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Wholesome Cream Cheese Swirl Pumpkin Bars

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These Wholesome Cream Cheese Swirl Pumpkin Bars are a nostalgic fall dessert made healthier with whole wheat pastry flour, less sugar, and a creamy cream cheese swirl. They’re quick, easy, and perfect for any autumn gathering.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (244g) pumpkin puree
  • ½ cup (100g) coconut sugar
  • ¼ cup (60ml) maple syrup
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) melted coconut oil
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 pan with parchment paper, leaving some overhang on two sides. Lightly spray the parchment with nonstick spray.
  2. Make the cream cheese swirl first. In a small bowl, beat the softened cream cheese with the granulated sugar until smooth. Add the egg yolk, vanilla, and cornstarch. Mix until combined and silky. Set aside.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  5. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. A few streaks of flour are okay.
  6. Pour the batter into the pan and spread it evenly with your spatula.
  7. Add the cream cheese swirl. Drop spoonfuls of the cream cheese mixture over the top of the pumpkin batter (about 8 to 10 dollops). Take a butter knife or offset spatula and gently swirl it through the batter with 5 or 6 figure-eight motions.
  8. Bake for 28 to 32 minutes. The edges should be set and lightly golden. The center will still look slightly jiggly. A toothpick inserted into the pumpkin part (not the cream cheese) should come out clean or with a few moist crumbs.
  9. Cool completely in the pan on a wire rack for at least 1 hour. Then, if possible, refrigerate for another 30 minutes for cleaner slices.
  10. Lift out using the parchment handles and place on a cutting board. Slice into 16 squares with a sharp chef’s knife, wiping clean between cuts.

Notes

Don’t overmix the batter to avoid tough bars. Room temperature ingredients are crucial for best results. The cornstarch in the cream cheese mixture prevents the swirl from sinking. Cool completely before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free baking flour. For dairy-free, use dairy-free cream cheese and coconut oil.

Nutrition

Keywords: pumpkin bars, cream cheese swirl, fall dessert, healthy pumpkin bars, whole wheat pumpkin bars, easy pumpkin recipe

Find it online: https://spoonluma.com/wholesome-cream-cheese-swirl-pumpkin-bars-easy-fall-dessert-recipe/