Pumpkin Cream Cheese Bars

6 standard portions

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Ingredients

• 1 8-ounce can refrigerated crescent roll dough
• 2 8-ounces packages cream cheese (full fat, softened to room temperature)
• 1 cup light brown sugar (or dark brown sugar)
• ¼ cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (at room temperature)
• 1 teaspoon pumpkin pie spice
• 1 egg white
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon pumpkin pie spice
• ½ cup pecans

Method

1. Preheat the oven to 350°F/180°C, grease or butter an 8-inch square baking pan and set aside.Beat: In a large bowl, beat together the cream cheese, brown sugar, pumpkin puree, eggs (NOT THE EGG WHITE), and pumpkin pie spice on medium-high speed for 2-3 minutes.
2. To the prepared pan, add 4 triangles of crescent rolls and press them into the bottom of the pan pinching the dough to close the openings.
3. Evenly spread the prepared pumpkin cream cheese mixture in the baking pan. Cover with the remaining 4 crescent roll triangles, and brush with an egg white.
4. Bake in the preheated oven for 45 minutes or until the top is golden brown. Set aside to cool as you make the icing.
5. In a medium bowl, combine the powdered sugar, with milk and pumpkin pie spice. Add the pecan halves, and stir until they're well covered.
6. Mix the icing with a spatula until well combined.
7. Finally, drizzle the icing on top of the cooled cake, and serve immediately.