Pumpkin cream cheese bars–

made with can pumpkin, angel food cake box mix and low-fat cream cheese

Pumpkin Cream Cheese Bars

18 bars- 3PP each OR 24 bars 2 PP each!

1 box angel food cake mix- the 1 step kind
1 15oz can Pumpkin
3/4 Cup water
1/2 teaspoon cinnamon
1 8oz pkg. reduced fat cream cheese
-few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9×13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers.

Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” – to blend it a bit.

This is after it cooked- but you can see how I used the butter knife to swirl this together.