Pumpkin Cream Cheese Bars are the perfect fall treat, rich, creamy, and bursting with warm spices. These bars combine smooth cream cheese filling with sweet pumpkin puree and a buttery graham cracker crust for a dessert that feels both indulgent and comforting. Whether you’re baking for a cozy evening at home or prepping for a festive gathering, this recipe delivers flavor and texture in a way that’s sure to impress.
Why You’ll Love This Recipe
You’ll love these bars because they strike the ideal balance between decadence and ease. The buttery crust gives a satisfying crunch, the pumpkin cream cheese filling is smooth and spiced just right, and the topping adds a final layer of creamy sweetness. Plus, you don’t need advanced baking skills — this is a recipe that feels sophisticated without being fussy. With a chill period instead of complex techniques, you can prep ahead and serve when ready.
Ingredients
For the crust:
- 1 3/4 cups graham cracker crumbs (about 10–12 whole crackers)
- 1/2 cup salted butter, melted
- 2 Tbsp powdered sugar
For the pumpkin filling:
- 4 tsp cold water
- 1 tsp gelatin
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1 pinch salt
- 1 tsp pure vanilla extract
- 3/4 cup whipping cream
For the cream cheese whipped topping:
- 4 oz cream cheese
- 3 Tbsp powdered sugar
- 2/3 cup whipping cream
- 1/4 cup chopped toasted pecans
Step-by-Step: How to Make Pumpkin Cream Cheese Bars
- Preheat your oven to 350°F. Line an 8×8-inch square baking dish with parchment paper and set aside.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and powdered sugar until well combined. Press this mixture firmly into the bottom and partway up the sides of the prepared baking dish.
- Bake the crust in the preheated oven for about 10–12 minutes, or until it just begins to change color. Then remove and set aside to cool completely.
- In a small saucepan, place the cold water and sprinkle the gelatin on top. Set aside for about 10 minutes to bloom, then heat gently while whisking until fully dissolved.
- Meanwhile, in a large bowl, beat the 4 oz cream cheese and 1/2 cup powdered sugar until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla; beat again until well blended.
- Add the dissolved gelatin mixture to the pumpkin mixture and beat until fully incorporated.
- In a separate bowl, beat 3/4 cup whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture in three additions.
- Spread the filling evenly over the cooled crust. Cover and refrigerate while you prepare the topping.
- For the topping, beat 4 oz cream cheese and 3 Tbsp powdered sugar until smooth. Gradually add 2/3 cup whipping cream and beat until stiff peaks form.
- Spread the topping over the pumpkin layer. Cover and chill the bars for 4–6 hours or until fully set. Just before serving, sprinkle with toasted pecans.
Helpful Tips
- Use block-style full-fat cream cheese for best results.
- Let cream cheese come to room temperature before mixing for a smoother texture.
- Keep the whipping cream cold to achieve stiff peaks quickly.
- Be gentle when folding whipped cream into the pumpkin mixture to retain volume.
- Refrigerate the bars long enough for a clean slice.
Substitutions and Variations
- Use gluten-free graham crackers for a gluten-free crust.
- Swap pecans with walnuts or skip nuts for an allergy-friendly version.
- Add a caramel drizzle on top for extra indulgence.
- Adjust spice levels to match your taste preference.
- Try adding a swirl of cream cheese to the filling for a marbled effect.
Storage Instructions
Store bars in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze individually wrapped slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutritional Information
Each serving (1 bar if cut into 16) contains approximately:
- Calories: 250–300
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
- Sugar: 15g Values are estimates and will vary based on specific ingredients used.
Serving Suggestions
- Serve with a hot cup of coffee or chai latte.
- Top with a dollop of whipped cream and a sprinkle of cinnamon.
- Present on a dessert tray for fall holidays and gatherings.
- Add a scoop of vanilla ice cream for an extra treat.
- Garnish with mini chocolate chips or caramel bits for a twist.
Frequently Asked Questions About Pumpkin Cream Cheese Bars
Can I use homemade pumpkin puree?
Yes, but make sure it’s thick and not too watery. Excess moisture can affect the filling’s texture.
Can I make these without gelatin?
Gelatin helps the filling set properly. If you skip it, the bars may be too soft. For a vegetarian alternative, try agar-agar.
Why did my filling separate or deflate?
Common causes include overmixing, under-whipped cream, or not chilling long enough. Always fold gently and chill fully.
Can I double the recipe?
Yes. Use a 9×13-inch pan and expect slightly thinner bars. You may also need a little more time for them to fully chill and set.
Can these be made ahead of time?
Absolutely. Make the night before and store in the fridge until ready to serve.
Conclusion
Thank you for choosing this Pumpkin Cream Cheese Bars recipe. I hope you enjoy every bite of this creamy, spiced, and indulgent treat! It’s one of my favorite desserts to make when the air turns crisp, and I’m excited for you to try it too. The ease and flavor of this dish make it a real winner in my book, and I’m grateful you’re part of this food-loving community. Best wishes as you prep, chill, and slice. May your kitchen be filled with the warm aroma of pumpkin spice, and your table with happy smiles. Enjoy your baking adventure!
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Pumpkin Cream Cheese Bars
- Total Time: 5 hours 10 minutes
- Yield: 16 servings 1x
Description
Pumpkin Cream Cheese Bars feature a graham cracker crust, smooth pumpkin filling, and a creamy topping for the perfect fall dessert.
Ingredients
For the crust:
1 3/4 cups graham cracker crumbs (about 10–12 whole crackers)
1/2 cup salted butter, melted
2 Tbsp powdered sugar
For the pumpkin filling:
4 tsp cold water
1 tsp gelatin
4 oz cream cheese
1/2 cup powdered sugar
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 pinch salt
1 tsp pure vanilla extract
3/4 cup whipping cream
For the cream cheese whipped topping:
4 oz cream cheese
3 Tbsp powdered sugar
2/3 cup whipping cream
1/4 cup chopped toasted pecans
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch square baking dish with parchment paper and set aside.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and powdered sugar until well combined. Press this mixture firmly into the bottom and partway up the sides of the prepared baking dish.
- Bake the crust in the preheated oven for about 10–12 minutes, or until it just begins to change color. Then remove and set aside to cool completely.
- In a small saucepan, place the cold water and sprinkle the gelatin on top. Set aside for about 10 minutes to bloom, then heat gently while whisking until fully dissolved.
- Meanwhile, in a large bowl, beat the 4 oz cream cheese and 1/2 cup powdered sugar until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla; beat again until well blended.
- Add the dissolved gelatin mixture to the pumpkin mixture and beat until fully incorporated.
- In a separate bowl, beat 3/4 cup whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture in three additions.
- Spread the filling evenly over the cooled crust. Cover and refrigerate while you prepare the topping.
- For the topping, beat 4 oz cream cheese and 3 Tbsp powdered sugar until smooth. Gradually add 2/3 cup whipping cream and beat until stiff peaks form.
- Spread the topping over the pumpkin layer. Cover and chill the bars for 4–6 hours or until fully set. Just before serving, sprinkle with toasted pecans.
Notes
Use full-fat block cream cheese for best texture.
Chill bars for at least 4 hours to ensure they set properly.
Fold whipped cream gently to maintain fluffiness.
Toast pecans beforehand for extra flavor.
- Prep Time: 5 hours
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: ~275
- Sugar: ~15g
- Carbohydrates: ~22g
- Protein: ~3g