Swirled Pumpkin Cream Cheese Bars
Ingredients
- 6 tablespoons butter, melted and slightly cooled
- 1 3/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1 package, 8 oz. cream cheese, at room temperature
Instructions
- In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin, and 1/3 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.*
- In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
- Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g