Pumpkin Cream Cheese Bars Recipe

Reviewed on Jan. 31, 2011 by sammy139

Oh my god!!!This is so good tthank you for my new favorite. I will be making this one alot.I think it will be my new Thanksgiving dessert.

Reviewed on Nov. 17, 2010 by rookiecook87

this was so good I didnt add the walnuts but whip cream worked just as good

Reviewed on Nov. 07, 2010 by debmank

I made this for an office Halloween party. I always make recipes as instructed the first time so I used the low-fat and fat-free cream cheese. I tasted the batter before pouring it onto the crust and thought it needed a little bit of cloves. It was delicious!! I didn't bring any home and passed out the recipe to several co-workers. Delicious!

Reviewed on Nov. 07, 2010 by mdance

I made this and everyone really thought is was great. Will make again.

Reviewed on Nov. 06, 2010 by Linnie189

Fantastic! A good, simple, and easy recipe.

Reviewed on Nov. 05, 2010 by dogwoodmhp

I'm a Weight Watcher, alway looking for good desserts. The pumpkin bars are excellent. Had many who liked the bars and asked for copy of receipe.

Reviewed on Nov. 02, 2010 by jash

Made this for the co-workers and they raved about it and wanted the recipe to make for their families this Thanksgiving. I'm not a huge pumpkin fan, but this was good. Very simple to make, moist and I used all fat-free cream cheese. Didn't last long at the office...always a good sign. ;)

Reviewed on Nov. 01, 2010 by cookingkiwi

Made this for a party at work and got rave reviews. Very easy, has good consistency.

Reviewed on Oct. 31, 2010 by cocopuff1958

We really enjoyed these bars. The only thing different I did was add a little more of the pumpkin spice. Otherwise these were very delicious and did not last around my house for long.

Reviewed on Oct. 29, 2010 by DayDreamer68

JustDawn....how much Splenda did you use? Were they too moist?

Reviewed on Oct. 29, 2010 by justdawn

I used Splenda instead of sugar and it was wonderful. Everyone at worked loved it!

Reviewed on Oct. 29, 2010 by Cat_003

While the recipe was good, it just didn't WOW me or my family.

Reviewed on Oct. 28, 2010 by topaz

Made this recipe for a group of friends and it was a real hit. I definitely will make this one for Thanksgiving dinner. Light and not too sweet tasting.

Reviewed on Oct. 28, 2010 by gramatux

Everyone who tasted it sighed and said ohhh, this has to be a sin! I loved it and am making it for Thanksgiving

Reviewed on Oct. 28, 2010 by carriejc

I halfed the recipe, and only used reduced-fat cream cheese. I used a 9x9 sq. cake pan. Everyone loved it!!!!!

Reviewed on Oct. 28, 2010 by Paulette wallace

Everyone that ate it, loved it!! I wilol be making it for other gatherings and holidays. I will probably add a little more butter to the crust so it isn't as crumbly.Otherwise it is a great recipe, and fairly easy.

Reviewed on Oct. 28, 2010 by momelbert

Fabulous and easy recipe! Made it for my dad's birthday and everyone had seconds,

Reviewed on Oct. 28, 2010 by melbel801

I made this recipe last week, but I made it as a pie instead of the bars. It was VERY GOOD!! Everyone who had a slice said they want more for the holidays! So now I have 3 orders for these pies from family and friends. The only thing I will do differently next time is to bake the pie in a water bath to keep the temperature even. My oven took an hour and 25 minutes to bake this pie! But I watched it closely and was able to pull it off without a hitch! Thanks so much for this recipe! I'm sure I'll use it for many years to come.

Reviewed on Oct. 28, 2010 by Babunia

YUMMY! Could have eaten the whole thing by myself. I have added this recipe to my collection of favorites!!!!

Reviewed on Oct. 28, 2010 by Kellie G

I have already made this recipe a second time. My co-workers were feeling left out when I told them about making this, so I made another one to take to work and it was gone in a flash, one guy ate 3 pieces!!!!

Reviewed on Oct. 28, 2010 by KyleighKS

Oh my goodness, these were so good! I ended up making mine in a 9x9 dish, I think the 9x5 would have been too small. I also doubled up the pumpkin spice and the vanilla because I love the flavor. Instead of putting the nuts on top I sprinkled a little of the left over graham cracker crumbs. I'm not sure what went wrong for the people that didn't like this. It didn't end up flakey or bland for me, and I even used store brand cheesecake which is usually not nearly as good. I will definitely be making this for Thanksgiving!

Reviewed on Oct. 27, 2010 by 1Bockey

This receipe was dry and a little bit tasteless. I will not waste my time making it again.

Reviewed on Oct. 27, 2010 by baumgasj10

Very easy recipe. I used regular cream cheese and it tasted amazing. I would add a little more butter in the crust to make it less crumbly.

Reviewed on Oct. 26, 2010 by MidwestPatsy

Moist and delicious!

Reviewed on Oct. 25, 2010 by beckykruckenberg

The perfect combination on pumpkin and cream cheese! I piped Cool-Whip on top before garnishing with the walnut halves.

Reviewed on Oct. 21, 2010 by janetmsd

These are nearly perfect. I double the pumpkin pie spice because we love the flavor and add the walnut halves about 15-20 minutes before they are done to toast them. Great when you need a fancy bar to share! Always get raves!!!

Reviewed on Oct. 16, 2010 by brewtal1

I added a bit more sugar and more spices. Cream cheese is such a strong flavor, that you really need to amp up the spice and sweet factor in order to balance the flavors. Other than that, great idea, great recipe! Loved it!

Reviewed on Dec. 23, 2009 by theeemeee

I now have multiple request to make this for family gatherings. It's a nice treat.

Reviewed on Oct. 31, 2009 by tiggs

I made this and got rave reviews!! What I did also was froze it, cut it into bite-size squares & dipped it into almond bark. Everyone wanted the recipe!!! I've now added it to my holiday "goodies" list for Christmas... Keep up the good work!!

Reviewed on Oct. 29, 2009 by marciamyrs

I made this for our secret ingredient party and it was a hugh hit. I did have to add some whipped icing to to top of it. I choose not to use the nuts. Very rich and good. It didn't taste like cheescake and it didn't taste like pumpkin pie, but it was so delicious. I also baked mine inside of a premade prebaked deepdish crust.

Reviewed on Oct. 22, 2009 by patteliv

nothing special,,

Reviewed on Oct. 20, 2009 by kateweather

You would never know this was a light recipe. Loved the flavors and added a little extra pumpkin pie spice to suit my taste. Will definitely be making this again!

Reviewed on Oct. 16, 2009 by Xrayrenee

Filling was too dry and not flavorful.

Reviewed on Oct. 15, 2009 by franci2145

I had rated this a five star not a two

Reviewed on Oct. 15, 2009 by franci2145

This is a great recipe! I used regular cream cheese though. My seven year old grandson always cooks with me when he comes over and we make this together. It was lots of fun. One for him to take home and one for me to take to a family gathering. Everyone loved it, even my niece who doesn't care for cheesecake.

Reviewed on Oct. 15, 2009 by retire04

This is light tasting. I pour some of the batter in a graham cracker pie crust and the rest in a pie pan without a crust. It was great both ways. I will make this again soon.

Reviewed on Oct. 14, 2009 by tboyett

This was a simple, delicious recipe. My family loved it.

Reviewed on Oct. 13, 2009 by karenshannon208

confuse about how much cream cheese to use. If it's a total of 3 (8 ounce pkg). That sure is a lot!

Reviewed on Nov. 12, 2008 by kyladee43

I will have to try this recipe through out the holiday season. Sounds great.