Pumpkin Cream Cheese Swirl Bars

Technically, I think these bars are supposed to be a dessert.

But if we’re being honest, I think they taste like pumpkin bread and so I ate them for breakfast.

Also, lunch and dinner, but that’s pretty much a given.  Hello, these are made with pumpkin; and since pumpkin is a fruit, it’s pretty much mandatory that you eat one for all three meals.  🙂

 

I’m not ashamed to rationalize in just about any way I have to in order to eat as many pumpkin baked goods as I want.  Pumpkin is probably my very favorite thing about fall.

Every time I come home from the grocery store, I have another half-dozen cans of pumpkin.  And the Tall Boy just looks at me and says, “Didn’t you just buy pumpkin?”

The answer is yes. Yes, I did.

And I’m unapologetic about it, because I seem to use it in just about everything this time of year. Also, a few years ago, there was an actual pumpkin shortage and so I’ve been stockpiling ever since.

I’m not taking any chances.

Pumpkin Cream Cheese Swirl Bars
 
Ingredients
  • 2 cups all purpose flour
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs, lightly beaten
  • 1 15-ounce can pumpkin
  • 1 cup vegetable oil
For the cream cheese layer:
  • 4 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • ½ cup mini chocolate chips
Method
  1. Preheat oven to 350.
  2. In a large bowl, stir together dry ingredients. Add eggs, pumpkin, and oil; stir until combined. Spread batter into an ungreased 15x10 pan.
  3. Cream together cream cheese and sugar with an electric mixer. Beat in egg and milk. Drizzle over pumpkin layer, using a knife to gently marble the mixtures. Sprinkle chocolate chips on top.
  4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in wire rack for two hours.
  5. Store bars in the refrigerator for up to 3 days.
Notes
barely adapted from Better Homes and Gardens Fall Baking, 2012

If you like pumpkin as much as I do, be sure to check out my other pumpkin posts:

Pumpkin Chocolate Chip Cookies

Pumpkin Spice Creamer

Pumpkin Latte Coffee Cake

Have a great Tuesday!

 

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

11 Comments

  1. Hayley @ The Domestic Rebel

    As long as you keep making delicious treats like these bars, I fully endorse stockpiling the pumpkin! Holy yum.
    Hayley @ The Domestic Rebel recently posted..Twix BitesMy Profile

    Reply
  2. Back For Seconds

    I am the same way. It may be dessert, but we all know I’m gonna eat it for breakfast, lunch, and dinner. And obviously dessert….because it IS dessert. Duh.
    Looks so moist and yummy!
    Back For Seconds recently posted..Peanut Butter Pumpkin Pretzel CookiesMy Profile

    Reply
    • Ashley

      The pictures of the other pumpkin posts? Ugh, I did it by hand…not sure if it’s worth it or not!?!?

      Reply
  3. sally @ sallys baking addiction

    LOVING the little recipe round up at the bottom girl! I love doing that – it brings older recipes back to life. 🙂 And these swirly little pumpkin bars – I’m in heaven! I love cream cheese with my pumpkin! Or pumpkin with my cream cheese. And bars are SO much easier to bake than cookies, cakes, and cupcakes. They save my life!
    sally @ sallys baking addiction recently posted..death by chocolate peanut butter chip cookies.My Profile

    Reply

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