Pumpkin Swirl Cheesecake Bars are one of my favorite desserts to make for the holidays. They are so easy and pack all the delicious flavors you want in a whole pan!
I created this recipe while I was looking for some new pumpkin desserts to make for our family dinners. And, the entire family LOVED these Pumpkin Swirl Cheesecake Bars! I think you will too.
Table of Contents
Why you should make these Pumpkin Cheesecake Bars
Full of Flavor – Cut into one of these bars and you will be filled with all the flavors of fall.
Festive – Soft pumpkin bars that are swirled with yummy cream cheese. This is a showstopper for your holiday table!
Easy – The best part about this recipe? It’s so easy! Anyone can make these and they’ll be a huge hit!
Great for Large Groups – Make the whole pan, or cut it into 24 bars. It’s an easy way to feed a crowd.
If you love recipes like this you may also enjoy this Pumpkin Cheesecake Truffles recipe.
What You Need To Make These Pumpkin Pie Cheesecake Bars
- cream butter softened
- light brown sugar
- egg
- vanilla extract
- pumpkin puree
- flour
- baking soda
- ground cinnamon
- pumpkin pie spice
- kosher salt
Cream Cheese Swirl
- cream cheese, softened
- sugar
- egg
- vanilla
How to Make Pumpkin Swirl Cheesecake Bars
See recipe card below for a full list of ingredients and measurements!
- Preheat oven to 350 degrees and line a 9×13 brownie baking pan with parchment paper
- Using a large bowl with a hand mixer, beat together the butter, brown sugar, egg, and vanilla until combined and fluffy
- Beat in the pumpkin puree until combined (Photos 1 & 2)
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined
- Gradually beat the dry ingredients into the wet until combined and a dough forms Press half of the dough into the baking dish and set the other half aside
- Using a medium bowl, beat the cream cheese, sugar, egg, and vanilla until combined and smooth and creamy
- Using a tablespoon, drop dollops of the cream cheese mixture onto the first layer of pumpkin dough (Photo 3)
- Scoop dollops of the remaining pumpkin batter onto the cream cheese Smooth evenly with a knife (Photos 4 & 5)
- Bake in the oven for 45-50 minutes or until a knife comes out clean in the center Allow to cool completely before cutting and enjoying!
Storage
These pumpkin bars with cream cheese swirl can be stored in an airtight container in the refrigerator for up to 4 days.
Tips For Pumpkin Swirl Cheesecake Bars
These bars can be made gluten-free by using a gluten-free flour mix in place of the all-purpose flour.
If you want to enjoy these bars warm, heat them up in the microwave for 20 seconds and serve!
No time to bake? These bars can be made into muffins. Bake them at 350 degrees for 20-25 minutes and allow them to cool completely before enjoying them.
Substitutions and Variations
Pumpkin Spice – If you don’t have pumpkin pie spice, you can substitute 1 teaspoon of ground cinnamon, 1/4 teaspoon each allspice and ground ginger, and a pinch of nutmeg.
Flavor Variations – The nice thing about this recipe is you can change it up based on your mood. For example, add some chocolate chips to the cream cheese mixture. Or, if you love almonds, maybe add a few roasted and salted ones on top of the pumpkin dough before adding the cream cheese. It’s also good with chopped pecans added into the batter or sprinkled over top!
Don’t Over-Mix – Mix until just combined and do not over mix or your bars will be dense and not as wonderful
Recipe FAQs
Yes! These pumpkin cream cheese swirl bars are a great make-ahead dessert for any occasion. You can make them up to three days ahead of time and store them in an airtight container until ready to serve.
No, I don’t recommend freezing these pumpkin swirl cheesecake bars. The cream cheese will become grainy and unappealing if frozen.
You can easily line the bottom of your baking pan with foil instead of parchment paper. You just need to press it into place and then grease it with a little oil or cooking spray. Greasing your baking pan is a good way to prevent sticking, regardless of what kind of pan you use.
Other Dessert Recipes You’ll Enjoy
- Blueberry Dump Cake
- Lemon-Lime Cupcakes
- Fresh Raspberry Chocolate Chip Cookies
- Maple Pecan Apple Cobbler
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Pumpkin Cheesecake Swirl Bars
Equipment
- Mixer
- tablespoon
Ingredients
- 1 cup sweet cream butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cup flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 ½ tsp pumpkin pie spice
- ¾ tsp kosher salt
Cream Cheese Swirl
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 large egg
Instructions
- Preheat oven to 350 degrees and line a 9×13 brownie baking pan with parchment paper
- Using a large bowl with hand mixer, beat together the butter, brown sugar, egg, and vanilla until combined and fluffy
- Beat in the pumpkin puree until combined
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined
- Gradually beat the dry ingredients into the wet until combined and a dough forms Press half of the dough into the baking dish and set the other half aside
- Using a medium bowl, beat the cream cheese, sugar, egg, and vanilla until combined and smooth and creamy
- Using a tablespoon, drop dollops of the cream cheese mixture onto the first layer of pumpkin dough
- Scoop dollops of the remaining pumpkin batter onto the cream cheese Smooth evenly with a knife
- Bake in the oven for 45-50 minutes or until a knife comes out clean in the center Allow to cool completely before cutting and enjoying!
Nutrition Information
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