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Cream Cheese Pumpkin Bars

Moist, spiced pumpkin cake bars swirled with a rich cheesecake filling. The perfect fall dessert for Thanksgiving or parties.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Batter
  • 4 large eggs room temperature
  • 1.6 cups granulated sugar
  • 1 cup vegetable oil
  • 15 oz pumpkin puree 1 can, not pie filling
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.33 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • 9x13 Baking Pan or Jelly Roll Pan
  • Mixing bowls
  • Electric Mixer
  • Piping Bag or Ziploc Bag

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
  3. In a large mixing bowl, beat 4 eggs, granulated sugar, oil, and pumpkin puree until well combined and smooth.
  4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Spread batter into the prepared pan.
  5. In a separate bowl, beat cream cheese, 1/3 cup sugar, 1 egg, and vanilla until smooth.
  6. Pour cream cheese mixture into a piping bag or Ziploc bag with the corner cut. Pipe a lattice/grid pattern over the pumpkin batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
  8. Allow to cool completely on a wire rack before cutting into squares.

Notes

Store leftovers in the refrigerator due to the cream cheese filling.