Incredibly easy and tasty. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative.
Original recipe makes 16 2-inch square bars
Ingredients
1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons butter, softened
1/2 cup finely chopped pecans
1 (8 ounce) package cream cheese
3/4 cup white sugar
1/2 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.
- Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.
- Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.
- Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.
Nutrition
Calories: 202 kcal
Carbohydrates: 21.7 g
Cholesterol: 51 mg
Fat: 11.9 g
Fiber: 0.9 g
Protein: 3.1 g
Sodium: 96 mg