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Crowd-Pleasing Cream Cheese Swirl Pumpkin Bars: Easy Fall Dessert

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These Cream Cheese Swirl Pumpkin Bars are the perfect easy fall dessert, featuring a spiced pumpkin base swirled with tangy cream cheese. Baked in a single pan, they’re ideal for crowds, potlucks, and make-ahead entertaining.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together 1 cup granulated sugar, brown sugar, vegetable oil, 3 eggs, and 1 teaspoon vanilla extract until smooth. Add pumpkin puree and whisk until fully incorporated.
  4. Add dry ingredients to wet mixture and stir with a spatula just until combined. Do not overmix. Batter should be thick but scoopable.
  5. Pour pumpkin batter into prepared pan and spread evenly.
  6. In a small bowl, beat softened cream cheese with an electric mixer until smooth. Add ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until completely smooth.
  7. Drop spoonfuls of cream cheese mixture over the pumpkin batter (8 to 10 dollops). Using a butter knife or toothpick, gently drag through batter in a figure-eight pattern to create swirls. Do not over-swirl.
  8. Bake for 25 to 30 minutes, until edges are set and center is slightly jiggly. A toothpick inserted into pumpkin portion should come out with a few moist crumbs.
  9. Cool in pan on a rack for 1 hour at room temperature, then refrigerate for at least 2 hours before cutting.
  10. Lift bars out using parchment overhang. Cut into 24 squares (6 rows by 4 rows) with a sharp knife, wiping clean between cuts.

Notes

For best results, chill bars at least 2 hours (preferably 4 hours or overnight) before cutting. Room temperature ingredients ensure a smooth swirl. Do not overmix the batter or over-swirl the cream cheese. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese swirl, fall dessert, easy pumpkin recipe, crowd-pleasing dessert, pumpkin cheesecake bars

Find it online: https://crispcraving.com/crowd-pleasing-cream-cheese-swirl-pumpkin-bars-easy-fall-dessert/