Spicy Pumpkin Bars
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Butter260 g
Cream Cheese3 cup
Sugar2 large
Egg1 tbsp
Vanilla3 tbsps
Flour430 g
Pumpkin Puree (canned)1 cup
Granulated Sugar1 tsp
Cinnamon1 tsp
Salt1 tsp
Nutmeg1 tsp
Clove1 tsp
Ginger1 tsp
White Pepper1 cup
Milk1 cup
Heavy CreamDirections:
1
Preheat oven to 350 degrees F
2
In the bowl of a standing mixer fitted with a whip attachment, cream the butter
3
Then add the cream cheese and continue mixing
4
Add the sugar and beat until fluffy
5
Beat in the eggs, vanilla, and flour
6
Set aside
7
To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended
8
Add the sugars and mix
9
Add the remaining ingredients and mix until blended
10
Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan
11
The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled
12
Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes
13
It should be 3/4 to 1-inch thick
14
Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes
15
Cool completely in the pan to room temperature, then refrigerate
16
Cut into bars
17
Serve cold