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Creamy Pumpkin Pie Bars

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These creamy pumpkin pie bars combine the comforting flavors of traditional pumpkin pie with a buttery crust and a silky cream cheese pumpkin filling, perfect for fall gatherings and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • ½ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened (full-fat recommended)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • Powdered sugar, for dusting (optional)
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, combine 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, and ¼ teaspoon salt. Stir to mix evenly.
  3. Add ½ cup melted unsalted butter and stir until the mixture forms a crumbly dough that holds together when pressed.
  4. Press the crust mixture firmly into the bottom of the prepared pan using the back of a spoon or fingers.
  5. Bake the crust for 12-15 minutes or until the edges start to turn golden.
  6. While the crust bakes, beat 8 oz softened cream cheese in a large bowl until smooth and creamy using an electric mixer.
  7. Gradually add ¾ cup granulated sugar and beat until light and fluffy.
  8. Add 2 large eggs one at a time, beating well after each addition.
  9. Mix in 1 ½ cups pumpkin puree and 1 teaspoon vanilla extract until fully combined.
  10. In a small bowl, whisk together 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon salt.
  11. Sprinkle the spices into the pumpkin mixture and stir until evenly distributed.
  12. Pour the pumpkin filling over the baked crust and smooth the top with a spatula.
  13. Bake the bars for 35-40 minutes until the center is set but slightly jiggly.
  14. Remove from oven and cool completely on a wire rack.
  15. Chill in the refrigerator for at least 2 hours before slicing into 12 bars.
  16. Before serving, dust with powdered sugar and add a dollop of whipped cream if desired.

Notes

Use full-fat cream cheese for best texture. Let eggs come to room temperature before mixing. Avoid overmixing the filling to prevent cracks. Chill bars for at least 2 hours before slicing for cleaner cuts. For gluten-free option, substitute almond flour for all-purpose flour. Vegan adaptations possible with vegan cream cheese, plant-based butter, and egg replacers.

Nutrition

Keywords: pumpkin pie bars, creamy pumpkin dessert, fall dessert, easy pumpkin recipe, pumpkin bars, homemade pumpkin pie bars

Find it online: https://realityeats.com/creamy-pumpkin-pie-bars-recipe-easy-homemade-fall-dessert-bars/