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Cozy Cream Cheese Swirl Pumpkin Bars – Easy Fall Dessert

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These cozy cream cheese swirl pumpkin bars are the perfect fall dessert, combining a moist, tender pumpkin layer with a tangy cream cheese swirl. Quick and easy to make, they’re a crowd-pleaser that brings comfort and warmth to any occasion.

Ingredients

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  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature (full-fat block)
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the pumpkin batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix. Pour batter into prepared pan and spread evenly.
  5. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add ¼ cup sugar and beat until combined, then add egg yolk and ½ teaspoon vanilla extract. Beat until completely smooth.
  6. Drop spoonfuls of cream cheese mixture (8-10 dollops) over the pumpkin batter. Using a butter knife or offset spatula, gently swirl the cream cheese into the batter with figure-eight motions. Do not over-swirl.
  7. Bake for 30-35 minutes, until edges are set and slightly golden, and center is just barely jiggly. A toothpick inserted into the pumpkin part should come out with a few moist crumbs.
  8. Cool in the pan on a wire rack for at least 1 hour. Using parchment overhang, lift the slab out and transfer to a cutting board. Cool completely (another 30 minutes) before slicing.

Notes

Room temperature ingredients are crucial for best results. Do not overmix the batter or over-swirl the cream cheese. Let bars cool completely before slicing for clean cuts. For glass pan, reduce oven temperature by 25°F. Bars can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://junomeals.com/cozy-cream-cheese-swirl-pumpkin-bars-easy-fall-dessert/