Ingredients
-
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Pumpkin Cheese Praline Bars,These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.,How do I print a recipe?,I think the spices in the pumpkin cake completely overpower the taste of the cream cheese. I was disappointed and feel like these just weren’t worth all the effort and multiple steps.
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Steps
|
1
Done
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Preheat Oven to 350 Degrees. Line a 9-by-13-Inch Baking Pan With Parchment Paper; Brush Pan With Softened Butter. |
|
2
Done
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Prepare Pumpkin Batter; |
|
3
Done
|
in an Electric Mixer on Medium Speed, Mix Together Brown Sugar, Cinnamon, Ginger, Cloves, Baking Powder and Baking Soda For About 30 Seconds, Until Evenly Combined. Add Butter, Eggs and Pumpkin; Beat on Medium Speed For 2 Minutes, Until Smooth. Scrape Bowl With Rubber Spatula. Add Flour All at Once; Beat on Low Speed For 30 Seconds, Until Flour Is Evenly Blended Inches. |
|
4
Done
|
Pour Half the Pumpkin Batter Into Prepared Pan. Reserve Other Half in a Small Bowl, Scraping Mixing Bowl Well. |
|
5
Done
|
Using the Same Mixing Bowl, Prepare Cream Cheese Batter: |
|
6
Done
|
Beat Cream Cheese, Egg and Extracts on Medium Speed For Abut 2 Minutes, Until Fluffy and Smooth. Add Sugar; Beat on Medium Speed For About 1 Minute. Spread Cream Cheese Batter Over Pumpkin Batter in Pan. |
|
7
Done
|
Pour Reserved Pumpkin Batter Over Cream Cheese Layer. Using a Rubber Spatula, Cut Through the Batter Several Times Through the Length of the Pan, Then Through the Width of the Pan, to Create a Marbled Effect. |
|
8
Done
|
Prepare Topping: |
|
9
Done
|
Using an Electric Mixer on Medium Speed, Beat Butter and Brown Sugar For 2 Minutes, Until Fluffy and Light in Color. Add Flour and Pecans; Bet on Low Speed For About 1 Minute. the Mixture Will Be Crumbly. |
|
10
Done
|
Sprinkle Crumbs Evenly Over Marbled Batter. |
