Pumpkin Cream Cheese Swirl Bars

Pumpkin cream cheese swirl bars are the perfect fusion of two beloved autumn flavors—spiced pumpkin and rich, tangy cream cheese. These moist, soft dessert bars offer the cozy warmth of pumpkin pie with the added creaminess of cheesecake, all in a convenient, sliceable form. Whether served at a fall gathering or enjoyed as a midweek indulgence, these bars are always a crowd-pleaser.

Why You’ll Love This Recipe

• Combines pumpkin pie and cheesecake in one easy dessert
• Creamy, spiced, and moist with a tender crumb
• Great alternative to pumpkin pie—no crust rolling required
• Eye-catching swirl or dollop design with minimal effort
• Ideal for fall baking, potlucks, and Thanksgiving desserts

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pumpkin batter:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Brown sugar
• Canned pumpkin puree
• Vegetable oil or melted butter
• Eggs
• Vanilla extract

For the cream cheese swirl:

• Cream cheese (softened)
• Granulated sugar
• Egg yolk
• Vanilla extract

Directions

1. Preheat and prepare the pan:
   Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease lightly.
2. Make the pumpkin batter:
   In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and spices. In a separate bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla. Gradually stir the dry ingredients into the wet mixture until fully combined.
3. Make the cream cheese mixture:
   In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
4. Assemble:
   Pour the pumpkin batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture on top. Use a knife or skewer to swirl gently, or leave as visible dollops for a decorative finish.
5. Bake:
   Bake for 35–40 minutes, or until the center is set and a toothpick inserted near the middle comes out clean with just a few moist crumbs.
6. Cool and slice:
   Let the bars cool completely in the pan. For best results, chill for 1 hour before slicing to firm up the cream cheese.

Servings and Timing

• Servings: 12 bars
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Cooling/Chilling Time: 1 hour
• Total Time: 1 hour 55 minutes

Variations

• Swirl instead of dollops: Use a knife to create a marbled pattern with the cream cheese.
• Add streusel: Sprinkle a cinnamon-oat streusel over the top before baking for added texture.
• Gluten-free option: Use a gluten-free flour blend in place of regular flour.
• Mini version: Make in a mini muffin tin for bite-sized pumpkin cheesecake treats.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months.
• Reheating: Best served chilled or at room temperature, but may be warmed gently in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just ensure it is puréed and well-drained. Canned pumpkin is more consistent in moisture content.

Can I skip the cream cheese topping?

Certainly. You can make the pumpkin bars alone or top them with a glaze or whipped cream instead.

How do I prevent the cream cheese from sinking?

Make sure the pumpkin batter is thick and the cream cheese is not too runny. Avoid overmixing after swirling.

Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. Increase baking time by 5–10 minutes.

Do these bars taste like pumpkin pie?

They have a similar spiced pumpkin flavor but with a cake-like texture and creamy swirls throughout.

Can I reduce the sugar?

Yes, you can cut back slightly on the sugar without significantly affecting texture or flavor.

What if I don’t have nutmeg or ginger?

You can substitute with pumpkin pie spice or increase the cinnamon slightly.

Can I use oil instead of butter?

Yes, vegetable oil keeps the bars moist and works well in this recipe.

Should I refrigerate these bars?

Yes, due to the cream cheese, it’s best to store them refrigerated.

How do I slice them cleanly?

Chill the bars first and use a sharp knife, wiping it clean between cuts.

Conclusion

Pumpkin cream cheese swirl bars offer the best of both pumpkin pie and cheesecake in one easy, sliceable dessert. Moist, warmly spiced, and topped with creamy swirls, these bars are as beautiful as they are delicious. Ideal for holiday gatherings or cozy autumn afternoons, they’re a seasonal dessert that delivers on both flavor and elegance.

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