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Quick Cream Cheese Swirl Pumpkin Bars – Easy Fall Dessert

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These Quick Cream Cheese Swirl Pumpkin Bars are a simple, crowd-pleasing fall dessert featuring a moist pumpkin layer, a tangy cream cheese swirl, and a crunchy streusel topping. Ready in about 45 minutes, they’re perfect for potlucks, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker), divided
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 1/4 cup unsalted butter, cold and cut into small cubes (for streusel)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and set aside.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth and fluffy (about 2 minutes). Add egg yolk and 1/2 teaspoon vanilla, beat until combined. Set aside.
  3. Prepare the streusel topping: Reserve 1 cup of dry cake mix in a small bowl. Add cold butter cubes and work into the cake mix with your fingers or a pastry cutter until coarse crumbs form. Stir in nuts if using. Refrigerate while making the pumpkin layer.
  4. Make the pumpkin layer: In a large bowl, whisk together remaining cake mix, 1/4 cup sugar, pumpkin pie spice, cinnamon, and salt. Add pumpkin puree, melted butter, eggs, and 1 teaspoon vanilla. Stir until just combined (do not overmix).
  5. Assemble the bars: Spread pumpkin batter evenly into the prepared pan. Drop spoonfuls of cream cheese mixture (8-10 dollops) over the top. Use a butter knife or skewer to drag through the cream cheese and pumpkin batter in a zigzag pattern (6-8 figure-eight motions). Do not over-swirl.
  6. Sprinkle cold streusel evenly over the top. Do not press down.
  7. Bake for 28-32 minutes, until edges are golden brown and set, and center is mostly set with a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs.
  8. Cool completely in the pan on a wire rack for at least 1 hour. For cleaner slices, refrigerate for another 30 minutes. Use parchment handles to lift the block onto a cutting board, then slice into squares.

Notes

For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use vegan butter and dairy-free cream cheese. If using a glass pan, reduce oven temperature by 25°F. Room temperature cream cheese is essential for a smooth swirl. Do not overmix the pumpkin batter. Start checking for doneness at 25 minutes. Cool completely before slicing for clean squares.

Nutrition

Keywords: pumpkin bars, cream cheese swirl, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese, quick dessert, Thanksgiving dessert

Find it online: https://gleamgulp.com/quick-cream-cheese-swirl-pumpkin-bars-easy-fall-dessert/