Pumpkin Cream Cheese Bars

These Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese throughout. This will be on your fall treat list every year.

If you follow me on Instagram you know that we had our annual Halloween Bunko and of course I needed a costume for the night. I wasn’t very committed to going all out on a costume this year. Sometimes I’m in the mood to get dressed up and sometimes I’m happy to put on some black ears and call myself a cat. This was a cat kind of year.

I strolled into Party City with two kids trying to get in and out as fast as I could. I glanced at all of the costumes on the wall and saw that most of them barely covered more than my swimsuit would.

The worker by the costumes asked if she could help me so I asked her if they had any costumes that actually covered your body. She thought for a couple of seconds and said, “Um…yeah, we have two. The pirate and the devil. Oh wait, and the nun.”

Give me the devil,” I said. (I already own the pirate and the nun)

So I was a $12 devil for Halloween Bunko. Not exactly creative, but covered all my naughty parts.

These Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese throughout. This will be on your fall treat list every year. the-girl-who-ate-everything.comEven though I’ve had a lot of pumpkin recipe fails this year, I haven’t given up on pumpkin recipes yet. This recipe is a sister recipe to the Pumpkin Cake that is also on this blog. It tastes like a pumpkin bread generously swirled with a sweet cream cheese mixture. I had this in the oven in under ten minutes. It’s one of those traditional recipes that you’ll want to make every year.These Pumpkin Cream Cheese Bars are moist pumpkin bars with swirls of cream cheese throughout. This will be on your fall treat list every year. the-girl-who-ate-everything.comYou can add nuts if you like. It definitely adds a nice crunch if nuts are your thing.

 

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Pumpkin Cream Cheese Bars
Servings: 18 bars
Ingredients
Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
Batter:
  • 1 cup canned pumpkin puree
  • 1 cup sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice (see Note for substitution)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • (optional) 1/2 cup chopped pecan pieces
Instructions
  1. Preheat oven to 375°.
  2. Spray a 9x13" baking pan with cooking spray. Set aside.
  3. For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  4. For the batter: Combine the pumpkin, sugar, egg and oil in medium mixing bowl and mix until well combined.
  5. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine.
  6. Pour batter into prepared baking dish, and spread to cover bottom of pan.
  7. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture in an up and down pattern. Repeat going the other way. When marbling make sure you don't go all the way to the bottom of the pan. Sprinkle with the chopped pecans if desired.
  8. Bake for 25 - 28 minutes or until toothpick inserted in the center comes out clean.
  9. Cool an cut into squares. Store in the refrigerator.
Recipe Notes
If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 1/2 teaspoons of Pumpkin Pie Spice in this recipe is: 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon allspice.

Source: Just a Pinch

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Comments

  1. Same scenario for me while I was picking out my costume, my choices were a trampy waitress, a nearly naked lady cop or an Indian. Needless to say I was an Indian.

    These pumpkin bars look so creamy good! I wish I had a nice large square this morning for breakfast!

    • Next year you might want to think about not dressing up as someone else’s culture. I mean how’d you feel if folks were dressing up w/ you as a choice between trampy waitress, nearly naked lady cop or you? Oh yeah, and add on some of your religous symbols as well (which is what the feathers in the headpieces can be). Hard enough to have ones home basically invaded & taken over….ending up as a costume choice. I’m sure you meant well…..just something to think about. Agree w/you that the choices are horrid (when did slutty become the point?). AND that these bars look good!

  2. Yum! Your bars look amazing!!! I get ya about Halloween costumes! So many of them are so skimpy, and worse yet cheap fabric. Skimpy, fine, but not for me! But Skimpy and Cheap, just plan bad! lol

  3. Incredibly yummy!

  4. The cheesecakeness off these looks do yummy. Thanks for sharing 🙂

  5. These sound like such a delight! Love this bar!

  6. I think I’m too old to dress up, never too old for candy though.
    Love these bars!

  7. You sound just like me. Some years I don’t feel like going all out on a costume either. I too didn’t feel like going all out this year and pulled out my Dr costume. Scrubs are so comfortable. This recipe sounds delicious and I love nuts with my pumpkin.

    I’ve never played Bunco but I hear people have a great time.

  8. Talk about an easy-peasy recipe!
    I LOVE pumpkin and this one will be a definite keeper.
    Plus I’ll score extra points with my friends, we’re all big dessert girls! 😀

  9. I haven’t been to a Bunko party since the ones my parents threw when I was a kid. Granted they still do them now but I don’t live in the same city anymore. I bet these bars were a hit!

  10. Yum!!! These look divine! U just can’t ever go wrong with pumpkin and cream cheese!

  11. I made them and they were amazing.Thank you for your great receipes.

  12. These look really yummy!

  13. I love your site & all the great recipes. Just saw your photo on the sidebar… Small world! My Dad is your cousin Barry 🙂

  14. These are wonderful! Made them for a quick after school treat yesterday and there are two bars left this morning! We shared with our neighbors who loved them too! Thanks for sharing recipes that I don’t worry about trying….if you’re sharing them I know they’ll be winners around here!

  15. These were soooooo GOOD! I made them tonight and they were a hit! soooo yummy!

  16. I was wondering if you could Whole Wheat Flour? I hope to make this this weekend. Please let me when you read this. I do have coconut oil too? Thank You beth

    • Christy {The Girl Who Ate Everything} says:

      I definitely think you could use whole wheat flour. They will obviously be a little more dense. I haven’t used coconut oil so I’m not sure how that would taste.

    • Hi Beth,

      Did you happen to make this using whole wheat flour and coconut oil? If so, how did it come out and what measurements did you use?

      Thank you,
      Jenny

  17. Hi thanks for a great recipe i have a question do you think you could make in a bundt pan

    thanks
    kat

  18. Is it possible to substitute for the eggs?.
    Flax oil maybe???

  19. These bars look decadent! I can’t wait to bake them for my pumpkin kick-off party on 9/23/14 (first day of Fall). I’m a fall fanatic!!!

    Do you know of any way to make this with fewer calories and fat using your baking expertise? I work with a bunch of caloric conscious coworkers!! 😉

    I’ve come up w/ the following calories/fat/carbs per serving (18)
    173 Calories / 9 Grams of Fat / 14 Carbs – This won’t be good considering I’ll eat 3 bars myself!

    Thank you for sharing!

  20. These bars look decadent! I can’t wait to bake them for my pumpkin kick-off party on 9/23/14 (first day of Fall). I’m a fall fanatic!!!

    Do you know of any way to make this with fewer calories and fat using your baking expertise? I work with a bunch of caloric conscious coworkers!! 😉

    I’ve come up w/ the following calories/fat/carbs per serving (18)
    173 Calories / 9 Grams of Fat / 14 Carbs – This won’t be good considering I’ll eat 3 bars myself!

    Thank you for sharing!

    • Christy {The Girl Who Ate Everything} says:

      I think you could definitely sub whole wheat flour. I’m not sure about the coconut oil but I’m sure it would work.

  21. These squares created a lot of discord at my in-laws family dinner last night. My mother in law and her sister along with her niece fought over the leftover squares. I noticed several being stolen back and forth. The purchaser of the store bought pumpkin pies was also quite aggitated that no one was eating the pies.

    The square were wonderful! I would make them year round!

  22. I had to come on here today and post how delicious these are. I found the recipe on Pintrest and they came out FANTASTIC. I actually made them to sell at my daughters arts conservatory (where they actually have a really well known culinary program). So easy and so delicious and I WILL be making them again. I actually made two batches of these on a work night and they were done in less than an hour. Thank you SO much for posting!

  23. These are dee-licious. I partly wish I didn’t stumble across your recipe because now I’m going to want to eat them. all. the. time. Yummity yum yum!!

  24. These are dee-licious! I brought them over to a friend’s house tonight as a dessert and they were gobbled up. I’m glad I kept a few squares back at home for a reserve. I am stuffed to the gills but my craving for them continues. I want/need them all. the. time. 🙂 The “leftovers” will tasty mighty fine tomorrow morning! Thank you for sharing this recipe. Yummity yum yum!

  25. Not sure what I did wrong but these did not turn out and at all the cream cheese mix was all runny don’t think there is suppose to be an egg in the mix- I mixed it up 2x and wasted the cream cheese no dollop more like pour over the top and they didn’t have any flavor I thru them all in the garbage. I rechecked and I followed the recipe perfectly!!

    • Did you use low fat or fat free cream cheese? Gotta use full fat for this, otherwise it turns out runny! I made the SAME mistake with a triple batch of pumpkin rolls one year! Had to throw it all out and start over with full fat cream cheese. It’s just the regular stuff, just make sure it doesn’t say low fat or fat free

    • Christy {The Girl Who Ate Everything} says:

      So sorry they didn’t turn out. The egg is supposed to be in there. I’m not sure what went wrong?

    • I used full fat cream cheese and the mix was runny and blended into the bottom batter but who cares. It was a delicious, very moist Punkin CAKE that came out of the oven. Everyone loves it! Thx sooooooo much!

  26. Vickie Beachem says:

    These bars were incredible! I have never been a fan of pumpkin, avoid pies and other dishes. However, couldn’t keep my fingers away from these bars! Thank you!!

  27. Carolyn Howell says:

    I will certainly make this. It sounds so yummy. Love pumpkin!!

  28. Could you share the pumpkin cream cheese bars on your FB page? I tried sharing the link but it won’t let me. I made these for a potluck at my school and they were a huge hit! I even made them gluten free by using a gluten free flour blend!

  29. What size can of pumpkin should I use? The small or large?

  30. These bars were good I would do some type of crumb topping to them otherwise they are very plain looking.

  31. Thanks for the recipe! What size can of pumpkin? 29 oz

  32. My cream cheese mixture was lumpy… Hoping they turn out, they are in the oven now.. But any thoughts as to why? Over beating? Cream cheese maybe not soft enough?

  33. Good morning! I have everything to make these except that I have just canned pumpkin. Does it have to be purée? Thanks in advance! 🙂