Description

Soft, chewy pumpkin bars with a tangy cream cheese swirl and a signature cinnamon-sugar crust. This easy one-bowl recipe delivers the nostalgic flavor of snickerdoodles with the moist richness of pumpkin.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
½ cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree
4 oz full-fat cream cheese, softened
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
1 tablespoon butter, melted (for topping)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a medium bowl, whisk together the flour, baking soda, 2 teaspoons cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and ½ cup granulated sugar until light, fluffy, and pale in color (about 2-3 minutes).
Beat in the egg and 1 teaspoon vanilla extract until combined. Add the pumpkin puree and mix on low speed just until incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick and sticky.
Spread the batter evenly into the prepared pan.
In a small bowl, mix the softened cream cheese, 2 tablespoons powdered sugar, and ¼ teaspoon vanilla until smooth. Dollop spoonfuls over the pumpkin batter.
Use a knife or skewer to gently swirl the cream cheese into the batter, creating visible ribbons.
Melt the 1 tablespoon of butter and brush it lightly over the top. Sprinkle with the mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon.
Bake for 25-30 minutes, or until the edges are golden brown and the center is just set.
Let the bars cool in the pan for at least 20 minutes before slicing into squares.

Notes

Ensure butter and cream cheese are at room temperature for proper mixing and swirling. Do not overmix the batter to avoid tough bars. Bars can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 1
Protein: 3

Keywords: pumpkin bars, snickerdoodle bars, fall dessert, cream cheese swirl, pumpkin dessert, easy baking, one bowl dessert