Cinnamon-Swirl Pumpkin Bars need to be on your Fall baking list this year! A simple pumpkin bar base swirled with a cinnamon cream cheese mixture and topped with cinnamon chips. This dessert is packed with your favorite Fall flavors!
I was really running behind on the pumpkin spice recipes this Fall, because this was the first one I made!
We’ve been having an extra hot September and October so far here in Florida, so it’s been hard to get into the Fall spirit.
But I’m willing the nicer weather to arrive with these Cinnamon-Swirl Pumpkin Bars…
This dessert starts with a pumpkin spice base. It has a similar texture to the filling of a pumpkin pie.
Next comes a cinnamon cream cheese swirl! The mixture is placed on top of the pumpkin mixture and then swirled with a knife to create the pretty marble look.
I finished off this pumpkin creation with cinnamon chips! Have you tried cinnamon chips for your Fall baking yet? I could eat them by the handful. They taste just like Fall!
Once the bars are cooked and cooled, they are sliced into bars and are ready to enjoy. I think they taste best out of the refrigerator, but you can eat them whenever you like!
These Cinnamon-Swirl Pumpkin Bars are an easy treat to mix up for any Fall occasion, from entertaining friends to Halloween parties to Thanksgiving.
More Pumpkin Desserts!
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For the Bars
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp pumpkin spice
- 4 eggs, lightly beaten
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable oil
For the topping:
- 1 (8 oz) package cream cheese, softened
- 1 tsp ground cinnamon
- 1/3 cup sugar
- 1 egg
- 1 tbsp milk
- 1/2 cup cinnamon chips
- Preheat oven to 350 F. Line a 15x10 inch baking pan with parchment paper. The paper should extend beyond the edge of the pan.
- In a large bowl, mix together the flour, sugar, baking powder, salt and pumpkin spice. Add in the 4 eggs, pumpkin puree and vegetable oil and mix until completely combined. Spread pumpkin mixture into the prepared pan. Set aside.
- Now make the topping. In the bowl of your stand mixer, beat together the cream cheese, cinnamon and sugar. Add in the egg and milk. Mix until everything is combined and the mixture is smooth and creamy.
- Spoon the cinnamon mixture onto the pumpkin mixture. Use a knife to swirl and create a marble look. Sprinkle with cinnamon chips. Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let bars cool completely in the pan. Use the parchment paper to lift the bars out of the pan and then cut into squares. Store bars in an airtight container in the refrigerator for up to 3 days.