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Cream Cheese Pumpkin Bars Recipe
Cream Cheese Pumpkin Bars Recipe photo by Taste of Home

Cream Cheese Pumpkin Bars Recipe

Publisher Photo
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. —Kim Chambers, Laurelton, New York
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 1 cup old-fashioned oats
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened, cubed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten

Nutritional Facts

1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.
  2. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes.
  3. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture.
  4. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars. Yield: 2 dozen.
Originally published as Pumpkin Cream Cheese Bars in Taste of Home September/October 2013

Nutritional Facts

1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream Cheese Pumpkin Bars

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Feb. 2, 2014

"Blah! That is all I have to say.....never making again!"

MY REVIEW
Reviewed Dec. 8, 2013

"Made these for a church potluck and they were gone in like 5 minutes. I was asked to share the recipe.I have made traditional pumpkin bars for years for my family and now these are their favorite."

MY REVIEW
Reviewed Nov. 28, 2013

"I didn't have cardamom on hand but made these anyway, was disappointed, not much flavor, half the pan went to waste, maybe cardamom would have made a big difference."

MY REVIEW
Reviewed Nov. 15, 2013

"These were very good and I liked the change of using a little cardamom. Cardamom is a very expensive spice but it gives just the right flavor to these wonderful tasting bars."

MY REVIEW
Reviewed Oct. 30, 2013

"I've made these bars a couple of times, slightly tweaking the recipe each time, just because I can't help myself. As is it's fantastic, but I've also used mashed sweet potatoes and they're equally delicious. I've also eliminated the spices and used orange zest for a "cleaner" flavor and everyone loved that, too. Lots of options and they all taste great."

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