Well, the camera hasn't surfaced, so there are no pics to post of the pumpkin bars. But I do have the recipe. This was one I found online somewhere years ago. I changed a few things (of course), and they are a tasty fall treat. I even discovered that they are yummy for breakfast! In fact, next time I make them I might just make them in the morning so that my family can wake up to the delicious smell of fall. These are more of a cake-y type bar than a dense bar, which makes them a perfect coffe-cake style breakfast. But they also made a great lunchtime dessert for our movers! Ahhhh.... the versatile pumpkin bar.
Pumpkin Cream Cheese Bars
6 tablespoons butter, softened
1 3/4 c. sugar, divided
3 large eggs, divided
1 c. canned pumpkin
1/4 c. water
1 3/4 c. all- purpose flour
1 1/2 t. cinnamon
1/4 t. ginger
1/4 t. allspice
1/2 t. nutmeg
1 t. baking soda
1/2 t baking powder
8 oz. cream cheese, softened
1 t. vanilla
Preheat oven to 350. Grease and flour a 9x13 cake pan. Beat butter and 1 1/2 cups sugar until smooth. Beat in 2 of the eggs, pumpkin, and water until well blended. Add flour, spices, baking soda, and baking powder and mix until well blended. Spread batter into prepared pan.
In a small bowl, beat cream cheese, remaining egg, remaining 1/4 cup sugar, and vanilla until smooth. Drop mixture by tablespoon portions over batter. Pull a knife tip through filling to slightly swirl into batter.
Bake at 350 for 25-30 minutes. Let cool in pan; then cut into squares. ENJOY!
Gavin and I whipped these up this week, we all love them, although mine turned out more like cake then bars and I had no ginger :( It was all good, thanks for the recipe and inspiration. I'm enjoying your blog
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