Pella Chronicle

November 22, 2013

Pumpkin Cream Cheese Bars


The Chronicle

Pella —

FILLING
8 oz cream cheese, softened
1/4 c sugar
1 egg
BATTER FOR BARS
1 c solid pack pumpkin in a can
1 c sugar
1 egg
1/3 c vegetable oil
1 c all-purpose flour
1 tsp pumpkin pie spice [see note in comments]
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c chopped pecan pieces
Preheat oven to 375°

Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.

For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.

For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well.

Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.

Pour batter into prepared baking dish, and spread to cover bottom of pan.

Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish.

Sprinkle with the chopped pecans.

Bake 25 - 28 minutes, or until a cake tester comes out clean.

Cool the entire pan of bars, then cut into squares.

Makes 18 squares.