These are inspired by the squash & cream cheese bars at the Roanoke Natural Foods Co-Op. I snagged the crust from my Lemon Bars and the filling from a Pampered Chef recipe.
Crust:
2 c flour (9 oz)
.5 c sugar (4 oz)
1 t lemon zest
pinch salt
1 c butter (8 oz)
Filling:
4 oz. cream cheese, softened
1/4 c. sugar
1 egg
Batter:
1 c. pumpkin, roasted and pureed (8.5 oz) (can sub canned)
1 c. sugar
1 egg
1/3 c. vegetable oil
1 c. flour (4.5 oz)
1 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/4 t. ground ginger
Preheat oven to 350F.
Combine dry topping ingredients in food processor, pulse to combine. Add butter and pulse until the mixture resembles coarse cornmeal. Press into a greased 9×13 pan.
Bake until lightly browned, 20-25 min.
Increase oven temp to 375F.
Whisk together filling ingredients; set aside.
For the batter, combine the pumpkin, sugar, egg, and oil; mix well. In a large bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Stir wet ingredients into dry, do not overmix.
Pour batter onto crust.
Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect. Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.