Pumpkin Bars with Cream Cheese are compelling fall treat! It will be your new most loved and the main fall dessert you need! When you attempt them, you're going to need to make again and again this fall.
Anyway, would you be able to envision a superior method to begin multi day than with some naturally blended espresso close by soggy and delectable pumpkin bars. Likewise, nothing will warm you up more and make you feel comfortable on a stormy fall evening, than fiery Pumpkin Bars with Cream Cheese and a cup of hot apple juice.
- Pumpkin Bars:
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 ¾ cups pumpkin puree
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- For Cream Cheese mixture:
- 16 oz. cream cheese-softened
- 1 ½ Tablespoons corn starch
- 1 /3 cup sugar
- 1 teaspoon vanilla
- 2 eggs- slightly beaten
Instructions
- Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
- To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
- In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
- Mix in dry ingredients and pour in prepared pan, then smooth the top.
- Mix softened cream cheese, sugar, corn starch and vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
- Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
- Cool completely before serving.
Read more our recipe Triple Chocolate Mousse Cake #desserts #easy
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