Tuesday, October 29, 2013

Pumpkin Cream Cheese Swirl Bars

Well Folks, I am back.  You might know me as,  Soap Mom's Kitchen.  I deleted my google account and lost my wonderful blogs, Soap Mom's Kitchen, Cookin Veggie, Sutherland Soaps, Sutherland Art and all those beloved recipes, pics and memories.   I have been collecting recipes, developing recipes and experimenting for years.  I haven't thrown in the towel yet, and I am determined to archive all those recipes again for family and friends.  This is for all my friends and family who are frantic that all is lost.  This is for you.

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!

Cake Components:
Recipe source-potluck

Wet ingredients
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

Dry ingredients
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
pinch salt

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.

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