Pumpkin Cream Cheese Bars
Source of Recipe
from stella at rc
Pumpkin Cream Cheese Bars
6 tablespoons butter , melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup solid pack canned pumpkin
1 3/4 cups all-purpose flour
1 teaspoons ground cinnamon
1/2 teaspoon ground
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1, 8 ounce package cream cheese, room temperature
Heat oven to 350 degrees F.
Butter and flour a 10 x 15 x 2 inch baking pan.
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 until well blended, scraping down sides of bowl as needed.
In another bowl, mix flour, cinnamon, , cloves, baking soda, and baking powder; stir or beat into butter
mixture until well blended. Spread evenly into 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 mixture in 24 evenly spaced 1 tablespoon portions over tip of batter.
Pull a knife tip through cream cheese drups to swirl SLightly into batter.
Bake until center of pumpkin batter (not cream cheese mixture) springs back when touched, about
30 minutes.
Let cool completely in pan, then cut into 24 bars.
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