Pumpkin Bars

This Pumpkin Bars recipe is the ultimate autumn dessert for sharing. It is easy to make and tastes even BETTER than pumpkin pie!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 248kcal

Author Tonia Larson

Equipment

Ingredients

Graham Cracker Crust:

2 cups graham cracker crumbs
½ cup granulated sugar
6 tablespoon butter melted

Pumpkin Layer:

16 oz cream cheese softened, (two 8 oz packages)
2 cups granulated sugar
4 eggs lightly beaten
1 cup pumpkin puree
2 teaspoon vanilla
¼ cup flour
2 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Topping:

4 cups whipped cream
2 teaspoon ground cinnamon

Instructions

Graham Cracker Crust:

Stir together graham cracker crumbs, sugar, and melted butter.
Press into a 9x13 inch pan and set aside.

Pumpkin Layer:

Beat the softened cream cheese until smooth.
Beat in the sugar.
Scrape the bowl. Add the eggs and mix well.
Mix in the pumpkin puree and vanilla.
Add the flour, cinnamon, baking soda, nutmeg and ginger. Mix well.
Pour the pumpkin mixture onto the graham cracker crust.
Bake at 375˚F for 33-38 minutes.
Remove from the oven, place on a cooling rack to allow the bars to cool completely at room temperature.

Topping:

Top with whipped cream (find my recipe here) and sprinkle with cinnamon
Store in the fridge.

Video

Notes

Storage:

Can I make these bars ahead of time?

Yes, these pumpkin bars can be made ahead of time and are perfect for bringing to holiday dinners, parties, and potlucks. Bake the bars, allow them to cool, frost the bars and then cover and store them in the fridge.

Can I freeze pumpkin bars?

Yes, pumpkin bars will hold up in the freezer. First place the bars in the freezer uncovered to allow the whipped cream to harden. Then, wrap tightly with plastic wrap followed by aluminum foil.

Nutrition