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Pumpkin Patch Bars

(1)

4 reviews

20 min prep time
10 hr 25 min total time
11 ingredients
32 servings

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Enjoy your Halloween party by serving these baked pumpkin bars – perfect for dessert.

Ingredients

Crust

3: cups crushed gingersnap cookies (about 60 cookies; 1 lb)

6: tablespoons butter or margarine, melted

1: tablespoon packed brown sugar

Filling

3: packages (8 oz each) cream cheese, softened

1: cup granulated sugar

3: tablespoons all-purpose flour

3: teaspoons vanilla

2: cups canned pumpkin pie mix (from 30-oz can; not plain pumpkin)

1/4: cup whipping cream

5: eggs

1: cup pumpkin butter (from 18-oz jar)

Steps

1 Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix crust ingredients. Press in bottom of pan. Bake 12 minutes. Reduce oven temperature to 325°F.
2 In large bowl, beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until blended. Beat in pumpkin pie mix and whipping cream. Beat in eggs, one at a time. Pour filling over partially baked crust.
3 Spoon pumpkin butter into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe pumpkin butter onto filling; swirl with knife to form a marble pattern.
4 Bake 45 to 50 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let bars remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight. Use foil to lift from pan. Cut into 8 rows by 4 rows.

1 Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix crust ingredients. Press in bottom of pan. Bake 12 minutes. Reduce oven temperature to 325°F.
2 In large bowl, beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until blended. Beat in pumpkin pie mix and whipping cream. Beat in eggs, one at a time. Pour filling over partially baked crust.
3 Spoon pumpkin butter into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe pumpkin butter onto filling; swirl with knife to form a marble pattern.
4 Bake 45 to 50 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let bars remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight. Use foil to lift from pan. Cut into 8 rows by 4 rows.

Expert Tips

Cut bars into smaller bite-size servings for a kids’ Halloween party.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 231

% Daily Value

Total Fat: 12g; 0%
Saturated Fat 6g 0%
Sodium: 202mg; 0%
Total Carbohydrate: 37g; 0%
Dietary Fiber 1g 0%
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 1 1/2 Other Carbohydrate; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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