Sharing the BEST pumpkin cheesecake bars today that make your upcoming Holiday gathering DELICIOUS! My Peanut Butter Pumpkin Cheesecake Bars are simple to prepare with perfect pumpkin spices and cream cheese frosting!
Pumpkin Cheesecake Bars
Fall baking season is always so much fun! These peanut butter pumpkin cheesecake bars will have your guests begging for the recipe. So easy to whip up, flavor packed with sweet pumpkin flavors and convenient to transport.
Be sure to try my Pumpkin Spice Oreo Fudge recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- salted butter– I prefer using salted butter in my cooking and baking recipes, but unsalted butter works just fine here too.
- light brown sugar– When shopping for brown sugar, you’ll notice there’s also dark brown sugar available. Either work great in this recipe.
- granulated sugar– Granulated sugar helps sweeten the bars.
- large egg– For consistency, I use large eggs for all of my cooking and baking.
- pure vanilla extract– For best results always purchase the pure vanilla extract.
- pumpkin puree- Double check when purchasing pumpkin puree that the can does not say pumpkin pie filling. Two very different products.
- creamy peanut butter– Your favorite creamy peanut butter works great here. Often times I use the Skippy or Jif Natural.
- all-purpose flour– The all-purpose flour is the main dry ingredient in the bars.
- kosher salt– Kosher salt is a coarse salt that is often times used in cooking and baking.
- baking soda– The baking soda helps in rising the bars during baking.
- baking powder– The baking powder also helps rise the bars during baking.
- cream cheese– It is very important to make sure your cream cheese is softened before preparing the frosting. This will help get a creamy texture rather than lumpy if it’s not softened.
- powdered sugar– The powdered sugar is used to help prepare the cream cheese frosting. It’s also referred to as Confectioners Sugar.
How To Make Pumpkin Bars With Cream Cheese Frosting
- Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
- Place butter and sugars into a large mixing bowl. Beat until well combined. Add egg and almond extract, stirring until combined. Add pumpkin puree and peanut butter, stirring to combine. Stir in flour, salt, baking soda and baking powder until dough is formed. Transfer to baking dish, spreading evenly into bottom of pan. Bake for 27-30 minutes, until baked through. Remove from oven and let cool completely.
- To prepare cream cheese frosting, place butter and cream cheese into a large mixing bowl. With a hand mixer or spoon, beat until well combined. slowly add powdered sugar until consistency is thick and creamy. Spread frosting over cooled bars and cut into squares to serve.
Once butter and sugars are well combined add peanut butter and pumpkin puree.
Dry ingredients up next!
Press pumpkin bars dough into bottom of parchment lined baking dish. Bake at 350 degrees F. for about 30 minutes, until cooked through. Remove and let cool completely.
To prepare cream cheese frosting, place softened butter and softened cream cheese into a large mixing bowl. Use an electric hand mixer or spoon to beat well.
What If I Forgot To Soften My Cream Cheese In Advance?
While the oven is preheating, stick the cream cheese in the foil wrapping in oven for about 10 minutes. Remove and it should be warm and softened to use in recipe.
Spread cream cheese frosting over cooled pumpkin bars.
Cut pumpkin bars into squares and sprinkle with cinnamon if desired.
How To Serve Pumpkin Bars
Serve pumpkin bars room temperature or chilled.
How to Store Pumpkin Bars
Store any leftover bars in an airtight container in the refrigerator for up to 3-5 days.
Peanut Butter Pumpkin Cheesecake Bars
Equipment
- Oven
- 9 x 13 inch baking dish
- parchment paper
- mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- knife to cut bars
Ingredients
- 1 stick softened butter salted
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract can substitute with vanilla extract
- 1 cup pumpkin puree
- 1/2 cup creamy peanut butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 baking powder
Cream Cheese Frosting
- 1 stick softened butter salted
- 8 ounces softened cream cheese
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
- Place butter and sugars into a large mixing bowl. Beat until well combined. Add egg and almond extract, stirring until combined. Add pumpkin puree and peanut butter, stirring to combine. Stir in flour, salt, baking soda and baking powder until dough is formed. Transfer to baking dish, spreading evenly into bottom of pan. Bake for 27-30 minutes, until baked through. Remove from oven and let cool completely.
- To prepare cream cheese frosting, place butter and cream cheese into a large mixing bowl. With a hand mixer or spoon, beat until well combined. slowly add powdered sugar until consistency is thick and creamy. Spread frosting over cooled bars and cut into squares to serve.
Nutrition
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Do you think this would turn out the same if I leave the peanut butter out? My son has a peanut allergy and these look amazing!
Hi Jamie, yes you can leave out the peanut butter, should be just fine 🙂