Pumpkin Spice Bars with Neufchâtel Cheese Filling

Pumpkin Spice Bars with Neufchâtel Cheese Filling

Pumpkin Spice Bars with Neufchâtel Cheese Filling

It’s hard to believe that Thanksgiving is less than two weeks away. Where has the time gone?
I know how crazy the grocery stores can be the closer it gets to the holiday, so I’m very thankful that I was able to get all of my Thanksgiving grocery shopping completed last weekend. Now I won’t have to endure combat shopping – at least, not until Black Friday. 😉

Preparing the Thanksgiving meal will still have to wait a couple weeks, but that leaves me plenty of time to whip up some tasty desserts, like this recipe that I first posted back in 2008 – Pumpkin Spice Bars with Neufchâtel Cheese Filling.

The pumpkin spice pairs so perfectly with the Neufchâtel cheese, making this one of my favorite Autumn dessert recipes, and a favorite at the Thanksgiving table.

~Enjoy~




Pumpkin Spice Bars with Neufchâtel 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

Directions:
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 Neufchâtel cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla

In a small bowl, beat Neufchâtel 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 Neufchâtel 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.

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2 Responses

  1. A Pumpkin Cake with a creamy filling. What a great combination! Looks really good.
    ~Judy

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