Go Back

Pumpkin Cream Cheese Bars

These soft, spiced bars feature a delightful swirl of cream cheese, making them a perfect pie-free dessert for Thanksgiving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bars
  • 1 can pumpkin puree Choose 100% pumpkin, not pumpkin pie filling.
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 1/2 cup neutral oil Such as canola or vegetable oil.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
For the Cream Cheese Swirl
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, and neutral oil until smooth.
  3. Fold in the flour, baking powder, cinnamon, and kosher salt until fully incorporated.
  4. In a separate small bowl, beat the softened cream cheese, granulated sugar, and vanilla until creamy.
  5. Spread most of the pumpkin batter evenly into the lined pan.
  6. Dollop the cream cheese mixture on top and add a few spoonfuls of the remaining pumpkin batter. Swirl together with a knife to combine slightly.
Baking
  1. Bake in the preheated oven for 28 to 32 minutes, or until the center of the bars is set.
  2. Remove from oven and allow to cool completely before slicing into bars.

Notes

To prevent overbaking, check for doneness around the 28-minute mark. For cleaner cuts, chill the bars before slicing. For a crust, press crushed gingersnaps mixed with melted butter into the bottom of the pan before pouring in the batter.