When autumn rolls around, nothing feels more comforting than the warm aroma of pumpkin desserts filling the kitchen. Whether you’re hosting Thanksgiving dinner, preparing a fall potluck dish, or simply craving something seasonal on a cozy weekend, these Pumpkin Pie Bars with Cream Cheese Swirl are the perfect treat. They take everything you love about classic pumpkin pie and transform it into a convenient, shareable bar form with a luscious cream cheese swirl that makes each bite irresistible. Inspired by the traditions of holiday gatherings and the universal love for pumpkin spice, this recipe brings together nostalgia and modern convenience in one delightful dessert.
Why You’ll Love These Pumpkin Pie Bars
- Perfect for gatherings – Easy to cut and serve, making them ideal for potlucks, holiday tables, or bake sales.
- Cream cheese swirl – Adds a tangy richness that complements the spiced pumpkin filling beautifully.
- Make-ahead friendly – These bars can be baked in advance and stored, saving you time on busy days.
- A twist on tradition – Offers all the flavors of pumpkin pie without the hassle of a traditional pie crust.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions
1. Prepare the Crust
The first step to building these pumpkin pie bars is creating a sturdy and flavorful crust. Begin by preheating your oven to 350°F (175°C). This ensures that by the time you’re finished preparing the crust, your oven is at the right temperature and ready to bake. Take out a 9×13-inch baking pan and line it with parchment paper, allowing some to hang over the edges. This little detail will make removing and slicing the bars effortless later on.
In a medium-sized mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Stir everything together until the crumbs are evenly coated and the mixture resembles damp sand. The butter binds the crumbs together, while the sugar adds sweetness and helps the crust firm up during baking. Transfer the mixture to the prepared baking pan and press it down firmly with the back of a spoon or the bottom of a measuring cup. The crust should be evenly distributed and tightly packed so that it doesn’t crumble when cut later. Bake in the oven for 8–10 minutes, just long enough to set the crust. Remove it from the oven and set aside to cool slightly as you move on to the filling.
2. Make the Pumpkin Filling
While the crust is cooling, it’s time to create the heart of these bars—the pumpkin filling. In a large mixing bowl, whisk together one can of pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, two large eggs, one can of evaporated milk, two teaspoons ground cinnamon, one teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, and two tablespoons of flour. Whisk until the mixture is smooth and uniform.
The filling should be slightly thick but pourable, with the fragrance of warm spices filling the air. The combination of cinnamon, ginger, nutmeg, and cloves creates the cozy, autumn-inspired flavor that makes pumpkin desserts so beloved. Pour this mixture evenly over the cooled crust, spreading it with a spatula to create a smooth surface. This ensures that the cream cheese swirl added next will stand out beautifully.
3. Prepare the Cream Cheese Swirl
In a separate bowl, prepare the cream cheese layer that elevates these pumpkin bars from simple to spectacular. Combine 8 ounces of softened cream cheese with 1/3 cup granulated sugar, one large egg, and one teaspoon vanilla extract. Beat the ingredients together until smooth and creamy. The cream cheese must be fully softened at room temperature; otherwise, lumps may form and compromise the silky swirl.
Using a spoon, drop dollops of the cream cheese mixture over the pumpkin filling. Don’t worry about spacing them perfectly—imperfections help create a natural marbling effect. With a butter knife or skewer, gently drag through the pumpkin and cream cheese mixtures in figure-eight motions. Be careful not to overmix, as you want distinct swirls rather than blending the two layers completely. The marbled design should look artistic and intentional.
4. Bake the Bars
Place the pan in your preheated oven and bake for 40–45 minutes. Keep an eye on the edges and center as it bakes. The filling should be mostly set, though it may still jiggle slightly in the center when gently shaken. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. The cream cheese swirls will puff slightly and turn golden at the edges, giving the bars a finished look.
Avoid overbaking, as this can dry out the pumpkin layer and cause cracks in the cream cheese. Once baked, remove the pan from the oven and transfer it to a cooling rack.
5. Cool and Slice
Patience is key in this step. Allow the bars to cool completely at room temperature first. This helps prevent cracking and gives the filling a chance to settle. After cooling, transfer the pan to the refrigerator for at least 2 hours—or preferably overnight. Chilling not only firms up the bars, making them easier to slice, but also enhances their flavor.
Once chilled, use the parchment overhang to lift the bars from the pan. Place them on a cutting board and use a sharp knife to cut into neat squares or rectangles. Wipe the blade clean between cuts for crisp, even edges. Serve chilled and enjoy the perfect combination of creamy, spiced pumpkin filling, buttery crust, and tangy cream cheese swirls in every bite.
Tips for the Best Pumpkin Pie Bars
- Don’t rush the chilling time – The bars firm up as they cool. Cutting too soon will make them messy.
- Spice it your way – Adjust the spice blend to your liking. Add extra cinnamon for warmth or more ginger for a zesty kick.
- Neat swirls – To get the best marbled effect, drag your knife through the batter in figure-eight motions.
- Room temperature cream cheese – Ensures a smooth, lump-free swirl.
Variations to Try
- Gingersnap crust – Swap graham crackers for crushed gingersnaps for a spicier kick.
- Nut topping – Sprinkle chopped pecans or walnuts on top before baking for extra crunch.
- Chocolate twist – Add mini chocolate chips to the cream cheese mixture for a sweet surprise.
- Dairy-free option – Use dairy-free cream cheese and coconut milk instead of evaporated milk.
Serving Suggestions
Pumpkin Pie Bars with Cream Cheese Swirl are delicious on their own, but you can take them to the next level with a few serving ideas:
- Top with whipped cream for a classic pumpkin pie experience.
- Drizzle with caramel sauce for extra indulgence.
- Pair with a hot cup of coffee, chai latte, or spiced apple cider for the ultimate fall treat.
Storage and Make-Ahead Tips
- Refrigerator – Store the bars in an airtight container in the fridge for up to 5 days.
- Freezer – Freeze individual bars wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
- Make-ahead – Bake the bars a day before your event and let them chill overnight for the best flavor and texture.
Nutritional Information (Approximate per bar, based on 16 servings)
- Calories: 230
- Fat: 12g
- Carbohydrates: 27g
- Protein: 4g
- Fiber: 1g
- Sugar: 18g
Why Pumpkin Pie Bars are Perfect for the Holidays
Pumpkin pie is a holiday staple, but making and slicing a whole pie can sometimes feel daunting, especially if you’re serving a crowd. That’s where pumpkin pie bars come in—they’re easier to prepare, easier to serve, and easier to enjoy. With their handheld size, you won’t need to fuss with pie cutters or worry about uneven slices. Plus, the cream cheese swirl not only looks stunning but also adds an element of surprise that elevates this dessert above traditional pumpkin pie.
Expert Tips for Perfect Presentation
If you’re planning to serve these bars at a festive event, presentation is key. Here are a few ideas:
- Slice the bars evenly using a sharp knife wiped clean between cuts.
- Serve on a decorative platter with a dusting of cinnamon or powdered sugar for a polished look.
- Add small dollops of whipped cream on each bar and garnish with a sprinkle of nutmeg.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin works beautifully in this recipe as long as it is prepared correctly. To substitute, roast a sugar pumpkin or pie pumpkin until tender, then scoop out the flesh and puree until completely smooth. The most important step is straining out excess liquid, as fresh pumpkin tends to be more watery than canned. If you skip this step, the filling may become too thin and won’t set properly. Once strained, the consistency should closely match that of canned pumpkin puree, giving you the same velvety texture and rich flavor in your bars.
Can I double this recipe?
Absolutely. If you’re baking for a large family gathering, holiday party, or potluck, doubling the recipe is a smart option. The easiest way to do this is to bake the mixture in two separate 9×13-inch pans. Using two pans ensures even baking and prevents the filling from being too thick, which can affect the texture. If you try to fit all the batter into one oversized pan, it may not cook evenly, leaving the center underbaked while the edges dry out. Sticking to two pans guarantees consistently delicious results.
My cream cheese swirl sank into the filling. What happened?
This is a common issue and usually happens when the cream cheese mixture is too thin or runny. To avoid this, make sure the cream cheese is softened at room temperature but not melted. Melted cream cheese will lose structure and sink quickly into the pumpkin filling. Additionally, don’t overbeat the cream cheese mixture. Overmixing incorporates too much air, which can also cause it to collapse during baking. For the best swirls, the mixture should be thick, smooth, and hold its shape when spooned onto the pumpkin layer.
Do these bars taste better the next day?
Yes, they certainly do! Like many pumpkin desserts, these bars improve after a night of chilling. The resting time allows the flavors of the spices to deepen and meld together, while the texture of the pumpkin layer becomes firmer and creamier. Chilling overnight also makes slicing much easier, resulting in cleaner, more attractive bars. If you can plan ahead, making the bars a day in advance is highly recommended—it takes the pressure off during busy holidays and guarantees the best flavor and presentation.
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Pumpkin Pie Bars with Cream Cheese Swirl Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 Bars 1x
Description
These pumpkin pie bars are a festive twist on the traditional pumpkin pie, with a buttery graham cracker crust, a creamy spiced pumpkin filling, and a luscious cream cheese swirl. They’re easy to serve, perfect for holidays or gatherings, and deliver the nostalgic flavors of fall in every bite.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of the pan. Bake for 8–10 minutes until set, then remove and let cool slightly.
- Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and flour until smooth. Pour filling evenly over cooled crust and spread with a spatula.
- Prepare the Cream Cheese Swirl: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Drop spoonfuls over pumpkin filling. Swirl gently with a knife or skewer to create a marbled effect without overmixing.
- Bake the Bars: Bake at 350°F (175°C) for 40–45 minutes, until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs. Cream cheese swirls should look puffed and lightly golden.
- Cool and Slice: Cool completely at room temperature, then refrigerate at least 2 hours or overnight. Use parchment to lift bars from the pan, transfer to a cutting board, and slice into squares or rectangles before serving.
Notes
- Allow bars to chill fully before slicing for the best texture.
- Adjust spices to taste; add more cinnamon for warmth or ginger for a zesty kick.
- Room-temperature cream cheese ensures a smooth swirl.
- Store in the fridge up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
