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
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 large eggs, lightly beaten
Reviews
Made these exactly to recipe (which is what I always do before posting a review) and they turned out great and were a big hit at Thanksgiving. Loved the unusual spices. They were even better the next day. Thank you Kim!
Blah! That is all I have to say.....never making again!
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.
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.
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.
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.
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!
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
Very good pumpkin bar! I too like more cinnamon/spice taste but the guests raved about them when made for a fall gathering.
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.