Kabocha Pumpkin Cream Cheese Bars

Pumpkin Pie Spiced Kabocha Filling Swirled with a Sweet and Tangy Cream Cheese Swirl all over a Flakey Shortbread Crust

Kabocha is a Japanese squash that has a texture similar to sweet potato and a subtle sweetness. I decided to use Kabocha in stead regular pumpkin to give these bars a different flavor and texture that traditional pumpkin. These bars are perfectly sweet and and slightly tangy from the silky cream cheese. The kabocha filling is spiced with traditional pumpkin pie spices to celebrated the beginning of fall. I really hope you guys try out this recipe to start off your fall right.

Ingredients

Pumpkin Filling

13 ounce Kabocha puree**

8 ounces silken tofu

⅔ cup granulated sugar

¼ cup brown sugar

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice

1 teaspoon vanilla extract***

½ tsp salt

Shortbread Crust

½ cup vegan butter, at room temperature

¼ cup granulated sugar

1 ½ cups all-purpose flour

Cream Cheese Swirl

½ cup Cream Cheese (Tofutti)

¼ cup Sugar

½ tsp Vanilla extract

1 tablespoon Flour

Notes

** To make kabocha puree, I baked ½ a kabocha pumpkin in the oven for 45 minutes at 400 degrees Fahrenheit.

*** I used ½ of a vanilla bean instead for extra flavor

Procedures

Preheat the oven to 350 degrees Fahrenheit. Grease and line a 8x8 inch square baking tin with neutral oil and parchment paper.

Crust

Start by making the crust of the pumpkin bars. In a medium size bowl, add the vegan butter, sugar, and vanilla extract. Whisk until the butter mixture is light and fluffy. Add the flour, and use a spatula or large spoon to mix until just combined.

Press the dough down into an even layer into the 8x8 inch baking tin. You can use a flat spatula or the palm of your hands to make sure it is flat and even. Poke holes all over the surface of the dough to create air vents. This will prevent the dough from rising and puffing.

Place the dough in the oven for 10 minutes, just to par-bake the crust. After the 10 minutes have elapsed, remove the crust from the oven and let cool on a wire rack.

Kabocha Pumpkin Filling

While the Crust is cooling, Make the pumpkin filling. In a blender or food processor, add the kabocha puree, silken tofu, granulated sugar, brown sugar, cornstarch, cinnamon, pumpkin spice, vanilla extract and salt. Blend until completely creamy and smooth. Set aside the pumpkin filling and make the Cream Cheese Swirl.

Cream Cheese Swirl

In a small bowl, add the cream cheese, sugar, and vanilla extract. Whisk the mixture until smooth and glossy. Add the flour and whisk until just combined. Set aside until needed.

Assembling The Bars

Once the crust is cooled completely and the pumpkin filling and cream cheese swirl are ready, it's time to assemble the bars. Pour the kabocha pumpkin filling into the 8x8 inch baking tin covering the crust completely. With an off-set spatula, smooth the filling out evenly.

Using a spoon, scoop about a tablespoon worth of the cream cheese swirl and plop it onto the pumpkin filling. Do this all over the surface of the pumpkin filling leaving space between each dollop of cream cheese swirl. Using a chopstick or butter knife, swirl the cream cheese and pumpkin filling together to create a design.

When you are happy with your design, place the baking tin into the over and bake the bars for 1 hour or until the center is no longer loose. The pumpkin filling should not jiggle when you gently shake the baking tin. Remove the bars from the oven and let cool completely on a wire rack.

Once the bars are completely cooled, place them in the fridge to chill. Refrigerate the bars overnight or for at least 5 hours to set the filling completely before cutting. Keep the bars in the fridge to preserve and they are best enjoyed within the next 5 days.