Thursday, October 27, 2011

Pumpkin Cream Cheese Squares

Pumpkin Cream Cheese Squares
Servings: 18 squares

For the crust:
1 cake mix yellow, spice or white flavored
1 egg
1 teaspoon cinnamon omit if using spice cake
2 tablespoons butter, melted

For the filling:
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 eggs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
Cream cheese frosting to drizzle over the top
18 pecan halves

For the icing:
4 oz. (1/4 c.) cream cheese
3/4 c. powdered sugar

Preheat oven to 350 degrees. Line a 13x9-inch pan with parchment paper or use a non-stick spray.

In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and cinnamon until it forms a dough. Press onto bottom of prepared pan.

Clean the bowl for your electric mixer, then beat cream cheese until fluffy. Add in the sweetened condensed milk, remaining eggs, pumpkin, spices and salt, mixing till evenly blended. Pour over crust. Bake 35 to 40 minutes until the middle is set.

Let cool completely, the drizzle with frosting (recipe below). Cut into squares, and put one pecan half on each square.

For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and confectioners’ sugar and beat until smooth and creamy. Drizzle over bars before serving.

NOTES: We haven't tried this recipe yet.

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