James Carrier

YieldsMakes 24 bars
These spiced pumpkin-cream cheese bar cookies with a creamy, tangy swirl are perfect for Halloween or any autumn get-together.

How to Make It

Step 1
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.

Step 2
2

In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per bar.

Ingredients

 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

Directions

Step 1
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.

Step 2
2

In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per bar.

Swirled Pumpkin-Cream Cheese Bars