Ingredients for Pumpkin Bars With Cream Cheese Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- Not used in this recipe
- Not used in this recipe
- 1 teaspoon ground cinnamon (divided)
- 3/4 cup unsalted butter (divided)
- 1 (15 ounce) can pumpkin puree
- 1/2 cup milk
- 2 teaspoons vanilla extract (divided)
- 1 large egg
- 3/4 cup granulated sugar and 2 cups powdered sugar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 ounces softened cream cheese
- 1 tablespoon orange marmalade
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How to Make Pumpkin Bars With Cream Cheese Topping
- Preheat oven to 350°F (175°C).
- In a food processor or large bowl, combine 1 ½ cups all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of a lightly greased 9x9 inch baking pan.
- Bake for 20 minutes.
- Meanwhile, in a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, ½ cup milk, 1 teaspoon vanilla extract, 1 large egg, ¾ cup granulated sugar, ½ teaspoon ground allspice, and ½ teaspoon ground cinnamon.
- Reduce oven temperature to 325°F (165°C).
- Pour the pumpkin mixture evenly over the baked crust.
- Bake for an additional 25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- For the cream cheese frosting: Beat together 4 ounces cream cheese (softened), ¼ cup (½ stick) unsalted butter (softened), 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange marmalade until light and fluffy.
- Spread the frosting evenly over the cooled pumpkin bars.
- Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
17g
Carbs
4g
