Pumpkin Cream Cheese Bars
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Pumpkin Cream Cheese Bars combine soft, moist pumpkin cake with a thick layer of creamy cheesecake filling. They’re packed with cinnamon and pumpkin pie spice, with a little tanginess from the cream cheese to balance the sweetness.
Unlike traditional pumpkin bars with frosting, the cream cheese is baked right into the middle. They’re easy to make in a 9×13-inch pan, and even better when made ahead. Perfect for Thanksgiving, when you want dessert sorted the day before!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love pumpkin bars with cream cheese filling
These bars are made with one pumpkin batter that’s divided between the bottom and top layers, so there’s no need to make two separate cakes. The cream cheese filling bakes right along with the pumpkin cake, giving you a dessert that’s easy to assemble and doesn’t need any frosting.
- Two desserts in one. Pumpkin cake and cheesecake in every bite.
- No frosting needed. The cream cheese filling adds all the richness you need.
- Easy to make. Simple ingredients, straightforward steps, and one baking pan.
- Perfect for making ahead. They slice beautifully after chilling overnight.
- Great for sharing. One pan makes 24 bars, perfect for Thanksgiving or holiday gatherings.
Can you make pumpkin cream cheese bars ahead of time?
Yes! These are a great dessert to make the day before you need them. Once baked, let the bars cool completely, then cover and refrigerate overnight. The cream cheese layer firms up as it chills, making the bars much easier to slice neatly. I like to leave them in the pan and cut them just before serving, especially for Thanksgiving when oven space is already at a premium.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin puree works too, but make sure it’s thick, like canned pumpkin. If yours is watery, drain off the excess liquid before measuring.
- Sugar. You’ll use granulated sugar in both layers, plus light brown sugar in the pumpkin cake. Dark brown sugar works too, but will give the bars a slightly deeper molasses flavor.
- Vegetable oil. This keeps the pumpkin cake soft and moist, even after refrigeration. Canola oil or another neutral-flavored oil works just as well.
- Eggs. Use large eggs. You’ll need two for the pumpkin batter and one for the cream cheese filling.
- Flour. Regular all-purpose flour is what you need. Spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
- Baking powder and baking soda. Both help the pumpkin cake rise. Make sure they’re fresh, especially if they’ve been sitting in your pantry for a while.
- Pumpkin pie spice and cinnamon. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, and allspice. You can use store-bought or make your own with my homemade pumpkin pie spice recipe. The extra cinnamon gives these bars a little more warmth.
- Cream cheese. Use brick-style cream cheese, not the spreadable kind in a tub. Full-fat gives you the creamiest filling, although reduced-fat also works. Let it soften to room temperature before mixing so you don’t end up with lumps.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Make the pumpkin batter. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth. Add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Stir just until combined, being careful not to overmix.
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Make the cream cheese filling. Beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla, then mix until creamy and fully combined.
Layer the batters. Spread about two-thirds of the pumpkin batter into a parchment-lined 9×13-inch baking pan. Carefully spread the cream cheese filling over it, then drop small spoonfuls of the remaining pumpkin batter over the top.
Swirl the layers. Gently drag a butter knife through the top layer to create a swirl without mixing the pumpkin batter and cream cheese completely.
Bake the bars. Bake at 350°F (175°C) for 40-45 minutes, until the edges are set and the center looks set but still slightly soft. Insert a toothpick into the pumpkin cake portion, not the cream cheese filling. It should come out with a few moist crumbs, but no wet batter. The cream cheese layer will firm up as the bars cool and chill.
Cool and slice. Let the bars cool completely on a wire rack, then refrigerate for at least 2 hours. Use the parchment overhang to lift the bars from the pan and cut into 24 squares.
Kylee’s Notes
- Don’t overmix the pumpkin batter. Once the flour disappears, stop stirring. Too much mixing can make the cake dense instead of soft and tender.
- Use parchment paper with plenty of overhang. Being able to lift the whole batch out of the pan makes slicing so much easier. No digging around the edges trying to get the first bar out!
- For neat slices, use a sharp knife. Wipe the blade between cuts so the cream cheese doesn’t smear across the pumpkin cake.
How to store
Refrigerator. Store leftover bars in an airtight container in the refrigerator for up to 5 days. If stacking them, place parchment paper between layers to prevent sticking.
Freezer. Once completely cooled and chilled, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Thawing. Thaw frozen bars overnight in the refrigerator. Serve chilled or let them sit at room temperature briefly if you prefer a softer cake texture.
Recipe Tips & Troubleshooting
- The cream cheese filling is lumpy. Chances are, the cream cheese wasn’t soft enough when you started. Let it come to room temperature and beat it with the sugar until smooth before adding the egg.
- The layers blended together. You probably got a little carried away with the swirling! A few gentle passes with a butter knife are plenty. You want to keep those pumpkin and cream cheese layers separate.
- The edges are done, but the middle isn’t. Give the bars a little more time in the oven. If the edges are getting too dark, loosely cover the pan with foil while the center finishes baking.
- The bars aren’t slicing neatly. They’re probably not cold enough yet. Give them at least 2 hours in the fridge, or better yet, leave them overnight. A sharp knife wiped clean between cuts helps, too.
FAQs
I recommend sticking with a 9×13-inch pan. A smaller pan will make the bars thicker and increase the baking time, making it harder to get the center cooked through without overbaking the edges.
The pumpkin layers should be soft, moist, and cake-like, while the cream cheese filling is denser and creamy. They’re not meant to have a fudgy brownie texture.
Yes. Since they contain a baked cream cheese filling, they should be stored in the refrigerator rather than left on the counter.
More recipes to love
- Pumpkin Cream Cheese Muffins. Soft pumpkin muffins with a sweet cream cheese filling. Perfect when you want that pumpkin-cheesecake combination for breakfast.
- Pumpkin Cheesecake Cookies. All that pumpkin spice flavor with a creamy cheesecake surprise inside.
- Mini Pumpkin Cheesecakes. Individual pumpkin cheesecakes with a spiced gingersnap crust. Great for Thanksgiving!
- Pumpkin Bundt Cake. A soft, moist pumpkin cake that’s perfect for sharing
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Pumpkin Cream Cheese Bars
Ingredients
Pumpkin Layer
- 1 ½ cups white sugar
- ¾ cup light brown sugar packed
- 1 ¼ cups pumpkin puree
- ¾ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¾ teaspoon salt
Cream Cheese Layer
- 8 ounces cream cheese softened
- ⅓ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Get prepped. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out easily.
- Make the pumpkin batter. In a large bowl, whisk together 1 ½ cups white sugar, ¾ cup light brown sugar, 1 ¼ cups pumpkin puree, ¾ cup vegetable oil, 2 large eggs, and 1 ½ teaspoons vanilla extract until smooth and well combined.
- Add the dry ingredients. Add 2 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, 2 teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¾ teaspoon salt. Stir just until the dry ingredients are incorporated. Don't overmix.
- Make the cream cheese filling. In a separate bowl, beat the softened 8 ounces cream cheese and ⅓ cup white sugar until smooth. Add 1 large egg and ½ teaspoon vanilla extract, then mix until creamy and fully combined.
- Assemble the layers. Spread about two-thirds of the pumpkin batter evenly into the prepared pan. Carefully spread the cream cheese mixture over the pumpkin layer. Drop the remaining pumpkin batter over the cream cheese in small spoonfuls.
- Swirl the layers. Use a butter knife to gently swirl the pumpkin batter and cream cheese together. Make several long, gentle passes through the batter, being careful not to overmix the layers.
- Bake. Bake for 40-45 minutes, until the edges are set and the center looks set but still slightly soft. A toothpick inserted into the pumpkin portion should come out with a few moist crumbs, but no wet batter.
- Cool and chill. Place the pan on a wire rack and allow the bars to cool completely. Refrigerate for at least 2 hours to firm up the cream cheese layer and make slicing easier.
- Slice and serve. Use the parchment overhang to lift the chilled bars from the pan. Cut into 24 bars, or larger squares if preferred.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Soften the cream cheese before mixing to prevent lumps.
- Mix the pumpkin batter just until the flour disappears.
- Spread the bottom pumpkin layer evenly.
- Drop the remaining pumpkin batter in small spoonfuls for easier swirling.
- Swirl gently to keep the pumpkin and cream cheese layers distinct.
- Check for doneness in the pumpkin portion, not the cream cheese layer.
- Cool completely before refrigerating to prevent condensation.
- Chill for at least 2 hours before slicing.
- Use the parchment overhang to lift the bars out of the pan.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Thank you cathy