For years on most tailgating morning. My friends mom Cindy, always makes cinnamon cream cheese bars. And if she doesn’t, there is hell to pay.
Cameron doesn’t always request things, so when he does. I try to accommodate him. At first I didn’t know what he was talking about. He just said “Are you going to make them pumpkin bars?” I’ve never made pumpkin bars, so it took some explaining from him. In the end, I figured out he want Cindys bars pumpkinfied.
I just took Cindy’s cream cheese bar recipe and added pureed pumpkin. Which is so easy to begin with. All you need is 5 ingredients. You can add spices if you want. I did here though, and I would suggest it.
I couldn’t find my beater attachments, so I just hand mixed the filling. So you’ll see specks of cream cheese in the pictures. Clearly I wasn’t caring that day. Didn’t change the deliciousness at all 🙂
Pumpkin Cream Cheese Bars Recipe
8 oz Softened package of cream cheese
1/2 cup Sugar
1/2 can Pumpkin Puree
1 tbsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Allspice
2 cans Crescent Roll
19 x 13 pan (I would suggest glass)
1 tbsp Sugar
1/2 tsp Cinnamon
Spread one of the cans of crescent rolls out in the bottom of your pan. You can choose to butter or spray your pan. I didn’t and it was fine. Mix First 7 ingredients together till well blended. Then pour and spread over the first layer of crescent dough. Now spread the second can of dough on to the filling. This might take a minute. I sprinkled the top with cinnamon sugar before baking.
Bake at 350 f for around 25 minutes. Check at around 20.