Description
A collection of moist, spiced pumpkin bars featuring cream cheese frosting, cheesecake swirls, chocolate chips, and crumb topping.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 can (15 oz) pure pumpkin puree
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup all-purpose flour (for topping)
- 0.5 cup packed brown sugar
- 0.5 cup cold unsalted butter, cubed
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; beat 1 cup butter and sugar until fluffy, add eggs, pumpkin, and vanilla; whisk dry ingredients (flour, baking soda, spices, salt) and combine with wet mixture; spread in pan and bake 30-35 minutes until toothpick comes out clean; while cooling, beat cream cheese, ½ cup butter, and vanilla until smooth, then add powdered sugar; cool bars completely, spread frosting, and refrigerate 30 minutes to set before slicing.
- Preheat oven to 350°F (175°C), mix graham crumbs, melted butter, and sugar, press into 9×9 pan, and bake crust for 8 minutes; reduce temperature to 325°F (165°C); beat cream cheese and sugar until smooth, add eggs and vanilla, divide batter into two bowls; mix one bowl with pumpkin, yolk, flour, and spice; pour plain batter over crust, dollop pumpkin mixture on top, and swirl with a knife; bake 40-45 minutes until edges are set but center jiggles; cool completely and refrigerate at least 4 hours before serving.
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan; whisk oil, sugar, and eggs until smooth, stir in pumpkin puree; combine dry ingredients (flour, baking soda, baking powder, spices, salt) and mix into wet batter; fold in chocolate chips; pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- Preheat oven to 350°F (175°C); in a bowl, mix together butter, sugar, and eggs until creamy; add pumpkin and vanilla; combine dry ingredients and mix into wet ingredients; for the topping, mix flour, brown sugar, cold butter, and cinnamon until crumbly; pour batter into prepared pan, sprinkle topping, and bake for 40-45 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: These pumpkin bars are perfect for fall gatherings and can be customized with various toppings.