Pumpkin Macadamia Bars
Indulge in the cozy flavors of fall with these decadent Pumpkin Macadamia Bars, a perfect blend of creamy spiced pumpkin filling atop a buttery macadamia-studded crust. This easy-to-follow recipe combines rich ingredients like softened cream cheese, canned pumpkin puree, and pumpkin pie spice for a velvety filling that pairs beautifully with the lightly golden crust. The addition of macadamia nuts brings a delightful crunch and nutty sweetness, elevating these bars to an irresistible treat. Ideal for holiday gatherings or as a comforting dessert, these bars are simple to make and chill beautifully, ensuring a clean slice every time. Serve them dusted with powdered sugar for an elegant, bakery-worthy finish. Perfect for fall baking and pumpkin lovers alike, these Pumpkin Macadamia Bars are sure to steal the spotlight!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 200 grams all-purpose flour
- 100 grams macadamia nuts, coarsely chopped
- 225 grams cream cheese, softened
- 150 grams light brown sugar
- 200 grams canned pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium-sized bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.
Gradually mix in the flour and continue to blend until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Sprinkle the chopped macadamia nuts evenly over the dough and gently press them in. Bake the crust for 12-15 minutes, or until lightly golden. Remove from oven and allow to cool slightly.
While the crust cools, prepare the pumpkin filling. In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat until well combined and smooth.
Pour the pumpkin filling over the slightly cooled crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the center of the filling is set and a toothpick inserted comes out clean.
Allow the baked bars to cool completely in the pan at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
Once fully chilled, lift the bars out of the pan using the parchment paper overhang. Slice into 12 even squares or rectangles.
Optionally, dust the Pumpkin Macadamia Bars with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
4204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.8 g | 406% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 133.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 503 mg | 39% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
