Wednesday, October 26, 2011

Celebrate Pumpkin Day with these Pumpkin Cream Cheese Bars

Guest Post By Amy of Real Farmwives of America and Friends and A Latte with Ott, A.

This time of year when the leaves are changing I always like to go out and buy a pumpkin to sit our on front porch.  I don't think fall can officially begin until I have a pumpkin, and on a chilly morning like this one: I fondly recall a poem my grade school teacher read to us by James Whitcomb Riley, an Indiana poet, entitled "When the Frost in on the Punkin." I can only remember the first two lines; but I think about this poem every year about this time.

WHEN the frost is on the punkin and the fodder's in the shock,
And you hear the kyouck and gobble of the struttin' turkey-cock,

So in honor of that pumpkin and poem I thought I would share a recipe with you today that goes great along alongside a Latte' with Ott, A (no pun intended, but I had to work that in somehow) and calls for canned pumpkin.  Both kids and adults are sure to like this tasty treat!!!

Pumpkin Cream Cheese Bars
1 15 oz. can of pumpkin
1 8 oz. pkg. of cream cheese
1 14 oz. can of sweetened condensed milk
3 eggs, divided
3 tsp. pumpkin pie spice, divided
1 package of pound cake mix
2 T. butter, melted
1 cup chocolate chips

Directions:  In a mixing bowl beat cream cheese until fluffy.  Add pumpkin, and condensed milk and continue to beat.  Add 2 beaten eggs and 2 tsp. of pumpkin pie spice.  Set aside.

In another bowl; mix together pound cake mix, 1 egg, 2 T. melted butter and 1 tsp. pumpkin pie spice until crumbly.
In a 9" x 13" greased baking pan press cake mixture into bottom to form crust.
Next pour Pumpkin mixture on top.
Lastly, sprinkle chocolate chips on top and bake at 350 degrees for 30-35 minutes.  Cool for awhile then place in refrigerator to chill or at least 2 hours.  Serve chilled.
This fall dessert is sure to be a hit at your house as the chocolate and pumpkin pair together nicely for this cool treat!

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