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.
- 1/2 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 cup canned solid-pack pumpkin
- 1 cup sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup semi-sweet chocolate morsels (optional)
Preheat oven to 375°F. Using Kitchen Spritzer, lightly spray Rectangular Baker with vegetable oil. For filling, whisk cream cheese, sugar and egg with Stainless Whisk in Small Batter Bowl until well blended; set aside. For batter, combine pumpkin, sugar, egg and oil in Classic Batter Bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until wooden pick in center comes out clean. Cool; cut into squares.
- 18 squares
Nutrients per serving:
Approximately 150 calories and 7 grams of fat per serving
To soften cream cheese in microwave, place cream cheese in Small Batter Bowl. Microwave on HIGH 15 seconds.
One teaspoon pumpkin pie spice can be substituted for the ground cinnamon, nutmeg and ginger, if desired.