EASY PUMPKIN AND CREAM CHEESE BARS

So you’re in charge of bringing pies this year. You’re either tired of making the same old pie from scratch every year or picking up the same Marie Calendar’s pie every year. Well, you’re in luck, this dessert is a perfect twist on pumpkin pie for Thanksgiving.

I pulled inspiration for this post from two different recipes. I didn’t use these exact recipes but they helped me figure out what I wanted for this dessert. One was from Baker by Nature and the other was from Pillsbury. I used the Baker by Nature recipe to help me make the pie crust. This one I took exactly from their recipe (can’t beat perfection). The one from Pillsbury I took loosely. So let’s get into the recipe!

First, we begin with making the crust for the bottom of the bars. Before mixing anything, preheat your oven to 350 degrees F. Mix the dry ingredients together.

Then take your butter out of the fridge and slice it into tablespoons. Once your butter is in I recommend using your hands to knead it all together. Mix cold water and apple cider vinegar. Add the water mixture slowly to the dough. Once you get to this consistency it is ready to roll together.

Flour a surface (cutting board/ countertops) and roll the dough until it combines and forms a ball.

I wrapped mine in saran wrap and let sit in the fridge overnight. Baker by Nature noted that it rolls out better when it sits longer. Grab your pan you plan on using and line it with non-stick foil or parchment paper.

So once you are ready to roll it out, you want to flour a surface again. Roll out the dough a little thicker than an inch thick. Grab the pan you plan on using and flip it over. Lay the dough on top and cut it so just a little bit hangs over (it will shrink when baking). Pop into your pan and let bake for 10-15 minutes until golden. You can add egg wash to the top if you would like but we are just going to cover it up. We will use the excess dough later.

Next we move onto the pumpkin and cream cheese mixtures.

The pumpkin mixture is really simple. You want to get your canned pumpkin and just mix all the ingredients together. It should become a darker color and slightly thinner consistency. Place in the fridge until ready to use.

In an electric mixer, mix the cream cheese, sugar, and flour. Save 1/4 of the cream cheese mixture for the swirl topping.

Once the pie crust has cooled, you can layer the cream cheese mixture over the top.

With the 1/4 of cream cheese mixture you saved, you will add a little bit of milk to smoothen it up.

Pour the pumpkin mixture over the cream cheese mixture and smooth out.

This is the part you can get creative with. I used that smooth cream cheese mixture and laid it in “straight” lines across the top. Then I just used a knife and mixed each line until I liked the design. You could also run a toothpick across all the lines up and down.

While it’s baking, bring back that extra dough and cut it into cute shapes for toppings! Crack an egg and add a bit of cold milk and brush them with that mixture.

Bake it for 30-45 minutes, until it has gotten even browner in color and firmed up. Let it cool and you’re ready to cut them up into handheld pieces.

Hope you guys loved the post this week! Happy Thanksgiving everyone 🦃Comment below if you tried this recipe and what you thought! My next post will be the tamale weekend we just had! We made 1,000 tamales 🤤


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easy pumpkin + cream cheese bars

INGREDIENTS

Crust

  • 1/2 cup ice cold water

  • 1 tsp apple cider vinegar

  • 1 and 3/4 cup Flour

  • 1 tsp Salt

  • 2 tbs Cornstarch

  • 2 tbs Granulated Sugar

  • 12 tbs cold unsalted butter

Pumpkin Pie

  • 1 can pumpkin puree

  • 1 tsp Vanilla Extract

  • 3 Eggs

  • 1 tbs Brown Sugar

  • 1/2 tbs pumpkin pie spice

Cream Cheese

  • 4 8 oz packages Cream Cheese softened

  • 1 cup Powdered Sugar

  • 3 tbs All-Purpose Flour

  • 1 tbs Milk

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F. Mix the dry ingredients for the crust together.

  2. Then take your butter out of the fridge and slice it into tablespoons. Once your butter is in I recommend using your hands to knead it all together.

  3. Mix the cold water and apple cider vinegar together. Pour it slowly into the dough.

  4. Flour a surface (cutting board/ countertops) and roll the dough until it combines and forms a ball.

  5. I wrapped mine in saran wrap and let sit in the fridge overnight. Baker by Nature noted that it rolls out better when it sits longer.

  6. Grab your pan you plan on using and line it with non-stick foil or parchment paper.

  7. So once you are ready to roll it out, you want to flour a surface again. Roll out the dough a little thicker than an inch thick. Grab the pan you plan on using and flip it over. Lay the dough on top and cut it so just a little bit hangs over (it will shrink when baking).

  8. Pop into your pan and let bake for 10-15 minutes until golden. You can add egg wash to the top if you would like but we are just going to cover it up. We will use the excess dough later.

  9. You want to get your canned pumpkin and just mix all the ingredients together. It should become a darker color and slightly thinner consistency. Place in the fridge until ready to use.

  10. In an electric mixer, mix the cream cheese, sugar, and flour. Save 1/4 of the cream cheese mixture for the swirl topping.

  11. Once the pie crust has cooled, you can layer the cream cheese mixture over the top.

  12. With the 1/4 of cream cheese mixture you saved, you will add a little bit of milk to smoothen it up.

  13. Pour the pumpkin mixture over the cream cheese mixture and smooth out.

  14. This is the part you can get creative with. I used that smooth cream cheese mixture and laid it in "straight" lines across the top. Then I just used a knife and mixed each line until I liked the design. You could also run a toothpick across all the lines up and down.

  15. Bake it for 30-45 minutes, until it has gotten even browner in color and firmed up. Let it cool and you're ready to cut them up into handheld pieces.

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