The Easy Pumpkin Bars I'm Bringing to Every Fall Gathering

One simple dough does double-duty.

By
Molly Allen
Molly Allen
Molly Allen
Molly Allen is a writer and editor with a focus on food, beverage, travel, adventure, and lifestyle content, A former bakery owner, her work spans kitchen guides, food and beverage round-ups, recipe development, etc. She's featured in Taste of Home, Good Housekeeping, Insider, Brides, Simply Recipes, and more.
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Published September 25, 2025
Molly Allen
Pumpkin Cream Cheese Bars on a platter in the background, 2 plates with one bar each

Simply Recipes / Molly Allen

I’m a firm believer that pumpkin has a place in all seasons. But just like many other pumpkin lovers, I certainly incorporate it into more dishes in the fall. A can of pumpkin is an ideal staple to dress up or down, whether you want something sweet or savory. And if you’re hoping for a not-too-sweet pumpkin dessert, this recipe is sure to hit the spot. 

These pumpkin cream cheese bars are as easy as can be. To put them together, you’ll mix up one simple dough that becomes both a buttery, cookie-like base and a crumbly topping for the dessert. Sandwiched in between is a subtly sweet, lightly spiced cream cheese pumpkin filling.

The most difficult part of the undertaking is exercising enough patience to wait until these soft, creamy, cheesecake-like bars are fully cooled before slicing and digging in for a bite.  

Pumpkin Cream Cheese Bars on a platter

Simply Recipes / Molly Allen

Tips and Tricks for Making These Pumpkin Cream Cheese Bars

  • Use very soft cream cheese: The filling of this dessert is made with cream cheese as the base for a creamy texture and tangy-meets-sweet flavor. Be sure the cream cheese is very soft before making the filling. This will avoid any unwanted lumps and bumps and will ensure a smooth filling. 
  • Use 100% pumpkin purée: In the baking aisle, you may spot pumpkin pie filling next to the pumpkin purée. Skip the filling (which has sugar and spices added) and use unsweetened, 100% pumpkin purée—it offers better control over the texture and flavor of your pumpkin treats. 

Easy Tweaks 

  • Spice it up: I opt to use a mixture of cinnamon and nutmeg to enhance the flavor of the pumpkin in these bars. However, you can certainly use pumpkin pie spice or go for a bolder combination of spices by increasing the amount of cinnamon and nutmeg and incorporating allspice and ginger. 
  • Add a topping: These bars can certainly stand on their own, but there are many options to dress them up further. Drizzle the tops with a cinnamon glaze or caramel sauce. For a simpler touch, dust the top with powdered sugar or cinnamon sugar. 
Pumpkin Cream Cheese Bar on a plate with a fork

Simply Recipes / Molly Allen

More Recipes for Fall Baking

Pumpkin Cream Cheese Bars

Prep Time 20 mins
Cook Time 55 mins
Cooling and chilling time: 2 hrs 30 mins
Total Time 3 hrs 45 mins
Servings 12 to 16 servings
Yield 1 (9x13) pan
Cook Mode (Keep screen awake)

Ingredients

For the base and topping

  • Nonstick cooking spray

  • 3 1/2 cups (420g) all-purpose flour

  • 1 1/3 cups (257g) granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 sticks unsalted butter, melted

  • 2 large eggs

For the filling

  • 8 ounces cream cheese, softened

  • 1/2 cup (100g) granulated sugar

  • 1 large egg

  • 1 (15-ounce) can pumpkin purée

  • 1 teaspoon vanilla extract

  • 2 teaspoons ground cinnamon, divided

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

Method

  1. Preheat the oven to 350°F.

    Line a 9x13-inch baking pan with a parchment paper sling and grease both the pan and parchment with nonstick cooking spray.

  2. Make the dough:

    In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl if using a hand mixer, whisk together the flour, sugar, baking powder, and salt. Add the melted butter and eggs and beat on medium speed until a crumbly dough forms, about 1 minute.

  3. Bake the base:

    Reserve 1 1/2 cups of the dough and set it aside. Transfer the remaining dough to the prepared baking pan. Use your hands to compress the dough into the pan to form an even layer. 

    Bake the base until the edges are lightly golden brown, about 20 minutes. Transfer to a wire rack and allow to cool for 10 minutes while making the filling.

  4. Make the filling:

    Clean and dry the mixer bowl. Add the softened cream cheese, sugar, and egg and beat on medium speed until smooth, about 2 minutes. Add the pumpkin purée, vanilla, 1 teaspoon cinnamon, nutmeg, and salt and beat until fully combined, about 1 minute.

  5. Assemble the bars:

    Spread the pumpkin filling evenly over the cooled base. Crumble the reserved dough into small pieces and sprinkle the topping evenly over the filling. Sprinkle evenly with the 1 remaining teaspoon of cinnamon.

  6. Bake:

    Bake until the center is just slightly jiggly, 25 to 27 minutes. Allow to cool completely at room temperature, about 2 hours. Chill for at least 30 minutes before slicing into 12 or 16 bars and serving. 

    Store leftover bars in an airtight container in the refrigerator for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
357 Calories
18g Fat
46g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 357
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 80mg 27%
Sodium 306mg 13%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Total Sugars 24g
Protein 5g
Vitamin C 1mg 6%
Calcium 62mg 5%
Iron 2mg 10%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.