{"id":98,"date":"2017-10-08T15:00:14","date_gmt":"2017-10-08T15:00:14","guid":{"rendered":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/pumpkin-cream-cheese-bars\/"},"modified":"2017-10-08T15:00:14","modified_gmt":"2017-10-08T15:00:14","slug":"pumpkin-cream-cheese-bars","status":"publish","type":"post","link":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/pumpkin-cream-cheese-bars\/","title":{"rendered":"Pumpkin Cream Cheese Bars"},"content":{"rendered":"

\"pumpkin<\/p>\n

These are inspired by the squash & cream cheese bars at the Roanoke Natural Foods Co-Op. I snagged the crust from my Lemon Bars<\/a> and the filling from a Pampered Chef recipe.<\/p>\n

Crust:
\n2 c flour (9 oz)
\n.5 c sugar (4 oz)
\n1 t lemon zest
\npinch salt
\n1 c butter (8 oz)<\/p>\n

Filling:
\n4 oz. cream cheese, softened
\n1\/4 c. sugar
\n1 egg<\/p>\n

Batter:
\n1 c. pumpkin, roasted and pureed (8.5 oz) (can sub canned)
\n1 c. sugar
\n1 egg
\n1\/3 c. vegetable oil
\n1 c. flour (4.5 oz)
\n1 t. ground cinnamon
\n1 t. baking powder
\n1\/2 t. baking soda
\n1\/2 t. salt
\n1\/4 t. ground nutmeg
\n1\/4 t. ground ginger<\/p>\n

Preheat oven to 350F.<\/p>\n

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.<\/p>\n

Bake until lightly browned, 20-25 min.<\/p>\n

Increase oven temp to 375F. <\/p>\n

Whisk together filling ingredients; set aside. <\/p>\n

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.<\/p>\n

Pour batter onto crust.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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: … <\/p>\n

Continue reading “Pumpkin Cream Cheese Bars”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-98","post","type-post","status-publish","format-standard","hentry","category-3"],"_links":{"self":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":0,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}