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Pumpkin Cream Cheese Bars Recipe

Pumpkin Cream Cheese Bars

This recipe called to me from one of the stacks of magazines I snagged from my mother-in-law’s garage.
From Taste of Home Magazine
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24 bars


  • 1½ cups all-purpose flour
  • ¾ cup sugar, divided
  • ½ cup packed brown sugar
  • ¾ cup cold butter, cubed
  • 1 cup old-fashioned oats
  • ½ cup chopped pecans
  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 15-ounce can solid-pack pumpkin
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten


  • Preheat oven to 350. Grease a 13x9 baking pan.
  • Mix together flour, ¼ cup sugar and brown sugar in a small bowl. Cut in butter until crumbly. Stir in oats and pecans. Reserve one cup for topping.
  • Press the remaining crumb mixture into the bottom of the baking pan and bake for 15 minutes.
  • While the crust bakes, beat cream cheese, spices and remaining sugar in a small bowl until smooth. Add eggs and beat on low speed until just blended. Pour filling over warm crust and sprinkle with the reserved crumb mixture.
  • Bake the bars for 20-25 minutes, or until a knife inserted near the center comes out clean and the filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours of baking.


What I'd Do Different Next Time
From a process point, I'd definitely use a medium bowl for small and a large bowl for medium. I'd also make time and a half the amount of crumb mixture so I'd have more for the topping than just a cup.
Keyword Bar, Pumpkin