Pumpkin Cream Cheese Squares

by Kathy Bolger

Prep time: 0:25 Overall time: 1:00

Servings: 24 servings

INGREDIENTS

2 1/4c flour
2t ground cinnamon
1t baking soda
1/2t salt
2 eggs
1c granulated sugar
1 1/4c Libby's Solid Pack Pumpkin
1/4c vegetable oil
1/2t vanilla extract

FILLING
8oz cream cheese, softened
1 egg
1T sugar
Combine all ingredients in a small bowl.

TOPPING
3/4c coconut flakes
1/2c nuts, chopped
1/4c sugar
1/2t ground cinnamon
Combine all ingredients in a samll bowl.

INSTRUCTIONS

Combine flour, cinnamon, baking soda and salt in a large bowl. Combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well. Add liquid ingredients to to flour mixture; stir just until moistened.
Spread batter into greased 13x9-inch pan. Combine all filling ingredients in a small bowl. Top flour mixture with heaping teaspoons of filling. Swirl with knife to marbelize. Combine all topping ingredients in a small bowl. Sprinkle batter with topping. Bake at 350°F for 30-35 minutes. Insert wooden pick into the middle to test for doneness. Cool before serving.

CHEF COMMENTS

I will often omit the topping for this dessert. My family is not a big fan of nuts nor coconut flakes.<br />
A former co-worker loves cream cheese and I would double the filling for this recipe just for her.

Tagged: bars, desserts, pumpkinbars add tags

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