Tuesday, October 4, 2011

Pumpkin Bars with Cream Cheese Filling

So, a few weeks ago I dropped my camera on the kitchen floor.
Every time I used it and set it on the kitchen counter
I had a small fear that it would get knocked off.
Then it did.


The lens hit the floor and broke.
Now, it could've been much worse;
the camera itself still works just fine.
But I'm left with only a zoom lens
which doesn't come in so handy 
when photographing food in my dark kitchen.

All of this is to explain why my food pictures
will now be of the blurry iphone variety
until the birthday fairy or Santa Clause
decide to get me a new lens.

Moving on....

This Friday it thundered and rained here in L.A.
making it feel very Fall-ish.
And I got inspired to make something with pumpkin.
Because nothing says Fall better than pumpkin.

I dug up this recipe for pumpkin bread
but decided to turn it into bars instead,
just because I'm crazy like that.
They're actually kind of a cake/bar hybrid,
and completely delicious.
We brought them to a BBQ this weekend 
and there wasn't a crumb left.
So I guess they were a hit!

Pumpkin Bars with Cream Cheese Filling
(adapted from Nancy Creative)

1 8oz package cream cheese, softened
1/2 cup sugar
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract

1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup canola oil
2 large eggs
1 1/2 cups sugar

1 cup powdered sugar
2 to 2 1/2 Tablespoons half and half
1/2 teaspoon cinnamon

Preheat oven to 325.
Grease a 9x13 pan.
In a medium bowl, mix ingredients for filling until smooth and creamy.
Set aside

In another bowl, whisk together the flour, baking soda, salt, and spices.
In yet another bowl, mix the pumpkin, oil, eggs, and sugar.  Beat well.
Then add in the flour mixture.  Stir until just combined.

Spread half of the batter into the bottom of the pan.
Spread the cream cheese mixture on top.
Spoon the remaining batter on top of the filling.
It's okay if it doesn't completely cover the filling, or if it kinda mixes together.
Drag a knife back and forth through the top two layers to make a pretty marbled design.
Bake for about 35 minutes, until a toothpick stuck in the middle comes out clean.
Cool completely on a wire rack.

To make the glaze, stir together the powdered sugar and milk until smooth.
Add the cinnamon and stir again.
Spread a thin layer over the cake.  
Allow to sit for an hour or so until glaze hardens.  
Cut into bars and enjoy!

To continue with the fall baking theme
I'd love to try this Pumpkin Bundt Cake
or this Apple Tart

Do you have any favorite fall baking recipes?


  1. Two of my favorite things: pumpkin and cheesecake. I'm in heaven!

  2. these look sooooo delicious.
    it rained in colorado today. it was so nice. it never rains here. happy fall.