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+ servings

Pumpkin Cream Cheese Bars

Pumpkin Cream Cheese Bars are pumpkin flavored brownies with cream cheese swirled throughout. These bars are baked in a 15x10 inch pan. For a half batch, halve each ingredient and use a 9 inch square pan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Cookie Madness


  • 6 tablespoons melted unsalted butter
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/2 cups granulated sugar 288 grams
  • 2 large eggs
  • 1 cup canned pumpkin 240 grams
  • 1/3 cup water
  • 1 3/4 cups all-purpose flour 220 grams
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar 48 grams
  • 1/4 teaspoon vanilla
  • 1 large egg


  • Preheat oven to 350 degrees F. Line a 15x10 inch pan with non-stick foil or just spray with cooking spray.
  • Pumpkin Batter: Beat the melted butter, salt (if using) and sugar until smooth. Beat in the eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed.
  • Mix flour, baking soda, baking powder, cinnamon and nutmeg together in a separate bowl; stir into batter.
  • Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter
  • Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it’s mixed in. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of pumpkin batter over top. The reason for this is, there’s a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.
  • Bake on center rack until pumpkin batter springs back when touched, about 30 minutes. Let cool completely in pan, then chill for an hour or more. Cut into 24 bars.