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Pumpkin Spice Cream Cheese Bars

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These pumpkin spice cream cheese bars feature swirled layers of spiced pumpkin cake and creamy cheesecake, making them the ultimate easy fall dessert. Soft, moist, and crowd-pleasing, they’re perfect for gatherings or cozy afternoons.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
  • 1/2 tsp vanilla extract
  • 8 oz (226g) cream cheese, softened (full-fat recommended)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (room temperature)
  • 1/2 tsp vanilla extract
  • 1/4 cup (30g) chopped pecans or walnuts (optional)
  • Cinnamon sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly spray with nonstick spray.
  2. In a large mixing bowl, whisk together pumpkin puree, 1/2 cup sugar, vegetable oil, and 2 eggs until smooth. Add 1/2 tsp vanilla extract.
  3. In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until combined; do not overmix.
  5. Spread the pumpkin batter evenly into the prepared pan.
  6. In another bowl, beat softened cream cheese with 1/4 cup sugar until creamy and smooth. Add 1 egg and 1/2 tsp vanilla extract; beat until silky and lump-free.
  7. Spoon the cream cheese mixture over the pumpkin batter in dollops. Swirl gently with a knife or spatula to create a marbled effect.
  8. Sprinkle chopped pecans or walnuts and dust with cinnamon sugar if desired.
  9. Bake for 28-32 minutes, or until the cream cheese layer is set and edges are lightly golden. The center may jiggle slightly.
  10. Cool in the pan for at least 1 hour. For cleaner slices, chill in the fridge for 30 minutes before cutting. Lift out using parchment and slice into squares.
  11. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

For gluten-free bars, use almond flour or a 1:1 gluten-free blend. For dairy-free, substitute plant-based cream cheese and coconut oil. Do not overmix the batter for tender bars. Chilling before slicing gives cleaner cuts. Bars freeze well for up to 2 months. Add chocolate chips or dried fruit for variations.

Nutrition

Keywords: pumpkin spice, cream cheese bars, fall dessert, easy pumpkin bars, marbled cheesecake bars, Thanksgiving dessert, Halloween treat, nut-free option, gluten-free option

Find it online: https://jodierecipes.com/pumpkin-spice-cream-cheese-bars-easy-fall-dessert-everyone-loves/