Recipe courtesy of Gale Gand

Spicy Pumpkin Bars

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 15 servings
Share This Recipe

Ingredients

For the cheesecake layer:

For the pumpkin layer:

Directions

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
  3. To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
  4. Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

Cook’s Note

It's like having pumpkin pie with whipped cream only the "cream" is on the bottom

Giada De Laurentiis

Persimmon Pumpkin Pie

10m Easy 95%
CLASS
36m Intermediate 97%
CLASS
5m Easy 99%
CLASS
29m Easy 98%
CLASS

36m Easy 98%
CLASS
18m Intermediate 98%
CLASS
21m Intermediate 98%
CLASS