Cream Cheese Pumpkin Bars

Cream Cheese Pumpkin Bars might be a good recipe to expand your hor d'oeuvre recipe box. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 186 calories, 3g of protein, and 11g of fat per serving. This recipe serves 24. 32454 people were impressed by this recipe. A mixture of flour, ground cinnamon, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a not so spectacular spoonacular score of 32%. Similar recipes are Pumpkin Cream Cheese Bars, Pumpkin Cream Cheese Bars, and Pumpkin Cream Cheese Bars.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Preheat oven to 350. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars. Yield: 2 dozen. Originally published as Pumpkin Cream Cheese Bars in Taste of HomeSeptember/October 2013 Nutritional Facts 1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Preheat oven to 35

2. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.

3. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan.

4. Bake 15 minutes.

5. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla.

6. Add eggs; beat on low speed just until blended.

7. Pour over warm crust; sprinkle with reserved crumb mixture.

8. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack.

9. Serve or refrigerate, covered, within 2 hours.

10. Cut into bars.

Nutrition Information:

covered percent of daily need

 

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