Warm pumpkin swirled with creamy cheesecake, if you’re looking for a last minute Thanksgiving dessert I got you covered friends! These cookie bars are super easy to make and are so festive for this time of the year. And your little helpers will enjoy helping too!
6 tablespoons of butter melted
1 3/4 cups of granulated sugar
1 can of pureed pumpkin
1 3/4 cups of flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon of nutmeg
dash of pumpkin pie spice
1 8oz package of cream cheese
1.) Preheat oven to 350 degrees F
2.) Grease a 13×9 casserole dish
3.) In a large mixing bowl mix together butter and 1 1/2 cups of sugar until smooth. Mix in pumpkin and 2 eggs.
4.) In a separate mixing bowl mix together flour, salt, baking soda, baking powder, cinnamon, nutmeg and pumpkin pie spice. Mix into the large bowl containing pumpkin, sugar and butter mixture utnil there are no more clumps.
5.) Spread evenly into greased casserole dish.
6.) With an electric mixer or kitchen aid beat together cream cheese with 1 egg and 1/4 cup of sugar until creamy and smooth.
7.) With a teaspoon, drop dollops of cream cheese mixture on top of the pumpkin batter. Gently swirl with a butter knife.
8.) Bake in oven for 30 minutes then let cool before cutting and serving.
Hope you all have a Happy Thanksgiving! Pin this recipe for later with the image below