Real Recipes From Real Home Cooks ®

pumpkin cream cheese bars

(25 ratings)
Blue Ribbon Recipe by
Terrie Hoelscher
Harpers Ferry, WV

Woo-hoooo! This is my 100th recipe posted! :o) These pumpkin cream cheese bars are just right for this Fall season. They are moist, lightly spiced, and have just the right amount of sweetness. No need for frosting ... just cool, cut and serve! Semi-sweet chocolate chips are optional. If you don't have pumpkin pie spice, mix together 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/4 tsp. ground ginger...voilá!

Blue Ribbon Recipe

What a perfect treat on a perfect fall afternoon!  This will be a great pumpkin dessert for your Thanksgiving meal.

— The Test Kitchen @kitchencrew
(25 ratings)
yield 18 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For pumpkin cream cheese bars

  • 8 oz
    cream cheese, softened
  • 1/4 c
  • 1
  • 1 c
    solid pack pumpkin in a can
  • 1 c
  • 1
  • 1/3 c
    vegetable oil
  • 1 c
    all-purpose flour
  • 1 tsp
    pumpkin pie spice [see note in comments]
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
    chopped pecan pieces

How To Make pumpkin cream cheese bars

  • 1
    Preheat oven to 375°
  • Pan sprayed with non-stick spray.
    Spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.
  • Cream cheese, sugar, and egg mixed in a bowl.
    For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.
  • Pumpkin, sugar, eggs, and oil in a bowl.
    For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well.
  • Flour and spices added to the mixture.
    Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.
  • Batter poured into a baking pan.
    Pour batter into prepared baking dish, and spread to cover bottom of pan.
  • Cream cheese mixture drizzled over top.
    Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish.
  • Chopped pecans sprinkled on top of cream cheese mixture.
    Sprinkle with the chopped pecans.
  • Pumpkin cream cheese bars baking in the oven.
    Bake 25 - 28 minutes, or until a cake tester comes out clean.
  • Tray cooling before cutting squares.
    Cool the entire pan of bars, then cut into squares. Makes 18 squares.