Creamy Pumpkin Cream Cheese Bars with Maple Drizzle (Print Version)
Creamy Pumpkin Cream Cheese Bars. A spiced autumn treat with a tangy cream cheese swirl and sweet maple drizzle. Get the recipe for these pumpkin bars.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Crust Components
01 -
1 ½ cups (180g) all-purpose flour
02 -
½ cup (100g) packed light brown sugar
03 -
¼ teaspoon salt
04 -
½ cup (113g) cold unsalted butter, cubed
→ Pumpkin Layer Essentials
05 -
1 (15-ounce) can pumpkin puree (not pie filling)
06 -
¾ cup (150g) granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 ½ teaspoons ground cinnamon
10 -
½ teaspoon ground nutmeg
11 -
¼ teaspoon ground ginger
→ Cream Cheese Swirl Fixings
12 -
8 ounces (226g) cream cheese, softened
13 -
¼ cup (50g) granulated sugar
14 -
1 large egg
15 -
½ teaspoon vanilla extract
→ Spiced Maple Drizzle
16 -
¼ cup (60ml) pure maple syrup
17 -
Pinch of ground cinnamon (optional)
# Instructions:
01 -
First things first, get your oven preheating to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides – you'll thank me later when it's time to lift these pumpkin bars out. In a medium bowl, whisk together your flour, brown sugar, and a pinch of salt. Now, cut in the cold, cubed butter using a pastry blender or your fingertips until it resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan. I always make sure it's really packed down, especially in the corners, for a solid base. Pop it in the oven to bake for about 15 minutes, until it's lightly golden and smells amazing.
02 -
While the crust is baking, let's get that dreamy cream cheese swirl ready. In a large bowl, using an electric mixer, beat the softened cream cheese with half of the granulated sugar until it's smooth and fluffy. This is where having properly softened cream cheese makes all the difference; you want zero lumps. Beat in one of the eggs and a teaspoon of vanilla extract until just combined. Don't overmix here, or it can get too airy and crack later. Set this aside, maybe give it a little taste test, you know, for quality control.
03 -
Now for the star flavor of these Pumpkin Cream Cheese Bars! In another large bowl, combine the pumpkin puree, the remaining granulated sugar, the other egg, and the rest of the vanilla extract. Stir in your cinnamon, nutmeg, and ginger until everything is beautifully combined. You'll see the color deepen and the smell of autumn spices will start to fill your kitchen. This is where I sometimes get a little heavy-handed with the cinnamon because I love that warm spice kick, but stick to the recipe first!
04 -
Once your crust is out of the oven, let it cool for just a few minutes. Pour the pumpkin mixture evenly over the warm crust, spreading it right to the edges. Now, spoon dollops of the cream cheese mixture over the pumpkin layer. This is the fun part! Take a knife or a skewer and gently swirl the cream cheese through the pumpkin. Don't overdo it, or you'll lose that distinct swirl pattern. I aim for about 6-8 swirls, just enough to create that pretty marble effect.
05 -
Carefully place your pan back into the oven. Bake for about 35-45 minutes, or until the edges of the Pumpkin Cream Cheese Bars are set and the center has just a slight jiggle. The cream cheese swirl might look a little puffed up, but it will settle as it cools. Keep an eye on it; you don't want to overbake, or the pumpkin layer can dry out. I usually check around the 35-minute mark, just to be safe.
06 -
Once baked, pull the pan out and let it cool completely on a wire rack. This is crucial for clean slices, I learned that after trying to cut into them too soon and making a crumbly mess. Once it's completely cooled, refrigerate for at least 2 hours, or even better, overnight. Before serving, whisk together your maple syrup and a tiny pinch of extra cinnamon for the spiced maple drizzle. Cut into squares, drizzle generously, and prepare for compliments!
# Notes:
01 -
Don't overmix the crust, it gets tough! I learned that the hard way.
02 -
These pumpkin bars keep well in the fridge for days, maybe even longer if they last.
03 -
No pumpkin puree? Sweet potato puree works surprisingly well, just a slightly different vibe.
04 -
Dust with a little cinnamon before serving for extra warmth and visual appeal.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
electric mixer
05 -
pastry blender (optional)
06 -
whisk
07 -
knife or skewer
08 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 280
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g