Cinny on the Scale: 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.

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

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:

You can chill them airtight for up to 3 days.

Cinny on the Scale