Creamy Pumpkin Pie Bars
I always have mixed feelings about this time of year. On the one hand, it’s kind of sad to say goodbye to those lazy days of summer. I know I’ll miss having the kids home, hanging out at the pool, and cooking out on the grill.
But fall definitely has its perks too. Those crisp days, those colorful leaves, and best of all, PUMPKIN.
So, to get myself in the mood for fall, I’ve whipped up a new pumpkin dessert: Creamy Pumpkin Pie Bars. These are like a much easier version of pumpkin pie, because they use a shortbread-like bar crust instead of a pastry crust. So instead of fussing around trying to get your dough just right, you just blend all your ingredients together in the food processor and spread them in the pan.
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Once that’s done, wipe out the bowl and mix up the filling – a creamy blend of pumpkin, eggs, butter, sugar, and cream cheese, with all the classic spices of pumpkin pie. Pour that on top of the crust, and bake.
This is a sweet, creamy, cinnamon-and-nutmeg-spiced treat that will get you excited to see fall come around again. It’s great by itself and even better with a scoop of vanilla ice cream and some chopped pecans.
Creamy Pumpkin Pie Bars
Ingredients :
Bar Crust
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 ½ sticks unsalted butter
Filling
8 oz cream cheese – room temperature
15 oz canned pumpkin
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter
14 oz powdered sugar
½ tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp nutmeg
- Preheat oven to 350 degrees. Prepare a 9×13 baking dish, lining it with foil and spraying with non stick spray.
- In your food processor, pulse the pecans until ground.
- Next add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
- Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
- Place your dough into your pan and spread out evenly along the bottom.
- Wipe out your food processor and throw in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. Add in the eggs, vanilla and melted butter. Mix again. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining.
- Pour the filling onto the crust.
- Bake for 40-50 minutes until a toothpick comes out clean.
Here are some other recipes you will LOVE!
- Glazed Pumpkin Spice Monkey Bread
- Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
- Caramel Tres Leches Cake
Creamy Pumpkin Pie Bars
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Ingredients
Bar Crust
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup chopped pecans
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 ½ sticks unsalted butter
Filling
- 8 oz cream cheese – room temperature
- 15 oz canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
- 1 stick unsalted butter
- 14 oz powdered sugar
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish, lining it with foil and spraying with baking spray.
- In your food processor, pulse the pecans until ground.
- Next add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
- Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
- Place your dough into your pan and spread out evenly along the bottom.
- Wipe out your food processor and throw in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. Add in the eggs, vanilla and melted butter. Mix again. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining. Pour the filling.
- Bake for 40-50 minutes until a toothpick comes out clean.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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These look delish and just in time for my pumpkin-everything craving. Can you clarify the serving size of the nutrition info? Are the calories listed for the entire container? Half? A few slices…thanks!
The nutritional info has been updated. The info is listed for a serving. You should get 24ish servings.
Mine has been in the oven for an hour and still not baked in the middle! What did I do wrong?
The bars will be soft, but a toothpick should come out mostly clean after an hour of cooking. I would suggest cooking it for a little long, since everyone’s coven does run a slightly different temp. I hope that helps 🙂
These bars sound fabulous, but can’t they be made using a hand mixer instead of a food processor? My FP is on the ‘fritz’!
Yes, that should work Angelina 🙂