Pumpkin Cheesecake Bars
Two desserts in one pan. These pumpkin bars are soft and tender with a sweet cream cheese layer swirled right into the top. They come together in one mixing bowl, and you do not even have to wash it between layers. There are no eggs in the pumpkin batter, which is what gives these bars a brownie texture instead of a cakey one. If you have been waiting all year for pumpkin season, this is the one to start with.
I have never put these two exact things together like this before. Pumpkin and cheesecake. I thought they would work well together, and boy, do they.
Waiting All Year for This
You get through the August heat, and then one morning the air feels just a little bit different, and all of a sudden you are thinking about cinnamon and nutmeg and something warm coming out of the oven.
That is exactly where these came from. I wanted something that felt like the start of the season without being a whole production. Not a pie you have to roll out a crust for. Not a cheesecake you have to bake in a water bath and worry over. Just a good pan of something you can cut into squares and hand around.
Why These Are So Forgiving
The pumpkin layer goes in thick, so you spread it right into the pan with your hands. Then you dollop the cream cheese mixture over the top and drag a knife through it to swirl it down.
Here is the part I want you to hear: it does not have to be pretty. Your swirl is going to look however it looks, and then it bakes together and turns into something delicious regardless. This is not a recipe that punishes you for not being precise.
For all you coffee lovers, these pumpkin bars go great with your morning cup of joe.
The One Thing That Surprised Me
Did you notice what ingredient we did not put in the pumpkin mixture? That is quite unusual. We did not put any eggs in it.
That gives these more of a brownie texture and consistency than a cake texture. If you want them to be more like a cake, you could add an egg or so. But I did not do that, because I wanted them to stay more like the brownies. A little bit cakey, a little bit brownie like. I think it is the perfect combination.
My Tips for These Bars
Room temperature really does matter. Both the cream cheese and the butter need to be soft. This is one of those recipes where planning ten minutes ahead saves you a lot of trouble at the mixer.
Be careful with the water. The recipe calls for two tablespoons, and that is right for canned pumpkin. If you have made homemade pumpkin puree, it can naturally hold more water. In that case, leave the water out and gauge it by how your pumpkin looks.
Make sure it is pure pumpkin. Not pumpkin pie mixture. That one already has the sugar and the spices in it, and it will throw the whole thing off.
Do not skip the parchment. Line the pan and let it come up the sides. When they are done you lift the whole slab straight out and cut it on a board, which is so much easier than working a knife around inside a hot pan.
Do not over bake them. Let them just start getting done around the edge. The center will still be a little soft, but not raw. My oven cooks a little faster and mine were ready at 20 minutes, so start checking there.
How to Make Pumpkin Cheesecake Bars
Here is the full recipe with everything you need. If you would rather watch me make them, the video is right here on the page too.
Pumpkin Cheesecake Bars
Ingredients
Cheesecake Layer
- 8 oz cream cheese softened to room temperature
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
Pumpkin Layer
- 1 cup butter 2 sticks, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pure pumpkin not pumpkin pie filling
- 2 tbsp water
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp cream of tartar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
Instructions
Make the Cheesecake Layer
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper, letting it come up the sides, and lightly grease.
- Put the whole 8-ounce block of cream cheese in a mixing bowl and cream it just a little before adding anything else. Let it sit out ahead of time and come to room temperature. Cold cream cheese will not smooth out.
- Add the sugar, then the egg, then the vanilla. Mix until smooth and creamy, scraping the bowl down as you go. That cream cheese likes to stick around the edge.
- Transfer the mixture to a separate bowl and set it to the side.
Make the Pumpkin Layer
- Use the same mixing bowl without washing it. Add the softened butter, granulated sugar, and packed brown sugar, and cream together for 1 to 2 minutes. Scrape the bowl down.
- Add the pumpkin, water, and vanilla. Mix until fully combined, scraping down any spots where the butter and sugar have not taken in the pumpkin. It will look a little funky at this point, and that is fine.
- Add the flour, cinnamon, cream of tartar, baking powder, baking soda, nutmeg, allspice, and salt. Mix very slowly at first, just until the flour starts to disappear, then turn it up a little. Stop as soon as it looks well combined. You will have a thick batter.
Assemble and Bake
- Spread the pumpkin batter into the prepared pan. Lightly grease your hands and push it out to the corners and edges, then smooth it with a spatula. Try to get it as even as you can. A little variation is okay.
- Spoon the cream cheese mixture in dollops around the pan. Take a knife and swirl it down into the pumpkin batter and around. It does not have to be pretty. It bakes together.
- Stir the topping sugar and cinnamon together and sprinkle lightly over the top. You do not want too much.
- Bake 20 to 25 minutes. Do not over bake. Let the edges just start getting done; the center will still be a little soft, but not raw. Ovens vary, so start checking at 20 minutes.
- Let the bars cool almost completely, then lift them out by the parchment and cut. They should feel soft and tender and cut through easily.
Video
Notes
- Use pure pumpkin, not pumpkin pie filling. The filling is already sweetened and spiced and will throw the recipe off.
- If you are using homemade pumpkin puree, leave out the two tablespoons of water. Homemade puree naturally holds more moisture.
- There are no eggs in the pumpkin layer, and that is on purpose. It gives these bars a brownie texture. For a cakier bar, add one egg to the pumpkin mixture.
- Both the cream cheese and the butter need to be at room temperature for a smooth batter.
- The parchment sling makes lifting and cutting much easier. Do not skip it.
- Store covered in the refrigerator up to 5 days, or freeze up to 3 months.
Questions You Might Have
Can I use pumpkin pie filling instead of pure pumpkin? No. Pumpkin pie filling already has sugar and spices in it, and it will throw off the whole recipe. Look for the can that says 100% pure pumpkin.
Why is there cream of tartar in a pumpkin bar recipe? It works with the baking soda to give the bars a little lift and adds a subtle tenderness to the crumb. It is not a typo, and it is worth having on hand.
Can I make these in a 9×9 pan instead? You can, but you would want to halve the recipe. A full batch in a 9×9 would be far too thick and the center would not bake through in 20 minutes.
How do I know when they are done? The edges should just be starting to set and pull away slightly. The center will still look a little soft, and that is what you want. A toothpick should come out mostly clean. Over baking is the main thing that will hurt these.
Can I make these ahead of time? Yes. They keep well and the flavor deepens overnight. Bake them a day ahead, cool completely, cover, and refrigerate.
Do these need to be refrigerated? Because of the cream cheese layer, yes. Store them covered in the refrigerator. Let them sit out for a bit before serving if you like them closer to room temperature.
How long will they keep? About four to five days in the refrigerator in an airtight container.
Can I freeze pumpkin cheesecake bars? Yes. Cut them, wrap them individually or layer them with parchment in an airtight container, and freeze up to three months. Thaw in the refrigerator overnight.
Can I use homemade pumpkin puree? Absolutely. Just leave out the two tablespoons of water, since homemade puree tends to be wetter than canned.
What can I use instead of allspice and nutmeg? If you have pumpkin pie spice on hand, you can use about half a teaspoon in place of the nutmeg and allspice together. It will not taste identical, but it will be very close.
More Fall Favorites
If you liked these, you might also enjoy my Pumpkin Crunch Cake, my Fresh Apple Cake with Brown Sugar Glaze, or my Pecan Pie Bars.
From Your Kitchen to Ours
Do you have a recipe that has been in your family for years? The one everybody asks you to bring? I would love to see it. Email it to us at mk@marykatherinestable.com, or fill out the recipe submission form.
I hope you will give these a try. I think your family will love them, and if you make them, come back and let me know what you thought.
Remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
