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Easy Pumpkin Bars with Cream Cheese Swirl – Best Fall Dessert

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These Easy Pumpkin Bars with Cream Cheese Swirl are the perfect fall dessert—moist, tender pumpkin base with a tangy, creamy swirl. Simple to make with pantry staples, they’re kid-approved, budget-friendly, and a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 can (15 oz) pure pumpkin puree
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  3. In another large bowl, whisk together sugar and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  5. Spread pumpkin batter evenly into prepared pan.
  6. In a small bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla extract; beat until silky smooth.
  7. Drop spoonfuls of cream cheese mixture (about 12-15 dollops) over the pumpkin batter. Use a butter knife or skewer to gently swirl in a figure-eight pattern—do not over-swirl.
  8. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be lightly golden.
  9. Cool in pan on a wire rack for at least 1 hour. Then refrigerate for 2-3 hours until completely firm.
  10. Use parchment overhang to lift bars out of pan. Slice into 24 squares with a sharp knife, wiping clean between cuts.

Notes

Cream cheese must be fully softened to room temperature for a smooth swirl. Do not overmix the batter to avoid dense bars. Chill completely before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use a dairy-free cream cheese alternative. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese swirl, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese, pumpkin dessert, fall baking

Find it online: https://tastytuck.com/easy-pumpkin-bars-with-cream-cheese-swirl-best-fall-dessert/