PUMPKIN CREAM CHEESE BARS
Makes 12 Servings = 5 PointsPlus™
Makes 15 Servings = 4 PointsPlus™
1 can (15 oz) pumpkin (NOT pumpkin pie filling)
3/4 cup water
1/2 tsp cinnamon
1 package (8 oz) Neufchatel cream cheese, softened
5 or 6 TBSP water (to thin cream cheese)
Preheat oven to 375º.
In a small bowl, beat the cream cheese with 5 or 6 TBSP water until smooth.
In a large bowl, mix the cake mix, pumpkin, 3/4 cup water and cinnamon until smooth and well mixed.
Spray a 9x13-inch baking pan.
|Don't forget to spray your pan in the dishwasher!!!|
Spread half of the pumpkin mixture in the baking pan. “Drizzle” half of the cream cheese over this and carefully spread it using a small spatula. Add and spread the remaining pumpkin mixture. With the remaining cream cheese, slowly/carefully make 'lines' over the pumpkin. Then, using a butter knife, 'swirl' the cream cheese on the top to make a pretty design.
Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack in the pan. Cut and enjoy!
MY SPIN: I think I would use 1/2 – 3/4 tsp pumpkin pie spice in the pumpkin mixture and 1/2 – 3/4 tsp cinnamon in the cream cheese the next time I make this......just to give it a little added 'oomph'.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***