Pumpkin Cream Cheese Swirl Bars
Ingredients
The pumpkin bars
-
1
cup
unsalted butter, softened to room temperature
-
1
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
cup
pumpkin puree
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
2½
teaspoons
pumpkin pie spice
-
¾
teaspoon
salt
The cream cheese swirl
-
8
ounces
full-fat brick cream cheese, softened to room temperature
-
¼
cup
granulated sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
¼
cup
pepitas tossed in a sprinkle of ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9×13-inch baking pan.
- In a large bowl, beat the butter until smooth, then add brown sugar and beat until fluffy.
- Mix in the egg and vanilla, then add pumpkin and combine.
- In another bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt, then mix into the wet ingredients until just combined.
- Spread 2/3 of the batter in the prepared pan.
- In a separate bowl, beat the cream cheese until smooth, then add sugar, egg, and vanilla and mix until combined.
- Drop spoonfuls of the cream cheese mixture onto the pumpkin batter, then add the remaining pumpkin batter on top.
- Gently swirl the two mixtures together and sprinkle with cinnamon-pepitas.
- Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely at room temperature, then refrigerate for 2 hours before cutting into squares.
Nutrition Facts (estimated)
Servings
24 bars
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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