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.
Steps
Preheat oven to 350 degrees.
Line a 9-by-13-inch baking pan with parchment paper.
Brush pan with softened butter.
Prepare pumpkin batter.
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.
Pour half the pumpkin batter into prepared pan.
Reserve other half in a small bowl , scraping mixing bowl well.
Using the same mixing bowl , prepare cream cheese batter:.
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.
Pour reserved pumpkin batter over cream cheese layer.
Using a rubber spatula , cut .
Ingredients
brown sugar, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, unsalted butter, eggs, pumpkin puree, all-purpose flour, cream cheese, egg, hazelnut extract, vanilla extract, sugar, pecans