Swirled Pumpkin Cream Cheese Bars
  • 6 tablespoons butter, melted and slightly cooled
  • 1¾ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 1¾ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • 1 package (8 oz.) cream cheese, at room temperature
  1. In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth.
  2. Beat in 2 eggs, pumpkin, and ⅓ cup water, and vanilla 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. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.*
  3. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining ¼ cup sugar until smooth.
  4. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
  5. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into bars.
Recipe by The Baker Chick at https://www.thebakerchick.com/swirled-pumpkin-cream-cheese-bars/