Sweet, swirly, and packed with cozy fall flavors these pumpkin cream cheese bars are a dream come true! With their soft, spiced base and tangy cream cheese topping, they’re the kind of treat you’ll crave all season long.
Table of Contents
Why You’ll Love These Pumpkin Cream Cheese Bars
Pumpkin season? You’re gonna want these on repeat.
They’re the perfect balance of creamy and cakey like a pumpkin pie met a cheesecake and they had a bar baby. You’ll only need simple ingredients (most of them are probably already in your pantry), and there’s no fuss involved. Just mix, swirl, and bake!
These bars are great for potlucks, lunchbox surprises, or when you just need a little something sweet after dinner.
If you’re loving pumpkin desserts, these chocolate-packed cookies are a must-try too!
Ingredients You’ll Need
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
For the Pumpkin Base:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Optional Toppings:
- Powdered sugar (for dusting)
- Caramel drizzle
- Crushed pecans or walnuts
How to Make Pumpkin Cream Cheese Bars
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper or lightly grease it.
2. Make the Cream Cheese Layer
In a small bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
3. Make the Pumpkin Batter
In a larger bowl, whisk together the pumpkin puree, oil, eggs, sugar, and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Add the dry mix to the wet and stir until just combined.
4. Swirl It All Together
Pour the pumpkin batter into the prepared pan and spread evenly. Dollop spoonfuls of the cream cheese mixture on top. Use a butter knife to gently swirl it into the pumpkin layer don’t overdo it, we want pretty swirls!
5. Bake, Cool, and Slice
Bake for 28 32 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan before cutting into bars.
These pumpkin tiramisu cookies offer a creamy twist if you want more indulgent ideas after this!
Tips for Success
- Let your cream cheese come to room temp it’ll blend smoother.
- Don’t overmix your pumpkin batter or it can get dense.
- Start checking for doneness at 28 minutes to keep them moist.
- Want neat cuts? Chill before slicing for sharp edges!
Serving Ideas
Serve these cold or at room temp. Here are some favorite toppings:
- A light dusting of powdered sugar
- Warm caramel drizzle (yum!)
- Whipped cream on the side
- A sprinkle of crushed nuts for crunch
Craving a bakery-style treat? These soft pumpkin snickerdoodles are seriously addictive too.
How to Store Them
Let the bars cool completely before storing.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge.
Fun Variations to Try
Chocolate Chip Pumpkin Bars
Fold in 1/2 cup mini chocolate chips to the pumpkin batter.
Maple Frosted Version
Skip the swirl and frost with maple cream cheese frosting once cooled.
Streusel Swirl
Top with a simple brown sugar and oat crumble before baking.
Gluten-Free Swap
Use your favorite 1:1 gluten-free baking flour. They come out just as tasty!
FAQ: Pumpkin Cream Cheese Bars
Can I make these ahead of time?
Absolutely! Make them a day in advance and store them in the fridge. The flavors deepen overnight.
Can I freeze them?
Yes! They freeze beautifully. Wrap each bar individually and thaw as needed.
Can I use fresh pumpkin?
Sure can just make sure it’s smooth and not too watery. Strain if needed.
Try this recipe and let the fall coziness fill your kitchen! 🍂
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Pumpkin Cream Cheese Bars
Ingredients
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
For the Pumpkin Base:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Optional Toppings:
- Powdered sugar for dusting
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper or lightly grease it.
- In a small bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
- In a larger bowl, whisk together the pumpkin puree, oil, eggs, sugar, and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Add the dry mix to the wet and stir until just combined.
- Pour the pumpkin batter into the prepared pan and spread evenly. Dollop spoonfuls of the cream cheese mixture on top. Use a butter knife to gently swirl it into the pumpkin layer — don’t overdo it, we want pretty swirls!
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan before cutting into bars.