Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour half of the batter into the prepared pan and spread evenly.
- Step 4: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Spread the cream cheese mixture evenly over the pumpkin batter in the pan. Top with the remaining pumpkin batter and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. Let cool completely in the pan before cutting into bars.
Notes
- Store leftover pumpkin pie bars in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, reheat individual bars briefly in the microwave or bake them for a few minutes in a preheated oven at 350°F.
- Serve these bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent touch.
- To prevent the cream cheese layer from cracking, ensure both the cream cheese and butter are at room temperature and beat them until completely smooth before spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American