Pumpkin Spice Up Your Life with These Pumpkin Swirl Cream Cheese Bars
Autumn is here, and what better way to celebrate than with a delightful treat that captures the essence of the season? Imagine cozying up with a warm blanket and indulging in our Pumpkin Swirl Cream Cheese Bars, featuring a luscious pumpkin swirl and a crunchy oatmeal crust. These bars are like a hug from a pumpkin-spiced teddy bear! Get ready to fall in love with each bite of this irresistible dessert.
Pumpkin Swirl Cream Cheese Bars Recipe
Servings: 16 – 20 bars
Prep: 15 minutes| Cook Time: 37 hour minutes | Cool-Time: 30 minutes – 1 hr | Total Time: 1 hour 30 minutes (Depending on cooling time)
Crust/Topping Ingredients
- 13 Tbsp unsalted butter, room temp
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 1/2 cup all purpose flour
- 1 1/2 cup quick cooking oats
- 1 tsp baking soda
- 1/2 tsp salt
Pumpkin Cream Cheese Filling
- 1, 8 oz cream cheese, room temp
- 1, 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 egg (just the yoke)
- 2 tsp pumpkin pie spice
- 1, 15 oz can pumpkin puree
Directions
Preheat the oven to 350 degrees F.
Line 9in x 13in baking dish with parchment paper. Make sure there is excess parchment paper hanging over the sides.
First, make the crust by combining flour, oats, baking soda and salt in a small bowl.
In a large mixing bowl, cream together the butter and both sugars on medium speed for 1 minute.
Pause to scrape the sides and begin to fold in the dry ingredients until a wet crumbly texture has formed.
Place half of the mixture onto the bottom of the baking dish. Firmly press down into an even layer. (Save the other half for the topping)
Bake for 14 minutes.
Meanwhile, make the filling by placing the cream cheese into a large mixing bowl. Mix on medium speed for 1 minute. Pause to add in the milk, egg yolk, vanilla and pumpkin pie spice. Mix until combined.
After the crust has baked, pour the filing on top and smooth out into an even layer.
With a spoon, drop tablespoons of pumpkin puree all over the top and swirl into the cream cheese base.
Top with remaining oat and sugar crumbles.
Bake for 23 minutes.
Allow to cool in the pan completely before cutting to ensure a clean cut.
Notes: These taste great once they have cooled. However, I really recommend fully chilling them in the refrigerator – they are delicious cold!
FAQ
Can I use old-fashioned oats for the crust and topping?
I don’t recommend using old-fashioned oats because they take longer to cook and might not be soft enough after cooking.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day or two in advance and stored in the refrigerator. Just make sure to cover them tightly to maintain their freshness.
Can I substitute the cream cheese with a dairy-free alternative?
Yes, you can use a dairy-free cream cheese substitute to make this recipe vegan-friendly. Just ensure the alternative you choose has a similar consistency to regular cream cheese.
How should I store leftover pumpkin bars?
Store any leftover bars in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage; just thaw them in the fridge before serving.
Now that you know how to make these cream cheese pumpkin swirl bars, you might also want to check out:
- These Pumpkin Muffins are Full of Pumpkin Spice and Everything Nice
- Apple Slices, Meet Your New BFF: Caramel Twix Apple Dip
- Fall in Love with These 49 Delectable Autumn Desserts
Pumpkin Swirl Cream Cheese Bars
These Pumpkin Swirl Cream Cheese Bars are a heavenly blend of creamy pumpkin swirl atop a crunchy oatmeal crust, perfect for any fall gathering. With each bite, you'll experience a delightful mix of autumn spices and rich pumpkin creaminess!
Ingredients
- 13 Tbsp unsalted butter, room temp
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 1/2 cup all purpose flour
- 1 1/2 cup quick cooking oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 - 8 oz cream cheese, room temp
- 1 - 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 egg (just the yoke)
- 2 tsp pumpkin pie spice
- 1 - 15 oz can pumpkin puree
Instructions
Preheat the oven to 350 degrees F.
Line 9in x 13in baking dish with parchment paper. Make sure there is excess parchment paper hanging over the sides.
First, make the crust by combining flour, oats, baking soda and salt in a small bowl.
In a large mixing bowl, cream together the butter and both sugars on medium speed for 1 minute.
Pause to scrape the sides and begin to fold in the dry ingredients until a wet crumbly texture has formed.
Place half of the mixture onto the bottom of the baking dish. Firmly press down into an even layer. (Save the other half for the topping)
Bake for 14 minutes.
Meanwhile, make the filling by placing the cream cheese into a large mixing bowl. Mix on medium speed for 1 minute. Pause to add in the milk, egg yolk, vanilla and pumpkin pie spice. Mix until combined.
After the crust has baked, pour the filing on top and smooth out into an even layer.
With a spoon, drop tablespoons of pumpkin puree all over the top and swirl into the cream cheese base.
Top with remaining oat and sugar crumbles.
Bake for 23 minutes.
Allow to cool in the pan completely before cutting to ensure a clean cut.
Notes
These taste great once they have cooled. However, I really recommend fully chilling them in the refrigerator - they are delicious cold!
