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Cozy Cream Cheese Swirl Pumpkin Bars – Easy Fall Dessert

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These cream cheese swirl pumpkin bars are the perfect fall dessert—moist, spiced pumpkin cake with a tangy cream cheese swirl. Easy to make and a crowd-pleaser, even for pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly grease exposed pan ends.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract; whisk until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  5. In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract using a hand mixer on medium speed until smooth and creamy.
  6. Pour pumpkin batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture over the top (8-10 dollops). Use a butter knife or skewer to gently swirl in a figure-eight pattern (5-6 passes).
  7. Bake for 28-33 minutes, until edges are set and lightly golden, center is slightly jiggly, and a toothpick inserted into the center (avoiding cream cheese) comes out with a few moist crumbs.
  8. Cool in pan on a wire rack for at least 1 hour. Then lift bars out using parchment overhang and transfer to rack to cool completely.
  9. Once completely cool, slice into squares (4×3 for 12 bars or 6×4 for 24 smaller pieces). Wipe knife clean between cuts.

Notes

Room temperature ingredients are critical for best texture. Do not overmix the cream cheese swirl. Cool completely before slicing to avoid smearing. Bars taste even better the next day. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese swirl, fall dessert, pumpkin dessert, easy pumpkin bars, cream cheese pumpkin bars

Find it online: https://cooksybite.com/cozy-cream-cheese-swirl-pumpkin-bars-easy-fall-dessert/