Description
These pumpkin dessert bars are everything you love about pumpkin pie in one creamy, irresistible bite. Perfect for fall gatherings, Thanksgiving tables, or an easy make-ahead treat.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (113 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 can (15 oz or 425 g) pumpkin puree
- 2 large eggs
- 3/4 cup (150 g) packed brown sugar
- 1/2 cup (120 ml) evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 8 oz (226 g) cream cheese, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Whipped cream, for serving
- Ground cinnamon, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar, then press firmly into the prepared pan.
- Bake the crust for 8 minutes and allow it to cool slightly.
- Whisk pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, spices, and salt until smooth.
- Beat softened cream cheese and sugar until creamy, then mix in the egg and vanilla until combined.
- Pour the pumpkin mixture evenly over the crust.
- Gently spread the cream cheese mixture over the pumpkin layer.
- Bake for 35 to 40 minutes, until the edges are set and the center has a slight jiggle.
- Cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight.
- Lift the chilled bars from the pan using the parchment paper and cut into squares.
- Garnish with whipped cream and cinnamon before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Bakimg