Pumpkin Cream Cheese Squares

2-1/4 cups flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup granulated sugar
1-1/4 cups Libby's Solid Pack Pumpkin
1/4 cup vegetable oil
1/2 tsp. vanilla extract

Filling:
8 oz. cream cheese, softened
1 egg
1 tbsp. sugar


Topping:
3/4 cup coconut flakes
1/2 cup nuts, chopped
1/4 cup sugar
1/2 tsp. ground cinnamon

Directions:

Combine flour, cinnamon, baking soda and salt in a large bowl. Combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well. Add liquid ingredients to to flour mixture; stir just until moistened.
Spread batter into greased 13x9-inch pan. Combine all filling ingredients in a small bowl. Top flour mixture with heaping teaspoons of filling. Swirl with knife to marbelize. Combine all topping ingredients in a small bowl. Sprinkle batter with topping. Bake at 350°F for 30-35 minutes. Insert wooden pick into the middle to test for doneness. Cool before serving.

Comments from Kathy Bolger :

I will often omit the topping for this dessert. My family is not a big fan of nuts nor coconut flakes.
A former co-worker loves cream cheese and I would double the filling for this recipe just for her.

User Reviews:

I made this and everyone loved it. But, the cream cheese did not marble well. I would recommend using a spoon instead of a knife to marble it through the pumpkin cake.

submitted by sftroll on November 02, 2004

Add your review of this recipe.