Marbled Pumpkin-Cream Cheese Bars

Holly, here is a recipe for Marbled Pumpkin-Cream Cheese Bars taken from
"Betty Crocker Perfect Baking Every Time"

1 cup all purpose or unbleached flour
1 cup packed brown sugar
1 cup canned pumpkin
1/2 cup margarine or butter, softened
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 eggs
1 cup raisins
1/2 cup chopped pecans
2 packages (3 ounces each) cream cheese, softened
1/3 cup granulated sugar
1/4 cup plus 1 tablespoon margarine or butter, softened
2 tablespoons all purpose or unbleached flour
1 teaspoon vanilla
2 eggs

Browned Butter Frosting (recipe follows)

Heat oven to 350 Degrees F. Grease rectangular pan, 13 x 9 x 2 inches. Beat 1
cup flour, the brown sugar, pumpkin, 1/2 cup margarine, the cinnamon, baking powder, ginger, baking soda, salt, cloves and 2 eggs in large bowl on low speed
until blended, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in raisins and pecans.

Mix remaining ingredients except Browned Butter Frosting in small bowl. Beat
on medium speed about 1 minute, scraping bowl occasionally, until well blended.
Spread half of the pumpkin batter in pan; pour cream cheese mixture over batter
in pan. Spoon remaining batter over cream cheese mixture; spread evenly. Cut
through batter and cream cheese mixture with knife for marbled effect. Bake 35
to 40 minutes or until top springs back when touched lightly in center; cool.
Frost with Browned Butter Frosting. Cut into about 3 x 1 inch bars. Refrigerate any remaining bars.

Yield: 32 bars.

Browned Butter Frosting

3 tablespoons margarine or butter
1-1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Heat margarine in saucepan over medium heat until delicate brown. Stir in
powdered sugar. Stir in milk and vanilla until frosting is smooth and spreading
consistency.

Enjoy!