Pumpkin Cream Cheese Swirl Bars

Hello Twinklerinas,

Who doesn't like a little pumpkin treat for Fall festivities?!  I love it!  This is seriously an amazing treat and so easy to make.  Today I'm sharing this scrumptious recipe with you.  Lets make pumpkin cream cheese swirl bars!

First off, baking is not my specialty but I do like to try simple recipes at times.  Let me tell you these bars were devoured in minutes.  It was an absolutely hit at our Thanksgiving Day dinner.  

You can surely tell by these photos that these bars are very soft melts in your mouth right away.  Tasting the pumpkin mix with swirl cream cheese is everything.  It's a crave that keeps you wanting more.


1 cup unsalted butter, softened at room temperature

1 cup light or dark brown sugar

1 large egg at room temperature

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 1/2 teaspoon pumpkin pie spice

3/4 teaspoon salt


8 ounces brick-style cream cheese, softened at room temperature

1/4 cup granulated sugar

1 large egg at room temperature

1 teaspoon vanilla extract


1.   Preheat  oven to 350˚F (117˚C).  Grease or line the bottom and sides of a 9x13 inch baking pan  with aluminum foil or parchment.

2.  In  a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for one minute on medium speed until completely smooth and creamy.  Add the brown sugar and beat on medium high speed until fluffy and light in color.  Beat in egg and vanilla on high speed.  Scrape down the sides and bottom of the bowl as needed.  On medium speed, beat in the pumpkin until combined.  

3.  In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.  On low speed , slowly mix into the wet ingredient until combined.  Do not over mix.  the mixture will be thick.  spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer.  The remains will be added in step 5.

4.  In a medium bowl using a handheld or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for one minute on medium speed until completely smooth and creamy.  Add sugar, egg and vanilla.  Beat on high speed until completely combined.  Drop random spoonfuls on top of the pumpkin batter.

5.  Drop the remaining pumpkin batter on the top of the spoonfuls of  cream cheese.  With a spatula or knife, begin gently swirling the two together.

6.  Bake the bars for 35 -40 minutes, until the toothpick inserted in the center comes out with just a few moist crumbs.  Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares.


1 comment

  1. This comment has been removed by a blog administrator.