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Pumpkin & Cream Cheese Cake Bars

Adapted from Six Sister's Stuff
Super moist, spice-filled pumkin cake bars with a cream cheese swirl!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 24 servings

Equipment

  • 9x13" 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 9x13" 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.
Keyword Bars, Cream Cheese, Dessert, Homemade, Pumpkin,, Recipe