I am a sucker for seasons. Especially at the dawn of a new season, I like to get in the mood; Decorations, food, activities. Each new season brings new and exciting activities. Unfortunately since we live in Florida we typically have two seasons; Winter & Summer. However, this year it seems to be different.
For the last week my air conditioner has not kicked on. Not even once! This in itself would shock my hubby since he likes to keep the house super cool. I have had the windows open, nice fresh air coming in the house, the crock-pot on, goodies in the oven. Seriously, it has been like Norman Rockwell’s version of Fall in my house. It’s kinda weird, but good. We have been going outside to play more, and just enjoying this beautiful weather.
Inside I am ready to get some Pumpkin and Apple recipes going. I even saw my favorite apples at the store this week, HONEYCRISPS. If you have never tried one, you don’t know what you are missing, YUM! Back on topic, I thought I would make this really great Pumpkin Cream cheese Swirl cake. I still have cream cheese stacked in my fridge from that sale a couple weeks ago. This recipe when I first found it called these bars, but when they are done it makes the moistest, lightest cake you have ever tasted. It is like heaven in a bite. So, I call it a cake. They aren’t the right consistency to be called bars. I hope you enjoy this recipe as much as I have. It is a keeper.
For all my Gluten Free Readers, I am working on a gluten free version of this this weekend. When I get it fixed, I will post it!
- 6 TBSP Butter Melted
- 1 ¾ Cup Sugar
- 3 eggs
- 1 Cup Canned Pumpkin
- 1/3 cup water
- 1 ¾ cup All Purpose Flour
- 2 tsps Pumpkin Pie Spice
- 1 tsp Baking Soda
- ½ tsp baking powder
- 1 (8oz) Pkg Cream Cheese
Preheat oven to 350 ⁰ F.
In a bowl beat together butter and 1 ½ cup sugar with mixer until smooth.
Beat in 2 eggs, Pumpkin, and 1/3 cup water until well blended; Scraping down sides if needed.
In a separate bowl mix together the Flour, spices, Baking powder, and baking soda. Add dry ingredients to wet ingredients and until well blended.
Spread batter into a 13×9 buttered and floured baking dish.
In a small bowl beat together cream cheese, 1 egg and ¼ cup sugar.
Spoon the Cream cheese mixture over the pumpkin mixture. Use a butter knife to swirl the two together.
Bake at 350 ⁰ for 25-30 minutes or until center of pumpkin batter (not cream cheese) spring back when touched.
Let cool completely in pan, then cut into 24 bars.
If you are a fan of Pumpkin, I am sorry cause you are gonna love these so much you will gain 10 lbs. They are that good! I am going in the kitchen right now to save myself and put them in a container to go in the freezer. Otherwise…it would be sad, so sad, cause I would eat every last one of them.
Don’t like Pumpkin? Hungry for something else? I have a “Snack”urday for everyone!
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