The Baker Chick

Baking up a delicious life.

Swirled Pumpkin Cream Cheese Bars

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Pumpkin Cream Cheese Bars

I just came back from a lovely fall visit to my parents in Wisconsin. There is something about a little bit of space that highlights the beauty of this season so much more than New York can. Now don’t get me wrong, Autumn in New York is magical, but Autumn in the Midwest won my heart this week. (And Hugo’s- proof of this at the end of the post!)

While there, I had the chance to do all sorts of fun fall activities like apple picking, the sweetest petting zoo, views of gorgeous fall foliage, and lots of autumn baking. 
pumpkinswirl2

I first shared this recipe 3 years ago, but it needed a major makeover. I remember loving it’s simplicity, texture and delicious fall spices- and it didn’t disappoint! These bars are light and fluffy, with a creamy cheesecake-like swirl. They are really not too sweet at all which makes snacking on them way too easy.  hey’re also super simple to pack up and tote around which makes them the perfect addition to bake sales, pot-lucks and other fall gatherings.

Oh and here is another thing I love about fall….heart eyes all around!

HugoFall

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Swirled Pumpkin Cream Cheese Bars
 
Ingredients
  • 6 tablespoons butter, melted and slightly cooled
  • 1¾ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 1¾ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • 1 package (8 oz.) cream cheese, at room temperature
Instructions
  1. In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth.
  2. Beat in 2 eggs, pumpkin, and ⅓ cup water, and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.*
  3. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining ¼ cup sugar until smooth.
  4. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
  5. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into bars.

Source: MyRecipes.Com

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  4. That’s funny! I had the same problem last year when there was a shortage in the pumpkin crop and you couldn’t find canned pumpkin anywhere. I ended up making pumpkin puree from scratch, because crazy enough pumpkins were everywhere despite the “shortage.” But when it finally hit the shelves again, man did I stock up!

    Reply

  8. No big Kitchenaid Mixer yet-well put that on your Christmas list as a must have! These bars look tasty-I like that they are more cake like than most. Nothing says fall like pumpking and cream cheese.

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  11. Well, it’s definitely getting to be fall in Alaska, and I am ready for pumpkin–this looks like a great way to eat it. I’m a sucker for anything with cream cheese icing.

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  13. beautiful! I can’t let go of summer just yet plus its still 95 degrees here. I’m seeing all the beautiful fall foods coming out and I know its coming, like it or not. It’ll be nice to turn on the oven again.

    These are gorgeous. Stella is adorable!cheers

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  15. Yum! I’m with you – it’s the time for pumpkins and colorful leaves and sweaters. Once the calendar hits September I’m impatient for fall to hit. Well I’ve pinned this recipe so I can come back to it when pumpkin becomes available here – I don’t think it is yet. :(

    Reply

  26. These look really great and yummy, pumpkin and cream cheese are a match made in heaven. I can’t wait until my daughter is of the age where she can help bake goodies, what a great thing to share with your babysitee (if that’s even a word)!! :)

    Reply

  27. These are absolutely delicious! Hubby and I have been eating away at this pan all week. I kicked the recipe up a notch, hope you dont mind.But I added teaspoonfuls of cranberry/cherry sauce ,just before I put the cream cheese on. I didnt have a 10 X 15 pan so I used a 9X12, which made it more like a cake, but still wonderful! I also decreased the sugar to 1 cup, as we are trying to watch our caloric intake. I find most recipes are still sweet enough with 1 c. of sugar to 2 cups of flour. But , thanks so much for sharing your recipe. We love it!

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  33. THAT FACE. I love his fall enthusiasm. He definitely takes after his momma in that regard!

    These bars sound dangerous. But totally like something I need in my life.

    Reply

  34. I had just spread the pumpkin mixture in the pan when I realized that I hadn’t used the vanilla yet. I re-read the instructions to find out where it should have been added only to find out that it’s missing from the instructions! I added some vanilla to the cream cheese mixture. I hope it turns out okay!!

    Reply

  35. Hi there! I have a question about the pan size. I see you have an * next to the 10- by 15-inch baking pan. Is there a different sized pan that I can use with this? Thanks so much! Looking forward to whipping these up this weekend.

    Reply

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