Thursday, November 4, 2010

Pumpkin Cream Cheese Bars

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Jamie from My Baking Addiction described these as tasting like her nana’s pumpkin roll and while I’ve never tried her nana’s pumpkin roll they didn’t taste like any of the pumpkin rolls I’ve eatened.  They were however still  very good.  Good enough, in fact, for my pumpkin disliking son, Jalen to gobble up two and tell me pumpkin’s not so bad.  :)

Pumpkin Cream Cheese Bars

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Bar

6 tablespoons melted unsalted butter

1/4 teaspoon salt (omit if using salted butter)

1 1/2 cups granulated sugar (288 grams)

2 large eggs

1 cup canned pumpkin (240 grams)

1/3 cup water

1 3/4 cups all-purpose flour (220 grams)

1 tablespoon of pumpkin pie spice*

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

Cream Cheese Layer

8 oz cream cheese, softened
1/4 cup granulated sugar (48 grams)
1/2 teaspoon vanilla
1 large egg

*Pumpkin Pie Spice mix, makes 1 tablespoon

1  1/2 teaspoon ground cinnamon

3/4 teaspoons ground ginger

3/8 teaspoon ground nutmeg

3/8 teaspoon ground allspice

Preparation

1. Preheat oven to 350°. Line a 9 x 13 inch baking pan with non-stick foil or parchment paper and spray with non-stick cooking spray.
2. 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, 1 teaspoon of vanilla and 1/3 cup water until well blended, scraping down sides of bowl as needed.
3. In another bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt; add the dry ingredients into the butter mixture until and combine until well blended. Spread batter evenly into the prepared pan
4. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and  ½ teaspoon of vanilla until smooth.
5. Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Pull a knife tip through filling to swirl slightly into batter.
6. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

Printable Recipe

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~ Notes ~

~ I did not swirl my cream cheese filling directly into the batter.  Here’s how I did things.  I put 2/3 of the pumpkin batter into my pan and spread  the filling over it.  With the balance of the batter I dolloped it over the  cream cheese layer in small amounts and smoothed out as best I could.  After smoothing it out I then dragged a chop stick through the batters to get a swirled effect.

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