1 package (8 oz.) cream cheese, at room temperature
How to Make It
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.
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 24 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 24 bars.
These are really good as bars, but also make a wonderful cake, if you double the recipe and put it in a 9"x13" pan. It is very moist and just delicious. I topped it with coarse sugar sprinkled on, and that gave it a nice contrasting crunchiness. A wonderful recipe.
Everyone at work loved these. I like them because they are easy and quick to make- and still taste great. Not excessive calories either- I lightened it up using Truvia instead of sugar and lowe fat cream cheese.
Made these bars today and thought that they were outstanding .... they reminded me of gingerbread or a spice cake ... definitely a cake texture. Susbstituted neufchatel and it worked just fine. Will make again.
I agree with lynn Webster. Reviews should NOT be allowed for recipes that don't turn out well because instructions weren't followed. These are great & will make again. (Also, don't review any receipe you haven't tried just because it doesn't sound good or you just might try. Any of those reviews should be tossed. So many good things here, not fair to change unless it can become even better.
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