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Ooey Gooey Pumpkin Bars Recipe

   
 

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     Ooey Gooey Pumpkin Bars

Category   Desserts - Breads
Sub Category   None

Ingredients
CRUST-
1 pkg (1 lb 2 oz) spiced Pecan Pumpkin Quick Bread Mix
1 Egg
8 T (1 stick) unsalted Butter, melted
FILLING-
1 pkg softened Cream Cheese
1 jar (13.5 oz) Muirhead Pecan Pumpkin Butter
3 Eggs
 
1 tsp Vanilla Extract
8 T (1 stick) unsalted Butter, melted
1/2 tsp ground Cinnamon
15 oz Powdered Sugar

Instructions
Preheat oven to 350. Grease a 9x13 baking pan.
To make crust, combine quick bread mix, egg and melted butter with electric mixer. Beat low speed until ingredients come together, 1 - 2 minutes. Transfer mixture to prepared baking pan and spread out evenly. Press the crust down until it feels compact (using back of a measuring cup can help).
To make filling, combine cream cheese and pumpkin butter, beat on medium speed until smooth, about 1 minute. Add eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add powdered sugar and beat well, about 2 minutes. Spread filling over the crust.
Bake 40-50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes before cutting into bars. Makes 16 bars.


Originally Submitted
1/29/2012





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