Introduction
Pumpkin Spice Cream Cheese Bars are the perfect treat for the fall season, combining the rich flavors of pumpkin, cinnamon, nutmeg, and a velvety cream cheese filling. These bars offer a delightful balance of sweetness, spice, and a creamy texture that makes them ideal for holiday gatherings, family get-togethers, or simply to enjoy with a cup of coffee. Easy to make and even easier to devour, they are the ultimate autumn dessert for pumpkin lovers.
The History of
The tradition of pumpkin spice dates back to the early days of American cuisine, with its roots tracing to the harvest season. Pumpkin pie, made with a blend of spices like cinnamon, nutmeg, and clove, has long been a favorite dish in autumn, particularly around Thanksgiving. Over time, this iconic flavor combination has expanded beyond pies, influencing everything from coffees to baked goods. The idea of combining pumpkin spice with cream cheese in a bar form is a more recent creation, designed to marry the beloved creamy texture of cheesecake with the seasonal flavors of pumpkin spice, creating a decadent treat for fall.
Ingredients Breakdown
The base for Pumpkin Spice Cream Cheese Bars consists of a combination of flour, sugar, and pumpkin spice mix, which creates a soft, spiced cake layer. The pumpkin itself adds moisture and natural sweetness. The cream cheese layer is made with softened cream cheese, eggs, sugar, and vanilla, forming a rich and velvety filling. Topping these layers with a dusting of cinnamon or a sprinkle of powdered sugar can elevate the appearance and flavor of the bars. Together, the ingredients provide the perfect balance of a spiced cake with a creamy, smooth filling.
Step-by-Step Recipe:
Start by preheating your oven to 350°F (175°C) and greasing or lining a 9×13-inch baking dish with parchment paper. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and a pinch of salt. In a separate bowl, whisk together 1 cup of sugar and 1/2 cup of melted butter, then add in 2 large eggs and 1 cup of pure pumpkin puree. Mix until smooth, and then combine with the dry ingredients. Pour this batter into the prepared baking dish, smoothing it out to form an even layer.
For the cream cheese filling, beat 8 ounces of softened cream cheese with 1/2 cup of sugar, 1 teaspoon of vanilla extract, and 2 large eggs until smooth and creamy. Carefully spoon this mixture over the pumpkin batter, spreading it out evenly with a spatula.
Bake for 40-45 minutes, or until a toothpick comes out clean when inserted into the center of the bars. Allow the bars to cool completely in the pan before cutting into squares. For extra flavor, sprinkle the top with a dusting of cinnamon or powdered sugar just before serving.
Tips for the Perfect
Make sure the cream cheese is softened to room temperature before mixing it into the filling. Cold cream cheese can create lumps and make the filling difficult to smooth.
For a smooth and even layer of cream cheese filling, gently spread the mixture over the pumpkin layer using a spatula, being careful not to swirl it too much, as the layers will separate during baking.
If you prefer a firmer bar, you can refrigerate them after they’ve cooled to room temperature, which will help the bars set more evenly.
You can also add a handful of chopped pecans or walnuts to the pumpkin layer for extra crunch and flavor. Just be sure to lightly fold them in to avoid disrupting the layers.
Variations and Customizations
If you’re not a fan of pumpkin, you can substitute it with sweet potato puree for a slightly different flavor while keeping the same texture.
For a dairy-free version, substitute the cream cheese with a dairy-free alternative, and use a non-dairy butter and egg substitute as well.
For added richness, drizzle caramel sauce over the top of the bars before serving, or sprinkle with mini chocolate chips for a fun twist.
You can also use different types of spices depending on your preference. Adding a pinch of ginger or cloves can deepen the flavor and add a touch of heat.
Health Considerations and Nutritional Value
Pumpkin is rich in beta-carotene, fiber, and vitamins A and C, making it a nutritious addition to these bars. However, because of the sugar, butter, and cream cheese in the recipe, these bars are quite indulgent and high in calories and fat. They can be enjoyed as an occasional treat but should be eaten in moderation if you’re watching your caloric intake. For a lighter option, consider reducing the amount of sugar in the batter or cream cheese layer, or using a low-fat cream cheese alternative. These bars are also a good source of carbohydrates, which provide energy, but the richness of the cream cheese filling means they should be enjoyed as part of a balanced diet.
FAQ
Can I make these bars ahead of time?
Yes, you can make these bars in advance. Once they are fully cooled, store them in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months—just thaw them in the fridge before serving.
Can I use fresh pumpkin instead of canned pumpkin?
Absolutely! If you use fresh pumpkin, be sure to cook and puree it before using it in the recipe. Make sure the pumpkin puree has a thick consistency, as canned pumpkin is often more concentrated than fresh.
Can I add nuts to these bars?
Yes, adding nuts like chopped walnuts or pecans to the pumpkin layer can add a delightful crunch and flavor. Simply fold them into the batter before pouring it into the baking dish.
How can I tell when these bars are done?
The bars are done when the edges are lightly browned, and a toothpick inserted into the center comes out clean. The center may still jiggle slightly, but it will set as the bars cool.
Pumpkin Spice Cream Cheese Bars
Ingredients
Cake:
- 1 15-ounce can pumpkin puree
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting:
- ½ cup butter softened
- 1 3-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
- Gather the ingredients for both the cake and frosting.
- Preheat the oven to 350°F (175°C).
- To make the cake: In a medium bowl, beat together the pumpkin puree, sugar, oil, and eggs with an electric mixer until well combined.
- In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
- Add the sifted dry ingredients into the pumpkin mixture and stir until thoroughly combined.
- Spread the batter evenly into an ungreased 10×15-inch jelly roll pan.
- Bake in the preheated oven for 25 to 30 minutes, or until the cake bounces back when gently pressed. Remove from the oven and allow to cool.
- While the cake is cooling, prepare the frosting: Beat the butter and cream cheese together until smooth. Stir in the vanilla extract. Gradually add the confectioners’ sugar, beating until smooth and well combined.
- Once the cake has cooled, spread the frosting evenly over the top. Cut the cake into 24 squares.
- Enjoy!