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
Scale
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