Cream Cheese Pumpkin Squares Recipes

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CREAM CHEESE PUMPKIN BARS



Cream Cheese Pumpkin Bars image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING



Spiced Pumpkin Bars with Cream Cheese Icing image

This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 24 bars

Number Of Ingredients 19

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
  • Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
  • Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
  • For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars with Cream Cheese Frosting image

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 15

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY



Pumpkin Cheesecake Bars Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  • Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  • In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  • Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  • Preheat the oven to 325˚F (160˚C).
  • Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  • Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  • Bake for 30 minutes.
  • Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  • Top the cheesecake with the crumble topping and bake for another 25 minutes.
  • Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 36 grams, Fat 41 grams, Fiber 1 gram, Protein 9 grams, Sugar 22 grams

PUMPKIN BARS



Pumpkin Bars image

In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 12 bars with 1 1/2 cups frosting

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners' sugar, sifted

Steps:

  • Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
  • Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
  • Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
  • Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
  • Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

PUMPKIN CREAM CHEESE SQUARES



Pumpkin Cream Cheese Squares image

Make and share this Pumpkin Cream Cheese Squares recipe from Food.com.

Provided by SweetChef

Categories     Bar Cookie

Time 40m

Yield 18 squares, 18 serving(s)

Number Of Ingredients 15

4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 cup canned solid-pack pumpkin
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate chips (optional)

Steps:

  • Preheat oven to 375. Grease 9x13 baking pan.
  • For filling: whisk together cream cheese, sugar and egg until well blended. Set aside.
  • For batter: Combine pumpkin, sugar, egg, and oil. Mix well.
  • Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
  • Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect.
  • Sprinkle with chocolate morsels, if desired.
  • Bake 25-30 minutes or until tester inserted into the center comes out clean.
  • Cool, cut into squares.

Nutrition Facts : Calories 150.2, Fat 6.9, SaturatedFat 2.1, Cholesterol 30.4, Sodium 179.1, Carbohydrate 20.7, Fiber 0.7, Sugar 14.4, Protein 2

CREAM CHEESE AND PUMPKIN ROLL BARS RECIPE



Cream Cheese and Pumpkin Roll Bars Recipe image

Yield 20

Number Of Ingredients 18

6 Tablespoons butter at room temperature
1 1/2 cups sugar
2 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) package cream cheese (softened)
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
  • Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
  • In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  • Spread about 2/3 of the batter evenly into the prepared pan.
  • In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
  • Spread cream cheese mixture evenly over the pumpkin batter.
  • Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  • Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
  • Cool completely in pan, then cut into bars.

DIABETIC PUMPKIN CREAM CHEESE SQUARES



Diabetic Pumpkin Cream Cheese Squares image

The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.

Provided by Redneck Epicurean

Categories     Cheesecake

Time 45m

Yield 18 serving(s)

Number Of Ingredients 12

1 cup sugar-free canned solid-pack pumpkin
1 cup Splenda granular (sugar substitute)
1 egg
1/3 cup vegetable oil
1 cup self-rising flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 ounces fat free cream cheese, softened
1/4 cup Splenda granular (sugar substitute)
1 egg

Steps:

  • Preheat the oven to 375 degrees.
  • Grease a 9x13 pan.
  • For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
  • For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
  • Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
  • Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.

Nutrition Facts : Calories 79.8, Fat 4.8, SaturatedFat 0.8, Cholesterol 24, Sodium 183.3, Carbohydrate 6.9, Fiber 0.7, Sugar 0.5, Protein 2.5

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PUMPKIN BARS WITH CREAM CHEESE FROSTING | VANILLA BEAN BLOG
2020-10-22 For the bars: Adjust an oven rack to the middle position and preheat the oven to 350 F [180C]. Grease a half sheet pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves. In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined.
From thevanillabeanblog.com


CREAM CHEESE PUMPKIN PRALINE BARS | COOKIES & CUPS
2016-09-26 Filling. In the clean bowl of your stand mixer, fitted with the paddle attachment mix the cream cheese and sugar until smooth. Add in the egg and vanilla continuing to mix on medium speed until combined. Spread the filling onto the batter in the pan and top with the remaining batter.
From cookiesandcups.com


PUMPKIN SQUARES WITH CREAM CHEESE FROSTING RECIPE {THE BEST!}
2013-10-15 In a large bowl, beat together the eggs, oil, sugar and pumpkin until light and fluffy. In another bowl, sift together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15×10 jelly roll pan (just a cookie sheet with sides!).
From theinspiredroom.net


CREAM CHEESE PUMPKIN BARS RECIPE - THE WHOOT
Add 1/4 cup white granulated sugar, one egg, add a few drops of vanilla extract. Beat up until the mixture is nice and creamy. Add the cream cheese frosting mixture over the pumpkin base. Place in a 350F/177C preheated oven for 35-40 minutes. …
From thewhoot.com


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