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Creamy Make-Ahead Pumpkin Pie Bars

Creamy Make-Ahead Pumpkin Pie Bars - featured image
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These creamy, make-ahead pumpkin bars feature a spiced pumpkin base topped with a tangy cream cheese layer. They are easy to prepare, perfect for meal prep, and offer a texture similar to a cheesecake hybrid without the hassle of a pie crust.

Ingredients

  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs, room temperature
  • Pure pumpkin puree (not pumpkin pie filling)
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Salt
  • Full-fat cream cheese, softened
  • Confectioners’ sugar
  • Vanilla extract
  • Heavy cream (optional, for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the pumpkin puree and mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Spread the batter evenly into the prepared pan.
  6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely on a wire rack.
  7. While the bars cool, beat the softened cream cheese and confectioners’ sugar together until smooth. Add vanilla extract and mix well. Add heavy cream if the mixture is too thick.
  8. Once the bars are completely cool, spread the cream cheese mixture evenly over the top.
  9. Return the pan to the refrigerator and chill for at least 2 hours, or preferably overnight.
  10. Cut into squares with a sharp knife and serve chilled.

Notes

Ensure all dairy ingredients (butter and cream cheese) are at room temperature to prevent lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The bars must cool completely before adding the topping to prevent melting. For clean cuts, dip the knife in hot water between cuts. These bars taste better after sitting in the fridge for a day or two.

Nutrition

Keywords: pumpkin bars, cream cheese pumpkin bars, make ahead dessert, fall baking, pumpkin pie bars, easy pumpkin recipe, meal prep dessert

Find it online: https://lindabake.com/creamy-make-ahead-pumpkin-pie-bars/