Pumpkin Cream Cheese Bars
These Pumpkin Cream Cheese Bars have a rich, spiced pumpkin filling and a crumbly, buttery crust. They’re a comforting fall dessert that’s perfect to make this autumn. It’s one of the best pumpkin dessert recipes for fall baking.
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I started making these every fall because they’re warm, rich, and always a hit at any gathering. They’re also great for bake sales—easy to pack and everyone loves them!
If you’re into more Pumpkin recipe ideas, you may also want to check out my Homemade Pumpkin Pie Tarts and Pumpkin Brownies.
How to Make Pumpkin Cream Cheese Bars
Ingredients you’ll need for the crust and topping
Ingredients you’ll need for the cream cheese filling
Step by Step Guide
1. Preheat your oven to 350°F.
2. Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
3. To make the crust, mix the flour, oats, baking soda, and salt in a small bowl.
4. In a large bowl, beat the butter and sugars together on medium speed for about 1 minute.
5. Scrape down the sides of the bowl, then gradually fold in the dry ingredients until the mixture forms a moist, crumbly texture.
6. Press half of this mixture evenly into the bottom of the prepared baking dish. Reserve the remaining half for the topping.
7. Bake the crust for 14 minutes.
8. While the crust bakes, prepare the filling. Beat the cream cheese in a large bowl on medium speed for 1 minute. Add the sweetened condensed milk, egg yolk, vanilla, and pumpkin pie spice. Continue mixing until well combined.
9. Once the crust is baked, spread the pumpkin cream cheese filling evenly over it.
10. Drop spoonfuls of pumpkin puree over the filling and use a spoon to swirl it in gently.
11. Sprinkle the reserved oat and sugar crumble mixture over the top. Bake for an additional 23 minutes.
12. Let the bars cool completely in the pan before cutting to ensure neat slices.
Serve and Enjoy!
Important Recipe Notes
- Use room temperature cream cheese for a smooth, creamy filling.
- Don’t overmix the batter to keep the crust crumbly and tender.
- Make sure to fully cool the bars before cutting to get clean slices.
- These bars keep well in the fridge for up to 5 days—store in an airtight container.
- You can freeze them for up to 2 months; thaw overnight in the fridge before serving.
Pumpkin Cream Cheese Bars
Ingredients
For Crust/Topping
- 13 Tbsp unsalted butter, room temp
- ¾ cup brown sugar
- ¾ cup sugar
- 1 ½ cup all purpose flour
- 1 ½ cup quick cooking oats
- 1 tsp baking soda
- ½ tsp salt
Pumpkin Cream Cheese Filling
- 1, 8 oz cream cheese, room temp
- 1, 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 egg (just the yoke)
- 2 tsp pumpkin pie spice
- 1, 15 oz can pumpkin puree
Instructions
- Preheat your oven to 350°F.
- Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- To make the crust, mix the flour, oats, baking soda, and salt in a small bowl.
- In a large bowl, beat the butter and sugars together on medium speed for about 1 minute.
- Scrape down the sides of the bowl, then gradually fold in the dry ingredients until the mixture forms a moist, crumbly texture.
- Press half of this mixture evenly into the bottom of the prepared baking dish. Reserve the remaining half for the topping.
- Bake the crust for 14 minutes.
- While the crust bakes, prepare the filling. Beat the cream cheese in a large bowl on medium speed for 1 minute. Add the sweetened condensed milk, egg yolk, vanilla, and pumpkin pie spice. Continue mixing until well combined.
- Once the crust is baked, spread the pumpkin cream cheese filling evenly over it.
- Drop spoonfuls of pumpkin puree over the filling and use a spoon to swirl it in gently.
- Sprinkle the reserved oat and sugar crumble mixture over the top. Bake for an additional 23 minutes.
- Let the bars cool completely in the pan before cutting to ensure neat slices.
