Cream Cheese Pumpkin Squares: These amazing pumpkin bars offer a wonderful nutty crust, creamy pumpkin and cream cheese filling ,and an oat and pecan crunchy topping. Not the traditional pumpkin square recipe but definitely at the top of the holiday dessert list. Perfect for Holiday Parties and potlucks!

Tips for How to Get Unbeatable Cream Cheese Pumpkin Bars

FOIL LINER

The answer to getting perfectly cut squares is foil. Line the pan with foil making sure you have enough to hang over the ends. This will allow you to lift the whole pan of Cream Cheese Pumpkin Squares out and makes cutting them super easy.

CUT COLD

Want crisp cut lines? Cut the bars when the filling is cold.

BEST TOOL FOR CUTTING

This may surprise you, but my favorite tool for cutting any bars including brownies is a plastic knife. The reason? The filling doesn’t stick to the plastic.

COLD BUTTER

If you’re looking for flakiness, cold butter is the way to go. You want the butter to be as solid as possible before working with it in the dough, so that it will keep its shape in layers rather than seeping into the dough and tenderizing it.

How to Freeze Pumpkin Bars

Once the pumpkin bars have cooled completely, cut them into squares.
TWO WAYS OF STORING:
- THANKSGIVING OR CHRISTMAS DESSERT: Place cut pumpkin bars into a freezer safe container with a tight fitting lid.
- INDIVIDUAL DESSERT: Wrap each bar in plastic wrap, place in a freezer safe container with a tight fitting lid.
- DATE: Don’t forget to date your containers.
- FRESHNESS: The cream cheese pumpkin bars will stay fresh in the freezer up to 3 months
- DEFROST: To defrost, place frozen bars in the refrigerator the night before.

How Long Will Cream Cheese Pumpkin Squares Stay Fresh In The Refrigerator?

Cream Cheese Pumpkin Squares (ingredients)

INGREDIENTS FOR THE CRUST AND TOPPING (full printable recipe below)
- all -purpose flour
- granulated sugar
- cold butter
- old fashioned oats
- chopped pecans
INGREDIENTS FOR THE FILLING
- cream cheese
- ground cinnamon
- ground allspice
- ground cardamom
- solid pack pumpkin
- vanilla extract
- large eggs

Why I Love These Cream Cheese Pumpkin Bars

TOPPING: I love the addition of brown sugar, old fashioned oats and chopped pecans. They add a delicious flavor and a wonderful crunch.
PUMPKIN FILLING: Creamy and delicious. Tastes just like pumpkin pie only light and airy!
CRUST: The crust ingredients is divided with the topping. You get the same flavor with a cookie like texture.
BRINGING THE FLAVOR ALL TOGETHER: Whether you’re planning on taking these bars to a potluck or serving them with a holiday meal. I’m confident these Cream Cheese Pumpkin Bars will be a hit.

MORE RECIPES WITH PUMPKIN

PUMPKIN CAKE ROLL 2. PUMPKIN CHEESECAKE 3. CARAMEL PUMPKIN TORTE 4. PUMPKIN PANCAKES WTH BROWN BUTTER AND APPLE CIDER SYRUP 5. MORE → PUMPKIN RECIPES

Cream Cheese Pumpkin Squares

Yield: 24 Squares

Crunchy topping, creamy filling and a cookie like crust. The perfect holiday dessert for parties and potlucks!

Ingredients

For the Crust:

1-1/3 cups all purpose flour
¼ cup granulated sugar
½ cup light brown sugar, packed
¾ cup unsalted cold butter, cubed
1 cup old fashioned oats
½ cup pecans, chopped

for the Filling:

1 (8 ounce) cream cheese, softened to room temperature
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 (15 ounce) can solid pack pumpkin
1 teaspoon vanilla extract
3 large eggs

Instructions

For the Crust:

Preheat oven to 350°.
Line 9x13-inch baking pan with foil, making sure each end hangs over.
In the bowl of a food processor, pulse together the flour, sugar, and brown sugar. In small short pulses, cut in butter.
NOTE: If you don't have a food processor this can also be done in a bowl. Cut in the butter with a pastry cutter or the old fashioned way, a butter knife and fork.
Transfer to a medium bowl, fold in the oats and pecans.
RESERVE 1 CUP OF THE MIXTURE FOR THE TOPPING.
Press remaining crumb mixture on to the bottom the prepared pan.
Bake 15 minutes.

For the Filling:

In a small bowl, beat the cream cheese, sugar ,and spices until smooth.
Add pumpkin, vanilla and eggs.
Beat on low until combined.
Pour over warm crust; sprinkle with the reserved crumb mixture.
Bake 20-25 minutes or until the filling is set and a knife inserted in the center comes out clean.
Cool on wire rack and cut (look for my tips below)
Makes 24 Bars Store in the refrigerator. Stays fresh up to a week in the refrigerator.

Notes

NICE CRISP LINES: Want crisp cut lines? Cut the bars when the filling is cold. Refrigerator cold.

HOW TO FREEZE CREAM CHEESE PUMPKIN SQUARES:

Before the holiday season gets too busy, make a batch of Cream Cheese Pumpkin Squares! These pumpkin bars freeze beautifully. One dessert down and ready to serve!

Once the pumpkin bars have cooled completely, cut them into squares.
TWO WAYS OF STORING:
THANKSGIVING OR CHRISTMAS DESSERT: Place cut pumpkin bars into a freezer safe container with a tight fitting lid.
INDIVIDUAL DESSERT: Wrap each bar in plastic wrap, place in a freezer safe container with a tight fitting lid.
FRESHNESS: The cream cheese pumpkin bars will stay fresh in the freezer up to 3 months
DEFROST: To defrost, place frozen bars in the refrigerator the night before.

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Cream Cheese Pumpkin Squares