Super moist and delicious! Love these bars. They seem more like a snack cake than a bar, but who cares they are filled with pumpkin-fall goodness. Enjoy!
6 Tablespoons room temperature unsalted butter
1 cup sugar
1/2 cup brown sugar
2 large room temperature eggs
1 (15ounce) can pumpkin puree
1/4 cup milk, room temperature
2 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
Yummy Cream Cheese Filling:
8 ounces room temperature cream cheese
1/2 cup sugar
seeds from one vanilla pod if you have
or 1 tsp. vanilla extract
1 large room temperature egg
Preheat your oven to 350 degree temperature.
I spray a an aluminum disposable pan with non-stick spray 10 x12 pan, but you can use a 9 x13 pan. In a stand mixer, cream butter with sugar until creamy a few minutes. Add eggs and continue to beat. Add pumpkin puree and milk and beat until everything is well mixed.
In a bowl mix all dry ingredients with a whisk. Add slowly into wet ingredients and beat with mixer until mixture is completely incorporated. Remove pumpkin batter into another bowl, I have one mixer, so I need that bowl to beat cream cheese filling. Add cream cheese ingredients into bowl and beat until smooth.
Add 2/3 of your batter to prepared pan. Smooth pumpkin batter. Spread cream cheese filling over pumpkin batter and smooth that as well. Add the remaining pumpkin batter to pan in dollops. Use a knife or spoon to create swirls. Bake for 45-50 minutes. I would do the toothpick test after 35 minutes. Everyone's oven cooks differently.