Pumpkin Cream Cheese Bars

[This recipe was originally posted in conjunction with the Meijer ad week of 11/4/12 - 11/10/12]

I have three different pumpkin-cream-cheese recipes that I've been waiting to share...and Meijer finally put some of the ingredients on sale for this one :)  We loved the rich, fall flavor of these moist treats!  These bars are an easier (and more dense) version of the classic pumpkin cake roll.  They'll disappear quickly when you serve them for Sunday coffee or pack them in your kids' lunches.


Head over to Six Sisters' Stuff to find the recipe, and then come back here to read my options and tips!

Options and Tips:

• Butter is not on sale this week, and recently, the regular price has been steadily going up.  I did use unsalted butter as called for in the recipe (because I had some in the house that I purchased accidentally one time), but if you prefer to substitute margarine for the butter to cut down on the cost, remember to leave out the 1/4 tsp of salt called for (unless you have unsalted margarine in the house!).
• Ground cloves have a very strong flavor, so use with caution.  I didn't use the full amount...probably a little more than half the suggested measurement.
• My picture shows the bars the first time I made them, when I followed the directions to swirl the cream cheese and cake layers.  The second time I made the bars, I just layered 2/3 of the pumpkin mixture, followed by all of the cream cheese mixture, and then dropped spoonfuls of the remaining pumpkin mixture on the top.  It still created a "swirl" look on the surface, and I liked the solid cream cheese layer in the middle of the bar.  Plus, it was faster.
• These bars are extremely thick, dense, and rich, so you can cut them into 28 or even 35 bars. 
• Make sure to keep these bars in the fridge or the freezer!