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James Carrier Photo by: James Carrier

Swirled Pumpkin-Cream Cheese Bars

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

Sunset NOVEMBER 2003

  • Yield: Makes 24 bars

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.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 38%
  • Protein: 2.6g
  • Fat: 7g
  • Saturated fat: 4.2g
  • Carbohydrate: 23g
  • Fiber: 0.4g
  • Sodium: 130mg
  • Cholesterol: 45mg
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Swirled Pumpkin-Cream Cheese Bars recipe

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