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?

So I didn’t mean to post so many pumpkin recipes in a row, but it is the season, isn’t it? There are just so many recipes I want to share here and I’m trying my best to create them all and space them out.

I haven’t even shared the other marshmallow and fudge recipes I’ve created to give you some space. It’s been a couple of weeks since I’ve last shared a mug cake, right? I’m trying. 

But we only have a short period for pumpkin recipes, so I may as well get them all done now, don’t you agree?

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. 

How to Make Pumpkin Cream Cheese Bars be Frozen

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. 

1. Preheat your oven and prep your baking pan. 
2. Mix together the dry ingredients in a bowl, then set aside. 
3. Mix together the butter and sugar together, 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 2/3 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

Can I Make These Bars with a Graham Cracker Crust?

Yes, you can definitely put a graham cracker crust under these pumpkin cream cheese 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 Make These Pumpkin Bars with 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. 

Tips on Serving Your Bars

I recommend storing your pumpkin cream cheese bars in the refrigerator, but I always tell people to eat them warmed up. When these pumpkin bars are warmed, they have a nicer, 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 ice cream and a drizzle of salted caramel sauce.  It also tastes great with some candied pecans crushed and tossed into the batter. 

Can Pumpkin Bars be Frozen?

You can freeze your sliced pumpkin cream cheese 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. 

Craving more pumpkin?

• Pumpkin Coffee Cake
• Pumpkin Cheesecake Parfaits
• Chocolate Pumpkin Pecan Pie
• Pumpkin Pancakes
• Pumpkin Rice Krispie Treats

Yield: 24 bars

Pumpkin Cream Cheese Bars

Print

The ultimate fall treat - these pumpkin cream cheese bars are so to impress even the biggest pumpkin hater

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

Pumpkin Bars

• 2 cups all-purpose flour
• 1 1/2 tablespoon pumpkin spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 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
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 large egg, room temperature
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with aluminum foil. Set aside.
2. In a bowl, mix together the flour, pumpkin spice, cinnamon, ginger, baking soda, and salt until combined. Set aside.
3. In a mixer, beat your butter and sugars together until light and fluffy. Beat in the egg, vanilla, and pumpkin until well-combined.
4. Mix the flour mixture into the wet ingredients and stir until just combined.
5. Press 2/3 of the mixture into your pan and reserve the rest.
6. Make the cream cheese filling by mixing together the cream cheese, sugar, flour, and spices until smooth.
7. Beat in the egg and vanilla until well-combined.
8. Dollop the filling over the pumpkin mixture, then top with the remaining pumpkin mixture. Swirl the two together lightly.
9. Bake for 35 - 40 minutes, or until a toothpick comes out clean.
10. Cool completely before serving.

Notes

Store in an airtight container for up to a week.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 204 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 179mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 2g