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    Swirled Pumpkin-Cream Cheese Bars


    Source of Recipe


    Sunset, NOVEMBER 2003


    Recipe Introduction


    These spiced pumpkin bar cookies with a creamy, tangy swirl are perfect for Halloween or any autumn get-together. You can chill them airtight for up to 3 days.



    List of Ingredients


    • 6 tablespoons butter, melted and cooled
    • 1 3/4 cups sugar
    • 3 large eggs
    • 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


    1. 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, 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.
    2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
    3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
    4. 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 24 bars.


    Final Comments


    Yield: Makes 24 bars
 

 

 

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