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Cream Cheese Pumpkin Bars

 Cream Cheese Pumpkin Bars
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
24 ServingsPrep: 25 min. Bake: 35 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten


  • 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.
  • Press remaining crumb mixture onto bottom of a greased 13x9-in.
  • baking pan. Bake 15 minutes.
  • 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.
  • Bake 20-25 minutes or until a knife inserted near the center comes

2 of 2

Cream Cheese Pumpkin Bars (continued)

Directions (continued)

  • 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 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.