I am firmly convinced that pumpkin has a place in every season. But just like many other pumpkin lovers, I integrate it into more dishes in autumn. A can of pumpkin is an ideal staple food to dress or tear down, regardless of whether you want something sweet or hearty. And if you hope for a not too sweet pumpkin dessert, this recipe will surely get to the point.
These pumpkin fresh cheeses are as simple as possible. To put it together, you will mix a simple dough that becomes a butter -like, biscuit -like base as well as a cröcken topping for the dessert. In between there is a subtle sweet, slightly seasoned cream cheese cubic filling.
The most difficult part of the company is to practice enough patience to wait until these soft, creamy cheesecake-like bars are completely cooled before they cut a bite and pitch.
Simply recipes / Molly Allen
Tips and tricks for the production of this pumpkin cheese cheese sticks
- Use very soft cream cheese: The filling of this dessert is made from cream cheese as the basis for a creamy texture and a spicy taste for meets. Make sure that the cream cheese is very soft before performing the filling. This avoids unwanted lumps and bumps and ensures smooth filling.
- Use 100% pumpkin puree: In the baking gang you can see the pumpkin disc fill filling next to the pumpkin puree. Skip the filling (added with sugar and spices) and use unsweetened, 100% pumpkin puree -it offers better control over the texture and taste of your pumpkin delicacies.
Simple changes
- Sports you on: I choose a mixture of cinnamon and nutmeg to improve the taste of the pumpkin in these rods. However, you can surely use pumpkin concooking spice or a courageous combination of spices by increasing the amount of cinnamon and nutmeg and involving allspice and ginger.
- Add a topping: These bars can certainly be alone, but there are many ways to further disguise them. Drizzle the tips with a cinnamon glaze or caramel sauce. Dust the top with powdered sugar or cinnamon sugar for easier touch.
Simply recipes / Molly Allen
More recipes for autumn baking
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For the base and topping
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Cooking spray with non -Steak
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3 1/2 Cup ((420G))) All -purpose flour
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1 1/3 Cup ((257G))) granulated sugar
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1 1/2 teaspoon baking powder
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1 teaspoon Salt
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2 Stick unsalted buttermelted
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2 large Egg
For the filling
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8 Ounce Cream cheesesoft
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1/2 cup (100G))) granulated sugar
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1 large egg
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1 (15 ounces) can Pumpkin puree
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1 teaspoon Vanilla extract
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2 teaspoon ground cinnamondivided
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1/2 teaspoon ground nutmeg
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1/2 teaspoon Salt
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Preheat the oven to 350 ° F.
Place a 9×13-inch backform with a parchment paper loop and grease both the pan and the parchment with non-Stifk cook spray.
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Make the dough:
In the bowl of a stand mixer with the paddle attachment or a large mixed bowl, if you use a hand mixer, whip flour, sugar, baking powder and salt. Add the melted butter and eggs and hit medium speed until a crumbly dough forms about 1 minute.
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Bake the base:
Reserve 1 1/2 cups of the dough and put it aside. Transfer the remaining dough into the prepared baking pan. Use your hands to compress the dough into the pan to form an even layer.
Bake the base until the edges are slightly golden brown, about 20 minutes. Transfer into a rust and let it cool down for 10 minutes as you do the filling.
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Make the filling:
Clean and dry the mixer bowl. Add the softened cream cheese, sugar and egg and hit smooth at medium speed for about 2 minutes. Add the pumpkin puree, the vanilla, 1 teaspoon of cinnamon, nutmeg and salt and strike together completely, about 1 minute.
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Assemble the poles:
Spread the pumpkin filling evenly over the chilled base. Crumble the reserved dough into small pieces and sprinkle the top evenly over the filling. Sprinkle evenly with the remaining teaspoon.
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Bake:
Bake until the middle is only slightly shaky, 25 to 27 minutes. Let it cool completely at room temperature for about 2 hours. Cool for at least 30 minutes before cutting and serving in 12 or 16 bars.
Store the remaining bars in an airtight container in the refrigerator for up to 3 days.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 357 | Calories |
| 18g | Fat |
| 46g | Carbohydrates |
| 5G | protein |
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| Nutritional information | |
|---|---|
| Portions: 12 to 16 | |
| Amount per serving | |
| Calories | 357 |
| % Daily value* | |
| 18g | 23% |
| Saturated fat 10g | 52% |
| 80 mg | 27% |
| 306 mg | 13% |
| 46g | 17% |
| Food fiber 2G | 6% |
| Total sugar 24g | |
| 5G | |
| Vitamin C 1mg | 6% |
| Calcium 62 mg | 5% |
| Iron 2mg | 10% |
| Potassium 120 mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
