In the fall and winter, my family enjoys pork roasts served with parsnips and applesauce. Easy and quick, these Pumpkin Cream Cheese Swirl Bars are a nice ending to a fall harvest meal.
I used the Tastefully Simple Almond Pound Cake mix, and borrowed the cream cheese filling that I use in my Cranberry Nibble Bread recipe that I make to serve with the Thanksgiving turkey dinner. You could make these as Halloween treats at the kids’ parties at school too!
If you’re wondering why many of my photos show that I’m using aluminum foil pans for baking, well, I do own many nice baking dishes! The majority of my creative cooking and baking is done on weekends for Sunday night dinner either at my house or my daughter’s house. This way I know I don’t have to worry about when I’ll be getting my good white porcelain baking dishes and pans back!
Easy clean up with some of the handmade crochet dishcloths that I make and sell at Moomettes Magnificents.
Pumpkin Cream Cheese Bars
I served these yummy pumpkin cream cheese bars with guess what - Edy's Special Edition Pumpkin Ice Cream! I've also made my own homemade ice cream. What a delightful duo, and used some Cool Whip as a topping. You can use canned dairy whipped cream, or make the real thing yourself!
Pumpkin Cream Cheese Swirl Bars
© Frugal New England Kitchen