Well, it wouldn’t be the Fall season if I didn’t give you guys a pumpkin recipe, amirite? I’m sure your feeds have been littered with such recipes but this is a dessert you cannot pass up.
Every season, I pin a lot of new recipes that I can’t wait to try. More often than not, I usually only get around to trying one or two of them though because…#momlife. But these Pumpkin and Cream Cheese Snack Bars are a Fall staple I always make time for. At least once. But hopefully multiple times.
Packed with all the pumpkin and spice flavor, these super moist bars are a fun snack to have around the house. And my only words of advice are to make these in advance. Giving the flavor in these bars a little extra time to meld together makes all the difference, so be sure to make ahead of time if you can!
Happy Fall, ya’ll!
Just kidding, I’m Asian. Happy Fall 😜
Pumpkin & Cream Cheese Cake Bars
Equipment
- 9×13" pan
Ingredients
Pumpkin Cake Bars
- 6 tbsp. butter, at room temperature
- 1-1/2 c. sugar
- 2 eggs, at room temperature
- 1 (15 oz.) can pumpkin puree
- 1 tsp. vanilla extract or vanilla bean paste
- 1/4 c. water
- 2 c. all purpose flour
- 2 tsp. ground cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Cream Cheese Swirl
- 1 (8 oz.) package cream cheese, at room temperature
- 1 egg, at room temperature
- 1/4 c. sugar
- 1/2 tsp. vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350ºF. Spray 9×13" baking pan with cooking spray; set aside until ready to use.
- In a large bowl, with mixer on medium speed, beat together butter and sugar until smooth. Beat in eggs, pumpkin, vanilla extract, and water, until combined.
- Add flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt, to the wet ingredients and beat together on low speed until well blended. Spread 2/3 of the mixture evenly in prepared pan.
- For the cream cheese swirl, in a small bowl, beat together cream cheese, egg, sugar, and vanilla extract, until smooth. Spread the cream cheese mixture evenly over the pumpkin batter.
- Dollop the remaining pumpkin batter over the cream cheese mixture and spread as evenly as possible. Use a tabe knife to swirl the two batters together.
- Bake 30 to 35 minutes or until the center springs back when touched. Cool completely before cutting into bars and serving.
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