Description
Pumpkin Cream Cheese Swirl Bars are moist and warmly spiced dessert bars with a rich swirl of sweetened cream cheese, combining the flavors of pumpkin pie and cheesecake in every bite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese mixture)
- 1 large egg (for cream cheese mixture)
- 1/2 tsp vanilla extract (for cream cheese mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, sugar, oil, and eggs until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually stir dry ingredients into the pumpkin mixture until just combined.
- Pour the pumpkin batter into the prepared baking pan and spread evenly.
- In a medium bowl, beat softened cream cheese, 1/4 cup sugar, egg, and vanilla until smooth.
- Spoon dollops of the cream cheese mixture over the pumpkin batter. Use a knife to gently swirl the mixtures together.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before slicing into bars.
Notes
- For cleaner swirls, drag a knife gently through the batter without overmixing.
- Chill the bars for an hour before slicing for neater cuts.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg