Print

Perfect Cream Cheese Stuffed Pumpkin Bars: Easy Fall Dessert

cream cheese stuffed pumpkin bars - featured image
Print Recipe

These cream cheese stuffed pumpkin bars feature a spiced, tender pumpkin layer with a hidden ribbon of creamy, tangy cream cheese filling. They’re the perfect fall dessert for gatherings or a cozy night in.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 15-ounce can pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (full-fat block)
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

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 spray with non-stick spray.
  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 melted butter and sugar together until combined. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract, whisk until smooth.
  4. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. In a separate bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add sugar and beat until fluffy, about 1 minute. Add egg yolk and vanilla, beat just until combined.
  6. Spread about two-thirds of the pumpkin batter evenly into the prepared pan (about ½ inch thick).
  7. Dollop cream cheese mixture over the pumpkin batter in spoonfuls, then gently spread into an even layer.
  8. Drop remaining pumpkin batter in spoonfuls over the cream cheese layer and gently spread to the edges.
  9. Bake on the middle rack for 35-40 minutes, until edges are set and center is just barely jiggly. A toothpick inserted into the pumpkin part should come out with a few moist crumbs.
  10. Cool in the pan on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

Room temperature ingredients are crucial. Do not overmix the batter. For extra-smooth cream cheese filling, use a water bath. Let bars cool gradually to prevent cracking. Slice with a hot knife for clean cuts. Bars taste even better on day two or three.

Nutrition

Keywords: pumpkin bars, cream cheese stuffed pumpkin bars, fall dessert, pumpkin dessert, cream cheese bars, easy pumpkin recipe

Find it online: https://breezybake.com/perfect-cream-cheese-stuffed-pumpkin-bars-easy-fall-dessert/