Description
A dense, creamy, and spiced pumpkin dessert with a buttery shortbread crust. This easy four-ingredient base recipe is make-ahead friendly, budget-smart, and perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 2 tablespoons heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon, plus extra for dusting
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on all sides.
- In a medium bowl, combine flour, brown sugar, granulated sugar, and softened butter. Mix until it resembles coarse sand.
- Press half of the crust mixture firmly into the bottom of the prepared pan. Save the rest for the top crumble.
- In a separate large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth and creamy (about 2 minutes).
- Add pumpkin puree, heavy cream, pumpkin pie spice, and 1 teaspoon cinnamon to the cream cheese mixture. Mix on low speed just until combined.
- Pour the filling over the pressed crust and spread evenly.
- Sprinkle the remaining crumbly crust mixture evenly over the top of the filling.
- Bake for 35-40 minutes, or until edges are set and slightly golden, and the center is just barely jiggly. Cover with foil if browning too quickly.
- Cool in the pan on a wire rack for at least 1 hour. For best results, refrigerate for 2-4 hours to set.
- Lift bars out using parchment overhang, cut into 16 squares, and dust with powdered sugar and cinnamon if desired.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter. Do not overmix the filling after adding pumpkin to prevent cracking. Bars must be chilled before cutting for clean slices. Can be stored in the refrigerator for up to 5 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin bars, cream cheese bars, fall dessert, easy pumpkin recipe, Thanksgiving dessert, make-ahead dessert, pumpkin cream cheese