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?
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
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.
- Preheat your oven and prep your baking pan.
- Mix together the dry ingredients for the pumpkin part of the bars in a bowl, then set aside.
- Mix the butter and sugar together for the pumpkin part of the bars, then the egg followed by the vanilla. Beat well
- Add in your pumpkin and beat well.
- Mix your wet ingredients and dry ingredients together until just combined. Set aside.
- Beat together the sugar, spice, and cream cheese in another bowl.
- Beat in the egg and vanilla.
- Spread ⅔ of the pumpkin layer onto your baking pan, then top with the cream cheese layer.
- Dollop the remaining pumpkin layer over the cream cheese then lightly swirl the two together.
- Bake for 35 - 40 minutes. Cool completely
You can find the full instructions in the recipe card below.
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
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.
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.
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.
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Pumpkin Cream Cheese Bars
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.
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