Pumpkin Swirl Bars
Indulge in the irresistible flavors of fall with these creamy and decadent Pumpkin Swirl Bars. This recipe features a buttery, crumbly crust topped with a luscious pumpkin cheesecake filling that's perfectly spiced with hints of cinnamon, nutmeg, and ginger. Each bite is elevated by the beautiful marble effect created by swirling sweetened cream cheese into the pumpkin layer. Ready in under an hour, these easy-to-make bars are a show-stopping dessert perfect for holidays, potlucks, or anytime you’re craving a cozy autumn treat. Serve them chilled for the ultimate creamy texture, and enjoy the comforting essence of pumpkin in every rich bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 8 oz cream cheese, softened
- 0.5 cups powdered sugar
- 1 cups pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or grease it lightly.
In a medium bowl, mix the flour and granulated sugar. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the flour mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Reserve 1/3 cup of this cream cheese mixture and set aside. To the remaining cream cheese mixture, add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until fully combined.
Pour the pumpkin mixture over the partially baked crust, spreading it evenly.
Drop spoonfuls of the reserved cream cheese mixture over the pumpkin layer. Use a toothpick or knife to gently swirl the cream cheese into the pumpkin, creating a marbled effect.
Bake the bars for 25-30 minutes, or until the center is set and doesn't jiggle when gently shaken.
Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate for at least 2 hours to set.
Cut into 12 bars to serve. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 226.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 423 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1614 mg | 34% | |
*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.
