Pumpkin Cream Cheese Bars
This recipe called to me from one of the stacks of magazines I snagged from my mother-in-law’s garage.From Taste of Home Magazine
Ingredients
- 1½ cups all-purpose flour
- ¾ cup sugar, divided
- ½ cup packed brown sugar
- ¾ cup cold butter, cubed
- 1 cup old-fashioned oats
- ½ cup chopped pecans
- 1 8-ounce package cream cheese, softened
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 15-ounce can solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
Instructions
- Preheat oven to 350. Grease a 13x9 baking pan.
- Mix together flour, ¼ cup sugar and brown sugar in a small bowl. Cut in butter until crumbly. Stir in oats and pecans. Reserve one cup for topping.
- Press the remaining crumb mixture into the bottom of the baking pan and bake for 15 minutes.
- While the crust bakes, beat cream cheese, spices and remaining sugar in a small bowl until smooth. Add eggs and beat on low speed until just blended. Pour filling over warm crust and sprinkle with the reserved crumb mixture.
- Bake the bars for 20-25 minutes, or until a knife inserted near the center comes out clean and the filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours of baking.
Notes
What I'd Do Different Next Time
From a process point, I'd definitely use a medium bowl for small and a large bowl for medium. I'd also make time and a half the amount of crumb mixture so I'd have more for the topping than just a cup.
