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    Home - Bars

    Published: Oct 11, 2019 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Pumpkin Cream Cheese Bars

    Jump to Recipe Print Recipe

    These pumpkin cream cheese bars are the best thing to happen this fall. It's a cross between pie, cheesecake, and a cookie bar all rolled in one. What could be better?

    stacked pumpkin cream cheese bars

    Why You’ll Love It

    These pumpkin bars are unlike anything you may have had before. They are like a cross between pumpkin pie, pumpkin cookies, and cheesecake all rolled into one. I even like eating them kind of like a pie with whipped cream or warmed up with some ice cream on top. 

    You really can't go wrong regardless.

    The recipe doubles and triples wonderfully and stores beautifully, which makes it great for special occasions when you need to give them to a lot of people. 

    They’re packed with flavor and aren't too heavy on the pumpkin spice, so even skeptics can enjoy it. 

    It is surprisingly easy to make, and fun to dollop and swirl which means if you have any little ones eager to help, this could be a fun project for them! 

    Recipe Ingredients

    ingredients for bars

    Pumpkin bars only require pantry staple ingredients. Chances are you have most of the ingredients available in your kitchen already. Let’s go over a few of the key ingredients. 

    • Flour - In this recipe, we use all-purpose flour. You can substitute it with white whole wheat flour or a 1:1 gluten-free baking flour mix - I recommend Bob’s Red Mill and King Arthur Flour. 
    • Spices - We use both pumpkin spice and extra cinnamon to give these bars a delightful warmth. You can use spice you find at the grocery store, but I also have a wonderful recipe for pumpkin spice mix if you have the individual ingredients, but not the pre-mixed spice. 
    • Pumpkin Puree - It is important to note that we need pure pumpkin puree and not the pumpkin pie puree, which has sugar and spices already mixed in. You can make your own pumpkin puree. If you cannot find pumpkin puree or pie pumpkins to make your own puree, you can substitute with homemade butternut squash puree which has a similar texture and flavor. 
    • Cream Cheese - You should only use full-fat cream cheese that comes in blocks for this recipe. Any other type will result in the bars not coming together correctly. 

    Baking Instructions 

    The recipe for the pumpkin bars is from Martha Stewart, which we adapted by taking out the chocolate chips and adding a layer of cinnamon-infused cheesecake. 

    steps to make pumpkin bars with cream cheese
    1. Preheat your oven and prep your baking pan. 
    2. Mix together the dry ingredients for the pumpkin part of the bars in a bowl, then set aside. 
    3. Mix the butter and sugar together for the pumpkin part of the bars, then the egg followed by the vanilla. Beat well 
    4. Add in your pumpkin and beat well. 
    5. Mix your wet ingredients and dry ingredients together until just combined. Set aside. 
    6. Beat together the sugar, spice, and cream cheese in another bowl. 
    7. Beat in the egg and vanilla. 
    8. Spread ⅔ of the pumpkin layer onto your baking pan, then top with the cream cheese layer. 
    9. Dollop the remaining pumpkin layer over the cream cheese then lightly swirl the two together. 
    10. Bake for 35 - 40 minutes. Cool completely

    You can find the full instructions in the recipe card below. 

    final steps to prep bars

    Expert Tips

    I recommend storing your bars in the refrigerator, but I always tell people to eat them warmed up. When these pumpkin bars are warmed, they have a fluffier texture and the flavors of the spices and cream cheese layer really shine. 

    It tastes amazing when served with whipped cream or even a very small scoop of vanilla ice cream and a drizzle of salted caramel sauce.  It also tastes great with some candied pecans crushed and tossed into the batter.

    Recipe FAQs

    Can I make these bars with a graham cracker crust?

    Yes, you can definitely put a graham cracker crust under these bars! I recommend using 2 cups of graham cracker crumbs mixed with 5 tablespoons of melted butter. Press tightly along the bottom of your pan before topping with your pumpkin.

    Can I use cake mix?

    I get asked this quite a bit, but I haven't tried it this way before. I am sure if you removed the flour, baking soda and salt, you could do it.

    Can I freeze the bars?

    You can freeze your sliced bars as long as you store them in an airtight container. I recommend storing them for only a month in the freezer. To thaw, leave them in the refrigerator overnight.

    close up pumpkin cheesecake bars on wire rack

    Other recipes you may like

    • Pumpkin Spice Latte Cupcakes
    • How to Make Your Own Pumpkin Spice Mix
    • Pumpkin Chocolate Chip Muffins
    • Pumpkin Coffee Cake

    If you try this recipe, please tag me on instagram! Be sure to also follow me on Facebook, and sign up to my newsletter so you never miss out on another tasty treat!

    pumpkin cream cheese bars with fork on plate

    Pumpkin Cream Cheese Bars

    Amanda Powell
    The ultimate fall treat - these pumpkin cream cheese bars are so to impress even the biggest pumpkin hater
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course Bars
    Cuisine American
    Servings 24 bars
    Calories 204 kcal

    Ingredients
      

    Pumpkin Bars

    • 2 cups all-purpose flour
    • 1 ½ tablespoon pumpkin spice
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup unsalted butter room temperature
    • ¾ cup granulated sugar
    • ½ cup [brown sugar]
    • 1 large egg room temperature
    • 2 teaspoons vanilla extract
    • 1 cup pure pumpkin puree

    Cream Cheese Filling

    • 8 ounces cream cheese room temperature
    • ⅓ cup granulated sugar
    • 2 tablespoons all-purpose flour
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 large egg room temperature
    • 2 teaspoons vanilla extract

    Instructions
     

    • Preheat the oven to 350°F. Line a 9 x 13 baking pan with aluminum foil. Set aside.
    • In a bowl, mix together the flour, pumpkin spice, cinnamon, ginger, baking soda, and salt until combined. Set aside.
    • In a mixer, beat your butter and sugars together until light and fluffy. Beat in the egg, vanilla, and pumpkin until well-combined.
    • Mix the flour mixture into the wet ingredients and stir until just combined.
    • Press ⅔ of the mixture into your pan and reserve the rest.
    • Make the cream cheese filling by mixing together the cream cheese, sugar, flour, and spices until smooth.
    • Beat in the egg and vanilla until well-combined.
    • Dollop the filling over the pumpkin mixture, then top with the remaining pumpkin mixture. Swirl the two together lightly.
    • Bake for 35 - 40 minutes, or until a toothpick comes out clean.
    • Cool completely before serving.

    Notes

    You can use cake mix in the recipe by replacing the flour, salt, and leavening in the pumpkin portion of the bars with an equal amount of cake mix.
    Store in an airtight container for up to a week.

    Nutrition

    Serving: 1gCalories: 204kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 45mgSodium: 179mgFiber: 1gSugar: 14g
    Keyword bars, cream cheese, pumpkin, pumpkin spice
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    « Pumpkin Coffee Cake
    Red Velvet Bundt Cake »

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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