We had a really awesome Halloween. It was a blast! We all dressed up and went trick-or-treating and our costumes were quite the hit. I am so fortunate to have a really cool husband who not only humors my ridiculous requests but also enjoys participating and isn't completely mortified to walk all over the base wearing a snug green jumpsuit. What a guy!!
When our girls had filled up their question mark blocks, we headed home where I'd left dinner in the oven. Dinner in a Pumpkin (minus the green onions - due to the typhoon, we're having a green onion shortage at the commissary) was a bigger hit with the adults than the kids, but still a hit regardless. I threw together dessert in a flash and put it in the oven while we picked through candies, ate dinner out of a pumpkin, and greeted the later batch of trick-or-treaters.
Dessert, though, is what I REALLY want to talk about. Oh. My. Heavenly.
When I found this recipe on GourmetMomOnTheGo.com and tried it out, I knew I had found something special. I tasted it and the only word that came to mind was, "Magical." That sounds ridiculous, I know, but try it and you'll understand. As my tastebuds exploded into sugary, creamy bliss, I recall thinking that this could be SUCH a versatile recipe. And it was the first recipe that came to mind when I was thinking about desserts for Halloween.
So, I "Autumned" it up a little bit. And wow, was it GOOD!
Pumpkin Cream Cheese Bars
- 2 cans Pillsbury Crescent Roll Creations seamless dough
- 2 8-oz packages cream cheese (I use Neufchâtel), softened
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup solid pumpkin puree
- 1 tsp cinnamon (or pumpkin pie spice - I actually use Pampered Chef's "Cinnamon Plus blend" - LOVE that stuff!)
For the topping:
- 1/4 cup white sugar
- 1 tsp cinnamon
- Preheat oven to 350º. Spray a 13x9" pan with cooking spray, and press one package into the bottom of the pan.
- With a hand mixer, beat together the cream cheese, 3/4 cup sugar, vanilla, pumpkin, and 1 tsp cinnamon until smooth. Spread this mixture over the top of the crescent roll dough.
- Unroll the second can of dough and spread it over the top of the cream cheese mixture.
- Combine the remaining sugar and cinnamon and sprinkle over the top of the crescent dough.
- Bake, uncovered, for 20 minutes.
- Allow to cool before cutting and serving - the cream cheese mixture will be ultra melty and gooey and a big mess if you are too impatient like I am!
I shared this post at MySweetCreations for Sweet Sunday.