Pumpkin Cream Cheese Dream Bars!!

May be an image of dessert

3. Prepare the Pumpkin Filling

  1. In a medium bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, eggs, and vanilla extract until smooth and well combined.
  2. Pour the pumpkin mixture over the slightly cooled crust, spreading it evenly with a spatula.

4. Make the Cream Cheese Swirl

  1. In a small bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy.
  2. Drop spoonfuls of the cream cheese mixture on top of the pumpkin layer.
  3. Using a knife or skewer, gently swirl the cream cheese into the pumpkin layer to create a marbled effect.

5. Bake to Perfection

Bake the bars at 350°F (175°C) for 35-40 minutes, or until the pumpkin layer is set and a toothpick inserted near the center comes out mostly clean (a few crumbs are okay).


6. Cool and Serve

  1. Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours to firm up the layers.
  2. Use the parchment overhang to lift the bars out of the pan.
  3. Cut into squares or rectangles and serve chilled or at room temperature.

Tips for the Perfect Bars

  • Softened butter and cream cheese: Make sure both are at room temperature for a smooth texture.
  • Swirling technique: Don’t overmix the cream cheese into the pumpkin; the goal is a beautiful marbled effect.
  • Storage: Keep in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months.
  • Optional topping: Sprinkle with crushed gingersnaps or drizzle with white chocolate for extra flair.

Final Thoughts

These Pumpkin Cream Cheese Dream Bars are a delightful balance of creamy, spiced, and buttery goodness. The marbled cream cheese adds a touch of tang that complements the rich pumpkin perfectly. Whether it’s a fall party, Thanksgiving dessert, or a personal treat with a cup of coffee, these bars are sure to become a seasonal favorite.


If you want, I can also make a quick visual guide with tips for each layer, so it’s easier to follow while baking. It would look like a step-by-step diagram you can print or save. Do you want me to do that?

Show Comments

No Responses Yet

Leave a Reply