Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Directions
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
Let's Dish
When I saw this recipe over at 3B's--Baseball, Baking and Books, I couldn't wait to make it. Because what's not to love about a pumpkin and cream cheese dessert? I adapted her recipe to use the whole can of pumpkin. I just didn't know what I'd do with the extra. I used a little less water and a little more flour to compensate. My kids couldn't wait to eat this, but luckily there was some left the second day because it tasted even better then. Almost like one of those pumpkin rolls that are so hard to make. If you have pumpkin pie spice, you can substitute a tablespoon in place of the spices that are listed.
Who Dished It Up First
Ingrid over at 3B's, via My Baking Addiction.
Pumpkin and cream cheese love here- and no messy rolling! These look delicious!
ReplyDeleteI can smell this through the computer screen. I love this idea and can't wait to try it~
ReplyDeleteWow! Looks absolutely yummy! No wonder your kids couldn't wait to eat this. Bookmarking this. Thanks for sharing!
ReplyDeleteThese look heavenly!!!!
ReplyDeleteHey, so glad you guys liked 'em! Next time I'm gonna follow your recipe. Using the whole can of pumpkin makes more sense.
ReplyDeleteThanks for the shout out!
~ingrid
what little beauties!
ReplyDeletealso, wanted to let you know that you won my giveaway!
All over these!! I <3 this time of year....and what's better than pumpkin and cheesecake???
ReplyDeleteThese bars look out of this world! I might have to give them a try for thanksgiving!
ReplyDeletexo
Great recipe! I'm been on a sweet potato kick lately, but these bars have me craving pumpkin :).
ReplyDeletewhat a great blog!
ReplyDeletehere is so many inspirations,
have a nice time,
Paula
I drooled when I saw Ingrid's cake and now again when I saw yours.
ReplyDeleteLove cream cheese and pumpkin together. yum!
You left salt out of the ingredient list. I made 'em. Not so good without salt. Sad.
ReplyDeleteI made these yesterday, but put them in mini loaf pans for teacher's gifts. Thankfully, there were enough left overs for me!! They were fantabulous!! So moist, so flavorful, so YUMMY!! Thanks for the recipe. Going straight to the top of my favorites list!!!! :)
ReplyDeleteThis recipe gave you your 1000 follower! Congrats! So excited to eat this in approximately 35 minutes!
ReplyDeletewow ok this looks fantastic!!!!
ReplyDeleteI love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
ReplyDeleteAlso, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!