Pumpkin Cream Cheese Swirl Bars

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 15-ounce can pumpkin puree
• 1 cup cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
2. 2 For the crust, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared dish.
3. 3 Bake crust for 15 minutes or until lightly golden.
4. 4 Meanwhile, in a bowl, mix pumpkin puree, cream cheese, 1/2 cup sugar, egg, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
5. 5 Pour pumpkin mixture over the hot crust. Use a knife to create swirls.
6. 6 Bake for 20-25 minutes, or until set.
7. 7 Cool completely before cutting into bars.

Equipment

• 9x9-inch baking dish
• parchment paper
• mixing bowls
• baking sheet

Variations

• Add chocolate chips to the crust for a decadent twist.
• Top with a drizzle of caramel sauce before serving.

Substitutions

• Use almond flour for a gluten-free crust.
• Substitute Greek yogurt for half the cream cheese for a tangier flavor.

Pairings

• Serve alongside apple cider.
• Perfect with a scoop of vanilla ice cream.

Nutrition

Tips

• For clean slices, chill the bars in the fridge before cutting.
• Use a spatula to gently lift the bars out of the pan.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in a preheated 300°F oven for 10 minutes.

Freezing: Freeze wrapped bars for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Pair with a hot cup of coffee or tea.
• Serve at holiday gatherings.

FAQ