Description

Moist, spiced pumpkin bars with a tangy cream cheese swirl. This one-bowl recipe is easy to make, perfect for fall, and stays soft for days.

Ingredients

Scale

1 cup (225g) softened unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar
2 large eggs, room temperature
1 cup (240g) pure pumpkin puree (not pie filling)
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice (or blend: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
8 oz (225g) softened full-fat block cream cheese
½ cup (60g) powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and grease lightly.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until just combined.
In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add dry ingredients to wet ingredients. Mix on low speed or stir with a spatula until just combined. Do not overmix.
In a small bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Pour half of the pumpkin batter into the prepared pan. Dollop spoonfuls of cream cheese mixture over the batter. Drop remaining pumpkin batter over the cream cheese. Gently swirl with a knife or toothpick to create ribbons.
Bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
Cool in the pan on a wire rack for at least 20 minutes before cutting into squares.

Notes

Ensure all ingredients (butter, eggs, cream cheese) are at room temperature for best texture. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Bars taste better the next day as flavors meld. Store in an airtight container at room temperature for 3 days or in the fridge for 5 days. Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 26
Sodium: 220
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 4

Keywords: pumpkin bars, cream cheese swirl, fall dessert, pumpkin dessert, easy baking, one-bowl recipe, autumn treats