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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)
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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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