Pumpkin Bars
MagicalButter
Ingredients
Pumpkin Cake
- 1 Cup Pumpkin Purée
- 1½ Cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ Cup Sugar
- 1 teaspoon Vanilla
- 1 Large Egg (room temp)
- ⅔ Cup Milk
Cream Cheese Layer
- 8 ounce Cream Cheese (softened)
- 1 teaspoon Vanilla
- 3 tablespoons Sugar
Streusel Topping
- ¾ Cup Sugar
- ¼ Cup Brown Sugar (packed)
- ½ Cup Flour
- 1½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 6 tablespoons MagicalButter
- MagicalButter Machine
Directions
- Preheat the oven to 350 degrees and prepare your pan with parchment paper or baking spray.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a separate bowl beat together the pumpkin puree, milk, egg, and vanilla.
- Pour the wet ingredients over the flour mixture and stir until combined.
- Pour the mixture into the prepared pan.
- Combine the cream cheese, vanilla and sugar using a hand mixer. Dollop the cream cheese on top of the pumpkin cake. Use a spoon or a silicone spatula to pat it and gently spread it into the cake.
- Combine the streusel ingredients using a fork or pastry cutter. Sprinkle on top of the cream cheese layer. Lightly press the streusel to make sure it sticks to the top of the cake.
- Bake for 35 minutes.
- Let it cool and serve. Keep leftovers in the fridge for up to 1 week.
