Pumpkin Cheesecake Swirl Bars

My favorite pumpkin cheesecake swirl bars recipe! These soft and fluffy bars are packed with cozy spices and topped with a delicious cinnamon cream cheese frosting that you'll absolutely adore!

Why You'll Love these Pumpkin Cheesecake Swirl Bars

• They're so easy to make. This recipe is easy enough for beginners! No need to set a whole cheesecake in the fridge for hours!
• They taste Amazing. A mixture of warm spices, pumpkin and a rich cheesecake swirl makes these bars taste incredible. Every bite is full of fall goodness!
• They're a fan favorite! They look beautiful and are the perfect fall dessert or snack cake to make for friends and family. 

Pumpkin Cheesecake Swirl Bars Ingredients

• Eggs: To bind the batter & help the cupcakes rise. 
• Vanilla extract: Always 
• Granulated & light brown sugar: the molasses notes in the sugar help bring out the fall flavors. Mixing the two  
• Unsweetened pumpkin puree: Make sure to use pumpkin puree NOT pumpkin pie filling for the best pumpkin flavor. 
• Coconut oil: Adds moisture 
• Salt & warm spices: A combo of ground cinnamon and pumpkin pie spice gives a nice pumpkin flavor. 
• Baking powder & baking soda: For the correct amount of rise. 

How to Make Pumpkin bars 

2. Make the Pumpkin Bread Layer: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet ingredients. 

3. Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and continue beating until fully incorporated.

4. Assemble the Bars: Spread about 2/3 of the pumpkin bread batter into the prepared baking pan, smoothing it out into an even layer.

Carefully spread the cream cheese mixture evenly over the pumpkin batter. It helps to drop spoonfuls of the cheesecake mixture across the surface and then gently smooth it out.

Dollop the remaining pumpkin bread batter on top of the cheesecake layer. Use a butter knife or skewer to gently swirl the pumpkin and cheesecake layers together, creating a marbled effect.

5. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cheesecake layer should be set but still soft.

Storage

• Fridge: Store these bars in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
• Freezer: You can freeze the bars for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before serving.

FAQs

1. Can I use homemade pumpkin puree? Yes! Homemade pumpkin puree works just as well as canned, as long as it’s not too watery. Be sure to drain any excess moisture from homemade puree before using.
2. Can I make these bars dairy-free? You can try substituting the cream cheese with a dairy-free cream cheese alternative, and use a plant-based butter or coconut oil instead of the regular butter.
3. How do you know when the bars are done? If you stick a toothpick in and it comes out clean with a few crumbs, it is done. The cheesecake layer should be set, but it is okay if it is slightly jiggly. 

If you make these Pumpkin Cheesecake Swirl Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.