Swirled Pumpkin-Cream Cheese Bars

James Carrier
These spiced pumpkin-cream cheese bar cookies with a creamy, tangy swirl are perfect for Halloween or any autumn get-together.

Yield:

Makes 24 bars

Recipe from

Nutritional Information

Calories 164
Caloriesfromfat 38 %
Protein 2.6 g
Fat 7 g
Satfat 4.2 g
Carbohydrate 23 g
Fiber 0.4 g
Sodium 130 mg
Cholesterol 45 mg

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

Preparation

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.

Note: Nutritional analysis is per bar.

Note:

You can chill them airtight for up to 3 days.

November 2003