Pumpkin Cream Cheese Bars
These Pumpkin Cream Cheese Bars have layers of soft, moist pumpkin cake flavored with cinnamon and pumpkin pie spice, with a thick, creamy cheesecake-like filling in the middle. They're a great make-ahead dessert for Thanksgiving, holiday gatherings, or anytime you want something a little different from traditional pumpkin pie.
Servings 24 bars
Calories 222kcal
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 9x13-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.
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2073IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
