Recipe of the Week (Swirled Pumpkin Bars)

This recipe is soooo yummy!!!! We took these to the Halloween parade with us as a snack. Very festive for the holidays.

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• 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
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• 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.
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Note:

You can chill them airtight for up to 3 days.




• 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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