Pumpkin Spice Bars with Neufchatel Cheese Filling

Even though there is snow on the ground here, it’s still technically Fall; and what says “Fall” better than recipes that include pumpkin and spice.

These pumpkin spice bars are so moist and delicious – you may just want to make a double batch so you have plenty on hand.


Pumpkin Spice Bars with Neufchatel Cheese Filling

Pumpkin Spice Bars

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute (or 2 eggs)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1 15-ounce can 100% pure pumpkin

Preheat oven to 350 degrees. Grease and flour a 8 x 8 baking pan.

In small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.

In large bowl, beat together egg substitute, sugars, oil, vanilla and pumpkin until smooth.

Gradually add flour mixture into pumpkin mixture and beat until just combined.

Spread evenly into prepared pan and bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.

Let cool completely on wire rack.

Neufchatel Cheese Filling

1 8-oz package Neufchatel cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla

In a small bowl, beat Neufchatel cheese, powdered sugar, butter and vanilla until smooth.

Put it all together

After pumpkin spice bars have cooled completely on wire rack, remove from pan and cut in half lengthwise.

Spread Neufchatel cheese filling evenly on one half of pumpkin bars.

Carefully place other half of bars on top of cheese filling. Wrap in plastic wrap and refrigerate for at least one hour.

Before serving, cut into individual servings sizes and dust with powdered sugar, if desired.

One Response

  1. Hi there, I can’t wait to try these for thanksgiving!
    Thanks for the recipe.
    Keep on Baking!
    Fondly, DCRose

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