Gale's Spiced Pumpkin Bars

15
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"A perfect bar that has a cheesecake layer, topped with a pumpkin layer."

Original recipe yields 15 servings
OK
  • FOR CHEESECAKE LAYER
  • FOR PUMPKIN LAYER

Nutritional

  • Serving Size: 1 (136.6 g)
  • Calories 279.8
  • Total Fat - 17 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 243.7 mg
  • Sodium - 220.9 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 20.7 g
  • Protein - 8.8 g
  • Calcium - 65.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.

Step 3

To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.

Step 4

Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The overhanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

Tips & Variations


No special items needed.

Related

lazyme

Delish! The hardest part of this recipe is to wrestle the parchment paper. lol. It doesn't conform to the baking dish well and kept 'moving' and creating 'divots' in the edges of the bars. I'll definitely make this again, but think that I will spray the dish with cooking spray or use foil that might fit the dish better. I expected these to be a little firmer so that I could store them on a platter. Even refrigerated overnight, they did not firm up much. Even eating these with a fork didn't slow me down in the slightest. I inhaled these every time I went into the kitchen. lol. Thanks for sharing this wonderful keeper, Nat. This is going into my Best of 2020 Cookbook.

review by:
(16 Oct 2020)