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Cream Cheese Pumpkin Bars Recipe

Cream Cheese Pumpkin Bars Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Cream Cheese Pumpkin Bars

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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."

MY REVIEW
Reviewed Oct. 28, 2013

"I made these exactly as directed. MH loved them. I personally would prefer more spice and a dollop of whipped cream on top. Will be making for MH for Thanksgiving. I have to say that for 1 can of pumpkin you sure get more dessert than you would for a pie. Great for a crowd!"

MY REVIEW
Reviewed Oct. 27, 2013 Edited Oct. 28, 2013

"I tried this recipe for the first time 10/27/13-I've been wanting to test this recipe out! I DID use about 1-1/4 cups of crumb topping for the bars! NOTE: I used quick oats as I had them on hand and the quick oats worked very well! I also floured the 13x9x2" cake pan! I baked for a total of 30 minutes-I'd baked 20 minutes and the bars didn't test as done! When I baked the bars 10 extra minutes, the bars tested done when I inserted a paring knife into the pumpkin filling and it came out clean! All in all, I think these bars should be really good! I'm going to take them to my volunteer hospital job 10/28/13! Kim Chambers, Thank you for sharing this recipe! I love to bake and Taste of Home has so many recipes to choose from to prepare! Your bars, pictured, looked so delicious! Dawn E. Lowenstein"

MY REVIEW
Reviewed Oct. 22, 2013

"Very good pumpkin bar! I too like more cinnamon/spice taste but the guests raved about them when made for a fall gathering."

MY REVIEW
Reviewed Oct. 20, 2013

"This was an easy recipe to make, and I liked the look of the finished bars; I thought the combination of the cheesecake-like filling with the crumb crust was unique. I thought the taste was average, however. I added a dollop of whipped topping to each piece before serving, as I thought the bars looked like they needed something. If I made these again, I would probably cut back a little on the spices; I think I would like them better if there was more of the pumpkin flavor coming through. That's just my personal preference."

MY REVIEW
Reviewed Oct. 18, 2013

"These have just cooled from the oven. The house smells wonderful..they are for guests tonight, but of course I snuck a little taste...they are VERY good as is..I will make again, but will add maybe a bit of ginger, some nutmeg and more cardamom, but do not get me wrong..they are good as is."

MY REVIEW
Reviewed Oct. 17, 2013

"I enjoyed these, but my husband thought they tasted just like pumpkin pie. I didn't have cardamom, so I used cinnamon, nutmeg, and cloves. Made a half-recipe and used 2 whole eggs. It filled the 8x8 pan and the filling was thicker than the picture showed."

MY REVIEW
Reviewed Oct. 14, 2013

"These bars are delicious! I love the crunch of the oatmeal. A great autumn recipe!"

MY REVIEW
Reviewed Oct. 11, 2013

"The flavor is amazing. I 'm having trouble keeping my hands off these. Can I have seconds and thirds? My family likes them too!"

MY REVIEW
Reviewed Oct. 9, 2013

"Smelled great while baking and tasted just as good! Everyone enjoyed them and I am making my second batch this weekend!"

MY REVIEW
Reviewed Oct. 5, 2013

"Baking right now. Bean I freeze them as they are for a meeting."

MY REVIEW
Reviewed Sep. 30, 2013

"These are absolutely delicious ad the aroma when they are baking is enticing. I did add 1/4 c more sugar to the pumpkin mixture to suit my husband's palate. I also realized I didn't have any cardamom on hand. I improvised by adding heaping 1/4 tsps. of ginger, nutmeg and ground cloves. I will definitely be making this again."

MY REVIEW
Reviewed Sep. 22, 2013

"I made these to bring over to our friends home and we all really enjoyed them! They taste better after having been refrigerated for a day-oh, and they look just like the picture!"

MY REVIEW
Reviewed Sep. 10, 2013

"Just made these and they came out great!"

MY REVIEW
Reviewed Aug. 24, 2013

"Terrible!! Followed recipe exactly - didn't turn out or look anything like the picture. Something is wrong with the recipe!"

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Wine Pairings

Sweet White Wine

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