Pumpkin Cream Cheese Bars (very slightly adapted from Pumpkin Pie Bars by Brown Eyed Baker)
Pumpkin is one of those words that, even upon reading it, evokes warm, fuzzy feelings of crisp fall days and even cooler nights. I wanted a pumpkin bar that would be easier to whip up than a pumpkin pie…plus, it doesn’t have the crust (my least favorite part of a pie). The only changes I made the recipe was adding more spices, i.e. cloves and ground allspice, and I also mixed up a cinnamon cream cheese spread (4 oz. cream cheese, 2 Tbsp. sugar, couple dashes of cinnamon, tiny dash salt, and 1 egg) to bake on top which brought it all together for us.
These bars are very dense and moist and should satisfy an early pumpkin pie craving you might have since Thanksgiving is still a month away. While these were good warm out of the oven, we found that the flavors had a chance to marry once they chilled overnight in the fridge. I recommend eating them cold with a tall glass of milk.