Canada (en)
Germany (de)
Austria (at)
France (fr)
Pumpkin Cream Cheese Squares
Marbled with a cream cheese filling, these moist squares are lightly spiced with just the right amount of sweetness. There's no need for frosting... just cut and serve.
Ingredients
- Filling
- Oil for greasing
- ½ package (8 ounces/250 g) cream cheese, softened
- ¼ cup (60 mL) sugar
- 1 egg
- Batter
- 1 cup (250 mL) canned solid-pack pumpkin
- 1 cup (250 mL) sugar
- 1 egg
- ⅓ cup (75 mL) vegetable oil
- 1 cup(250 mL) all-purpose flour
- 1 tsp (5 mL) cinnamon plus spice blend or pumpkin pie spice
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- optional:½ cup (125 mL) semi-sweet chocolate morsels
Directions
- Preheat the oven to 375°F (190°C). Spray or brush Fully Glazed Stone Rectangular Baker with oil. BEAT the cream cheese and the sugar in the Deluxe Stand Mixer for 2 minutes. Add the egg and MIX for 2 more minutes. Transfer the filling to a small bowl and set aside.
- Put the pumpkin, sugar, egg and oil into the bowl of the stand mixer; MIX for 2 minutes. Add the flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger and MIX for 2 more minutes.
- Pour batter into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with a scraper several times for a marbled effect. Sprinkle with chocolate morsels, if you’d like.
- Bake 25-30 minutes or until wooden pick in center comes out clean. Cool completely and cut into squares.
Yield:
- 18 squares
servings
Nutrients per serving:
U.S. nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 14 g (includes 13 g added sugar), Protein 2 g
Cook's Tips:
To soften cream cheese in microwave, place cream cheese in a small bowl. Microwave on HIGH for 15 seconds.
