mixed well. Spread about 2/3 of the mixture into the pan.

Cream Cheese Swirl:
8 ounces cream cheese
1/4 cup sugar 
1/2 teaspoon pure vanilla
1 large egg

Using a stand mixer, cream the cream cheese and sugar together. Add the vanilla and egg, mixing until smooth. Scoop out the cream cheese mixture on top of the pumpkin mixture. I smoothed the cream cheese layer out a little bit before adding the remaining pumpkin mixture on top of the cream cheese layer. Then use a knife or spatula to swirl the mixture together. Bake for 30 minutes or until middle is set. Enjoy!

Be on the lookout for more pumpkin recipes this month...

1 comment:

  1. I enjoyed your sharing!!! Don’t mind I heisted your ingredients. Can’t wait to try it out. Soon would let you know how it goes.


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