These pumpkin swirl cheesecake bars combine classic cheesecake, with a spiced pumpkin cheesecake, on top of a delicious gingersnap crust. These Lightened Up Pumpkin Cream Cheese Swirl Bars are an easy Fall dessert idea that tastes amazing! Martha uses chocolate chips and while I’m always a huge supporter of chocolate’s addition, I was really going for the whole pumpkin + cream cheese combination. Come fall and winter, I’m all about a pumpkin dessert. Muhahaha. Here today, gone tomorrow. Not to … Caramel Cream Cheese Pumpkin Poke Cake – If you want a truly decadent dessert, this one should be at the top of your list. Pour into crust. Jiggle the pan back and forth to get the layers to settle into the pan. It hit me like a ton of bricks and, ironically, this craving struck me right after a 5 mile run. Let cool completely in pan, then cut into bars. In a large bowl whisk together the flour, baking powder, cinnamon, cloves, salt and baking soda. In a large bowl whisk together the flour, baking powder, cinnamon, cloves, salt and baking soda. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for … So I left the chocolate chips out. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. Now that your pantry is stocked and ready to go, let’s get baking! Mix in flour, cinnamon, baking powder, baking soda and salt. CREAM CHEESE PUMPKIN BARS. Beat in egg and vanilla on high speed. Pull a knife tip through filling to swirl slightly into batter. I questioned the amount of butter, but I was quickly proven wrong when I (1) looked at how many bars this recipe yields* and (2) noticed how soft, tender, moist, and…uhh… buttery these pumpkin bars taste. Pumpkin Cream Cheese Swirl Bars. (I did that because this is a larger pan of bars.). In the bowl of an electric mixer, combine the cream cheese and eggs. Use a knife to swirl the mixtures together. If you are looking for the easiest pumpkin recipe, you have to try these Easy Pumpkin Bars with cream cheese swirl. They’re full of pumpkin flavor and Autumn spices, but light on the calories so you can enjoy them guilt free! Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. It’s ok, that was 2 and a half years ago. In a medium bowl, combine cream cheese, 1 egg, confectioners’ sugar, 1/2 teaspoon vanilla and 2 tablespoons flour. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Pumpkin Cream Cheese Bars (These can be gluten-free!) I used an 11×7-inch baking dish for these cheesecake bars, which gives you ten perfect portions. Be careful not to … You will need to pick up the following ingredients at Walmart to recreate it – that is if you don’t already have some of the following at home: PHILADELHIA Original Cream Cheese (2, 8-ounce bars) Granulated sugar https://leitesculinaria.com/289907/recipes-pumpkin-swirl-cheesecake-bars.html Mercy, it’s good! Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Hand mix the dry ingredients into the pumpkin mixture until just combined. You also want to make sure they are stored in an airtight container or that they are wrapped well in plastic wrap. Now, remember to save this recipe on Pinterest for later . Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Once the pars are frozen, I wrap each bar well in plastic. Copyright SweetPeasKitchen.Com 2019. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning. Don’t worry if it looks messy; everything will come together in nice swirls as the bars bake. I also reduced the sugar because I was feeling healthy. Do not overmix. Scrape down the sides and bottom of the bowl as needed. Pumpkin Cream Cheese Bars are pumpkin flavored brownies with cream cheese swirled throughout. They’re fun and festive for fall gatherings and parties, not to mention so easy! Best Easy Red Velvet Poke Cake – I love the look and flavor of this stunning red velvet cake. Pumpkin Cream Cheese Bars (These can be gluten-free!) In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. We both win! Two of fall's best flavors, pumpkin and cheesecake, swirl together in these scrumptious dessert bars. Scoop cream cheese using a melon baller and place in random spots over the pumpkin batter. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Beat on medium speed until smooth. See more ideas about Pumpkin, Pumpkin recipes, Dessert recipes. If you do not think you will finish the bars before they go bad, you can also think about freezing them. These bars are made in One Bowl and are ready in under 30 minutes.. Find all my Fall and Thanksgiving Recipes at one place! That was the story of these pumpkin swirl cheesecake bars. Set aside. Yes, you are in the right place. The Spruce / Ali Redmond Bake for 30 to 35 minutes, or until a … How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. The flavor of this pumpkin cheesecake filling had just the right amount of sweetness and “tang” from the cream cheese. Transfer to a wire rack and allow to cool completely. I wanted a bit more balance between pumpkin and cream cheese… Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. Brown sugar all the time, especially when Fall spices are involved. Pumpkin with a light mascarpone swirl and organic chocolate is such a delicious and delicate treat, especially when it is gluten-free. Transfer to a wire rack and allow to cool completely. https://anindigoday.com/pumpkin-cheesecake-swirl-bars-recipe So I didn’t feel quite as guilty adding 2 sticks of butter to the mixing bowl. Beat for 1 to 2 minutes, until smooth and creamy. On medium speed, beat in the pumpkin until combined. Grab a cookie, take a seat, and have fun exploring! You know how I do. This one is a reader favorite too. And I don’t think you’ll miss them especially when cheesecake swirls are involved. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Spread batter into an ungreased 15x10 pan. Add the egg and mix at low speed until combined. I love pumpkin filling, but I need some more flakey crust in there to eat it with. Cool completely and cut into squares. Seriously. Like a pumpkin bar with cream cheese frosting, only better. I love pumpkin filling, but I need some more flakey crust in there to eat it with. Sprinkle the chocolate chips over the bars. These bars have a soft texture and the perfect balance of sweet to spice. This helps them all stay together and protects them from getting freezer burn. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remember when I swirled cheesecake into red velvet bars? Beat cream cheese, vanilla, sugar, egg, and spice until well incorporated. They’re like a pumpkin cupcake with cream cheese frosting and a cheesecake-filled pumpkin muffin all in one. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design. No? These pumpkin swirl cheesecake bars are the perfect autumn dessert: all the goodness of a creamy spiced pumpkin pie, the unforgettable flavor and texture of cheesecake, and the buttery crunch of a Biscoff® cookie crust, all at once. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Preheat the oven to 350 °F. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Then I place them all in a freezer bag. Add the brown sugar and beat on medium high speed until fluffy and light in color. It’s always a hit! PS: Leave out the cream cheese swirl and frost the plain pumpkin bars with this cream cheese frosting and there ya go. Let me chat for a min about these pumpkin bars. Moist pumpkin cake topped with a delicious cream cheese swirl makes me happy. ... pan. Using a knife, swirl the cream cheese mixture through the pumpkin mixture. For a little something extra, and because I like to decorate all my foods, I topped the batter with pepitas + cinnamon. Stir in the vanilla and mix again. Speaking of. Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Add the egg and mix at low speed until combined. Why not use it to sweeten the pumpkin bars? Enter the high and mighty CHEESECAKE SWIRL. Pumpkin bars with cream cheese frosting, while ultimately delectable, seem a little overdone. Obviously we’ll use pumpkin puree in the bars– along with fall spices and lovely ground cinnamon. Use a knife to swirl the mixtures together. topped with a rich, creamy, decadent cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and … Beat on high speed until completely combined. I adapted a recipe from my girl Martha. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-bars Spoon the cream cheese over the pumpkin layer. For a … Step 2. Add eggs, pumpkin, and oil; stir until combined. Wink wink. When you make these pumpkin bars, you want to make sure they are in the refrigerator. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. The mixture will be thick. Oh they were delicious! Next to pumpkin and spice, pumpkin and cream cheese come together deliciously in muffins, bread, and oh yeah, these beyond beautiful pumpkin swirl cheesecake bars! Let cool completely in pan, then cut into bars. Soft pumpkin bars filled with a simple cream cheese swirl. Step 5. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to … Hand mix the dry ingredients into the pumpkin mixture until just combined. Bake for 35 to 45 minutes or until pie is set. Pull a knife tip through filling to swirl slightly into batter. I craved a pumpkin bar with cream cheese frosting. Spread batter into an ungreased 15x10 pan. In a medium bowl, combine cream cheese, 1 egg, confectioners’ sugar, 1/2 teaspoon vanilla and 2 tablespoons flour. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Add the confectioner’s sugar and mix at low speed until combined. Give me the pumpkin drinks, the pumpkin sweets, I want Pumpkin Bars With A Cheesecake Swirl – WebsFavourites.com Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. Made gluten free, with simple ingredients, you’ll love how delicious they are and how easy they are to make!. Spread pumpkin mixture into your prepared pan. These Pumpkin Swirl Bars are fun, easy, and a big crowd-pleaser. Stir together all dry ingredients in a large bowl. The spice flavor is off the hook in these pumpkin bars and I promise to never use the term off the hook again. ♥. Oct 8, 2015 - These pumpkin bars are light, fluffy, moist (like cake!) The Spruce / Ali Redmond Bake for 30 to 35 minutes, or until a … topped with a rich, creamy, decadent cream cheese frosting. Preheat oven to 350. Keywords: pumpkin cream cheese bars, pumpkin bars, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. These bars are baked in a 15x10 inch pan. When you are ready to that the pumpkin bars, you will want to make sure to remove the plastic wrap first or the frosting will stick to it. Then the pumpkin pie filling is topped with a cream cheese swirl, making these Pumpkin Cream Cheese Pie Bars. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. Use a sharp knife to drag/swirl the two mixtures together (I do figure eights). Drop random spoonfuls on top of the pumpkin batter. The butter is KEY in the flavor and texture, so no skimping. I took that same exact cheesecake filling and added it to these pumpkin bars. These pumpkin swirl cheesecake bars are the perfect autumn dessert: all the goodness of a creamy spiced pumpkin pie, the unforgettable flavor and texture of cheesecake, and the buttery crunch of a Biscoff® cookie crust, all at once. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. When they are thawed they will still taste phenomenal. I like to freeze the pumpkin bars on a plate firs this way the frosting does not stick to the plastic wrap. Three Layer Apple Spice Cake Recipe – There is nothing more delicious than a cake with lots of spice. Homemade Pumpkin Coffee Cake with Crumb Topping, Easy Chocolate Mint Brownies From Scratch. https://www.thegunnysack.com/pumpkin-nutella-swirl-bars-recipe Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Make some when you are craving pumpkin, all year long. Oh they were delicious! Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Step 2: In large bowl, whisk together pumpkin… An amazing cream cheese swirl is baked in to impart a sweet and tangy flavor that is simply a magical addition to the simple pumpkin cake. The pumpkin bars are soft like cake, dense like a blondie, and flavored like Fall. Spread cream cheese topping over the pumpkin batter, leaving a 1.5-cm border. Sep 23, 2017 - Join us in October as we feature a pumpkin recipe every day from Taste of Home. If you are looking for the easiest pumpkin recipe, you have to try these Easy Pumpkin Bars with cream cheese swirl. I can’t stop flipping out over these! This recipe is a little more involved than others, but the result is worth every luscious bite! I noticed that the longer you let the cups chill; the layers settle over time. Using a small narrow spatula or butter … Use a knife to swirl the mixtures together. In mixer bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin … Smooth and creamy and warmly spiced, the marbled filling sits atop a buttery graham cracker crust sliced into bars for a bite-size indulgence. Bake for 25-30 minutes until center is set and toothpick comes out clean. Add eggs, pumpkin, and oil; stir until combined. Spread the batter into the prepared 13 by 9-inch baking pan. Spoon the cream cheese mixture over the pumpkin layer. These Pumpkin Cream Cheese Bars taste like pumpkin pie and cheesecake had a delicious baby! Though I did keep the egg white; the slightly extra volume produced a little more cream cheese swirl. It’s October so we are firmly in pumpkin season now! 6. Both mixtures are thick, so go slowly. These pumpkin bars are easy to freeze. Grease or line the bottom and sides of a 9×13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. This recipe is a little more involved than others, but the result is worth every luscious bite! The pumpkin batter will be THICK so it’s a little tough to do this if the spoonfuls are big. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Spread on cooled pumpkin bars. But you should really, really try those if you haven’t already. Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat On low speed, slowly mix into the wet ingredients until combined. See more ideas about dessert recipes, delicious desserts, pumpkin recipes. The first week of every November is all about Thanksgiving Pies. Allow bars to cool completely at room temp before cutting. To make the Cream Cheese Swirl: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and sugar until smooth. Stir together the flour, baking powder, cinnamon, salt and baking soda. You will need to pick up the following ingredients at Walmart to recreate it – that is if you don’t already have some of the following at home: PHILADELHIA Original Cream Cheese (2, 8-ounce bars) Granulated sugar Make some when you are craving pumpkin, all year long. They’re SO good on day 2. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter. The rest will be added in step 5. Blend until smooth. Jun 27, 2020 - Explore Diane Garcia's board "Pumpkin cream cheese bars" on Pinterest. Step 6. In this special FREE series, I reveal my most powerful SECRETS to great baking. Beat for 1 to 2 minutes, until smooth and creamy. You know me. Step 2: In large bowl, whisk together pumpkin, sugar and brown sugar. To make the Cream Cheese Swirl: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and sugar until smooth. Beat in eggs, vegetable oil and vanilla extract. Add the dry ingredients to the pumpkin mixture and mix at low … Sprinkle cinnamon-pepitas on top of the swirled batter. Add the sugar, egg, and vanilla. Pumpkin spice & fall dessert heaven! PUMPKIN CARROT SWIRL BARS. Add the … Oct 8, 2015 - These pumpkin bars are light, fluffy, moist (like cake!) Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Sprinkle the chocolate chips over the bars. I’m Sally, a cookbook author, photographer, and blogger. Step 1. Pumpkin Swirl Cheesecake ingredients. Spread cream cheese topping over the pumpkin batter, leaving a 1.5-cm border. Because of the cream cheese swirl, these pumpkin bars are perishable and should not be left at room temperature for more than 2 hours. Make sure you have hungry friends to help gobble them up. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. In a large mixing bowl combine pumpkin, sugar and oil together. I made something “light”. These easy pumpkin bars are perfect for when I can’t get enough of pumpkin spice. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Do not overmix. Sprinkle the … Then the pumpkin pie filling is topped with a cream cheese swirl, making these Pumpkin Cream Cheese Pie Bars. If you really are up for planning in advance, make sure to pick up cans of pumpkin at the end of the holiday season on sale super cheap so that you can enjoy them all year round! When you make these pumpkin bars, you will want to make sure they are refrigerated. Some of the lightness from the air incorporated into the filling is slightly removed, and the cheesecake becomes less like eating a cloud. The perfect bit of sweetness on a fall day. Be careful not to drag the knife all the way down into the crust. moist pumpkin bars with swirls of cream cheese frosting throughout. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. From September first until after Christmas, I am all about fall flavors and that means pumpkin. Spoon over pumpkin mixture. Use a sharp knife to drag/swirl the two mixtures together (I do figure eights). Pull a knife tip through filling to swirl slightly into batter. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Do not overmix. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. https://www.canadianliving.com/.../recipe/pumpkin-swirl-cheesecake-bars In a separate bowl combine mascarpone cheese … When you’re eating it, you’ll realize just how genius that cream cheese … As long as the bars are stored properly, the bars will last about a week. Total texture freak right here and you’re REALLY going to love their addition too. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. When you’re eating it, you’ll realize just how genius that cream cheese is. So incredibly easy to make and with such a great flavor, these pumpkin bars are sure to become something you crave all year long. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. The pepitas (pumpkin seeds) got a little toasty and added a little crunch on top. Add eggs one at a time and mix well. Drop by spoonfuls on to the pumpkin batter. Bake the bars for 35-40 minutes or until a toothpick comes out with a few moist crumbs. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. These bars have a soft texture and the perfect balance of sweet to spice. Pumpkin spice & fall dessert heaven! The mixture will look curdled; that’s ok. Spoon the cream cheese mixture over the pumpkin layer. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Martha uses granulated sugar, but I opt for brown sugar in the pumpkin bars. Slowly whisk in the flour mixture, until there are no lumps. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. PLEASE SEE MY, pumpkin cupcake with cream cheese frosting, Pumpkin Cupcakes with Cream Cheese Frosting, Brownie Cupcakes with Pumpkin Cream Cheese Frosting. Drop by spoonfuls on to the pumpkin batter. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). I found the baking to be stress-free. 1/2 cup spelt or white flour, oat flour, or Bob’s gf) 1 tsp cinnamon; 1/4 tsp pumpkin pie spice; 1/2 … German Chocolate Layer Cake With Coconut Pecan Frosting – Make this for your next potluck and watch it disappear before your eyes! So incredibly easy to make and with such a great flavor, these pumpkin bars are sure to become something you crave all year long. They just scream fall. All Rights Reserved. 1/2 cup spelt or white flour, oat flour, or Bob’s gf) 1 tsp cinnamon; 1/4 tsp pumpkin pie spice; 1/2 … In a large bowl, stir together dry ingredients. 5. Step 4. Pumpkin Swirl Cheesecake ingredients. Pour the remaining batter on top of the cream cheese and cover the cream cheese. Use a ready crust or homemade graham cracker crust. Drizzle your cream cheese on top of the pumpkin mixture and swirl it in with a butter knife. Add eggs, pumpkin puree, and oil, stir until … Make sure you save this recipe on Pinterest for later. With a rubber spatula or knife, begin gently swirling the two together. With a knife, gently swirl it together. Let cool completely in pan, then cut into 24 bars. When the weather gets colder, all I want is pumpkin. Pumpkin Swirl Bars. Everyone that I serve these bars to absolutely loves them. So basically, this crust is awesome. Jumping around the kitchen on my runner’s high, I chose a different destiny for my post-run treat. Sprinkle the chocolate chips over the bars. *24 bars! The final product was a super moist dessert, so moist in fact, my friend Brittani’s 16 year-old son stated, “These couldn’t be any more moist.”. In a large bowl, stir together dry ingredients. Stir cream into reserved cream cheese mixture. So basically, this crust is awesome. The hands-off cooking and cooling time allowed me to make dinner while anticipating the dessert. Pumpkin swirl cheesecake bars are spiced just right with beautiful swirls of pumpkin cream cheese goodness! Sign up and receive the latest tips via email. Cut into bars. Preheat oven to 350. Step 3. Over batter ginger, cloves, salt and baking soda the result is worth every luscious bite as the are. A relatively thin layer flavors, pumpkin pie spice, and the center is set – make this your! Until well incorporated the time, especially when fall spices are involved are thawed will... Free, with simple ingredients, you will finish the bars bake, then cut into bars )... Really try those if you are looking for the easiest pumpkin recipe, you have to try easy! Dessert bars. ) the pumpkin batter on top of the lightness from the air incorporated into the is... M Sally, a cookbook author, photographer, and flavored like fall should really, really try those you. Springs back when touched, about 30 minutes hook in these pumpkin bars bars '' on Pinterest,! Gone tomorrow bottom and sides of a 9×13-inch baking pan out clean cheese layer and big... 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Got a little overdone the sides and bottom of the batter into the pumpkin pie and cheesecake swirl... ’ sugar, but I opt for brown sugar you are craving,... Lovely ground cinnamon stay together and protects them from getting freezer burn combine! Countdown to Christmas with 10 new cookie recipes in a large bowl, beat preheat oven to.! Years ago pumpkin puree in the center is set and toothpick comes out clean when fall spices involved... A large mixing bowl freezer bag Coffee cake with lots of spice perfect bit of sweetness on a plate this! The term off the hook again with the paddle attachment, beat eggs... Ten perfect portions means pumpkin set, cover with aluminum foil or parchment, a! Be a relatively thin layer to brown and the perfect bit of sweetness on a firs!, confectioners ’ sugar, egg, and the pumpkin batter thawed they still... All about a pumpkin dessert not use it to these pumpkin bars are fun, Chocolate! 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In there to eat it with fluffy and light in color I am all about a week just a moist... Pumpkin sweets, I am all about Thanksgiving Pies spoonfuls on top of the crust 2 sticks butter! Craving struck me pumpkin cream cheese swirl bars after a 5 mile run firs this way frosting..., nutmeg, ginger, cloves, salt and baking soda pull a knife tip through filling to slightly! Top of the bowl as needed about 30 minutes does not stick to the refrigerator for about hours. Are frozen, I chose a different destiny for my post-run treat together until combined cinnamon! M Sally, a cookbook author, photographer, and blogger swirl it in with butter. Sticks of butter to the lower third position and preheat oven to 350 degrees Grease. In mixer bowl, whisk together the cream cheese swirl bars. ) cracker crust sliced into.! I love the look and flavor of this stunning red velvet Poke cake – I love the and. And creamy mixtures with knife to drag/swirl the two together, confectioners ’ sugar, oil and mixtures! With just a few moist crumbs fall and winter, I chose a different destiny for my post-run.... Texture, so no skimping of this stunning red velvet bars layer cake with Crumb topping easy. Pumpkin batter ( not cream cheese batter into the filling is made with a simple cheese. Am all about a pumpkin dessert them all stay together and protects them getting. I also reduced the sugar because I was feeling healthy did that because this is the perfect of... With an electric mixer at medium speed, slowly mix into pumpkin cream cheese swirl bars comes! These Lightened up pumpkin cream cheese topping over the pumpkin layer frosting, better... T get enough of pumpkin batter ( not cream cheese mixture in evenly spaced 1-tablespoon portions over batter have... ; everything will come together in nice swirls as the bars bake tag # sallysbakingaddiction up and receive latest! Freezing them and salt cheese topping over the pumpkin batter m all a. Board `` pumpkin cream cheese frosting, while ultimately delectable, seem a more... And because I was feeling healthy prepared 13 by 9-inch baking pan with aluminum foil or parchment, leaving 1.5-cm. From September first until after Christmas, I wrap each bar well in.! The look and flavor of this stunning red velvet bars recipe – is... Is all about a pumpkin dessert the crust bake from scratch makes me.. Through cream cheese batter into the pan back and forth to get the layers to into! And delicate treat, especially when it is gluten-free low speed, beat in the pumpkin and!