Pumpkin Cream Cheese Bars

$To make the pumpkin cream cheese bars, you need: - 1 cup all-purpose flour - 1 cup rolled oats - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - 8 oz cream cheese, softened to room temperature - 1/4 cup pure maple syrup - 1 teaspoon pure vanilla extract - 1/4 cup chopped pecans (optional) You can add some fun flavors to your bars: - Chopped pecans add a nice crunch. - A sprinkle of chocolate chips gives a sweet surprise. - A little ginger adds a warm spice. If you want to change things up, here are some swaps: - Use whole wheat flour for a healthier crust. - Replace butter with coconut oil for a dairy-free option. - Maple syrup can be swapped with honey for a different sweetness. - For a nut-free version, skip the pecans and use seeds instead. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish using non-stick spray or line it with parchment paper. In a large bowl, mix together the following ingredients: - 1 cup all-purpose flour - 1 cup rolled oats - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Stir until you have a crumbly dough. Press three-quarters of the oat mixture into the bottom of the baking dish. This will form your crust. Set aside the rest for later. In another bowl, whisk two large eggs until frothy. Then add: - 1 cup canned pumpkin puree - 8 oz cream cheese, softened to room temperature - 1/4 cup pure maple syrup - 1 teaspoon pure vanilla extract Mix these ingredients well. Ensure there are no lumps. Pour this creamy mixture over your crust in the baking dish. Use a spatula to spread it evenly. Sprinkle the reserved oat mixture over the cream cheese filling. If you like nuts, add 1/4 cup chopped pecans on top for a nice crunch. Bake in the preheated oven for 30-35 minutes. The bars are ready when the edges look firm. A toothpick should come out clean or with a few moist crumbs when inserted in the center. After baking, take the dish out of the oven. Let the bars cool at room temperature for at least 1 hour. Then, transfer them to the refrigerator for an extra hour. This chilling helps them firm up, making them easier to cut. Once cooled, cut into squares. Enjoy these delicious pumpkin cream cheese bars! To get the best Pumpkin Cream Cheese Bars, follow these steps: - Preheat your oven to 350°F (175°C) for even baking. - Use room-temperature ingredients. This helps to mix better. - Grease your baking dish or use parchment paper for easy removal. - Bake for 30-35 minutes. Check for doneness with a toothpick. - Let the bars cool completely. This prevents them from falling apart. If your bars do not turn out as expected, here are some fixes: - Bars are too dry? Check your oven temperature. It might be too hot. - Bars are too wet? Ensure you measured the pumpkin puree correctly. - Crust is crumbly? Make sure to press it firmly into the pan. - Bars stick to the pan? Use parchment paper next time for easy lifting. For perfect slices, follow these tips: - Wait until the bars are completely cool before cutting. - Use a sharp knife for clean edges. - Wipe the knife with a damp cloth between cuts. - Serve the bars chilled or at room temperature for best taste. - Add a sprinkle of cinnamon on top for a festive touch. - Consider a dollop of whipped cream for extra fun! {{image_4}} You can switch up the toppings for your bars. Here are some fun ideas: - Chocolate chips: Add semi-sweet or dark chocolate chips for a rich twist. - Coconut flakes: Sprinkle unsweetened coconut for a tropical flavor. - Dried fruits: Raisins or cranberries add a burst of sweetness. - Crushed cookies: Use gingersnap or graham cracker crumbs for extra crunch. - Seeds: Try sunflower seeds or pumpkin seeds for a nut-free option. Get creative with your spices and flavorings. You can enhance your bars by: - Adding ginger: A teaspoon of ground ginger gives a warm kick. - Using allspice: A dash of allspice adds a nice depth of flavor. - Swapping extracts: Use almond extract instead of vanilla for a unique taste. - Mixing in citrus: Zest from oranges or lemons brightens the flavor. Making these bars gluten-free or dairy-free is easy. Here’s how: - Gluten-free flour: Use a gluten-free all-purpose flour blend. - Oats: Ensure the oats are certified gluten-free. - Dairy-free butter: Replace butter with coconut oil or a dairy-free spread. - Cream cheese: Use dairy-free cream cheese for the filling. - Egg substitutes: Use flax eggs or applesauce for a vegan option. These variations let you tailor the pumpkin cream cheese bars to your taste. Enjoy experimenting with different flavors and textures! Store leftover pumpkin cream cheese bars in an airtight container. Keep them in the fridge. This helps maintain their taste and texture. If you stack them, place parchment paper between layers to avoid sticking. These bars can stay fresh for up to five days in the fridge. After that, they may lose some flavor and texture. Always check for any signs of spoilage before eating. To freeze the bars, first cut them into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to enjoy, thaw them in the fridge overnight. Yes, you can make these pumpkin cream cheese bars ahead of time. They store well in the fridge. I suggest making them a day before you need them. This lets the flavors blend more. Just let them cool, then cover them tightly. They will stay fresh for about 3 days. These bars are tasty on their own, but you can add more fun! Serve them with a dollop of whipped cream. A sprinkle of cinnamon on top looks nice too. You could also pair them with coffee or tea. For a twist, try serving them with a scoop of vanilla ice cream. The cold ice cream contrasts well with the warm bars. Yes, you can make these bars vegan with some easy swaps. Use flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Replace the cream cheese with a vegan cream cheese option. Finally, use coconut oil or vegan butter in place of regular butter. These small changes keep the flavors rich and delicious. You’ve learned about ingredients and how to mix them for pumpkin cream cheese bars. I outlined the steps for mixing, baking, and cooling. You got tips for a perfect bake and common fixes. Explore tasty variations and how to store leftovers for later. Remember, these bars are easy to adapt, so try new flavors. With simple steps and creative ideas, you'll impress everyone. Enjoy making these tasty treats!$

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Delight Bars! This delightful dessert combines a creamy pumpkin filling with a crunchy oat topping that will leave your taste buds wanting more. Perfect for gatherings or a cozy night in, these bars are easy to make and a hit with everyone. Click through to discover the simple recipe and impress your friends and family with this seasonal favorite!

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Ingredients

1 cup all-purpose flour

1 cup rolled oats

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted and slightly cooled

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 large eggs, at room temperature

1 cup canned pumpkin puree

8 oz cream cheese, softened to room temperature

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/4 cup chopped pecans (optional, for added crunch)

Instructions

Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or line it with parchment paper for easy removal.

In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, granulated sugar, and melted butter. Add in the baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir the mixture until everything is evenly incorporated, forming a crumbly dough.

Firmly press about three-quarters of the oat mixture into the bottom of the prepared baking dish, creating an even layer for the crust. Set aside the remaining oat mixture for later use as a topping.

In a separate bowl, whisk the eggs until frothy, then add the pumpkin puree, softened cream cheese, maple syrup, and vanilla extract. Mix until the ingredients are well blended and creamy, ensuring no lumps remain.

Pour the luscious pumpkin cream cheese mixture over the crust in the baking dish, spreading it evenly with a spatula to cover the surface.

Crumble the reserved oat mixture evenly over the top layer of cream cheese filling, ensuring it covers as much surface as possible for a delightful texture.

If you chose to include nuts, sprinkle the chopped pecans over the crumbled topping for extra flavor and crunch.

Place the baking dish in the preheated oven and bake for 30-35 minutes. The bars are done when the edges appear firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove the dish from the oven and allow the bars to cool at room temperature for at least 1 hour. Then, transfer them to the refrigerator and chill for an additional hour to help them firm up for easier cutting.

Once sufficiently cooled, cut the bars into squares and they are ready to be served, either chilled or at room temperature.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 12 bars

- Presentation Tips: Arrange the bars on a festive decorative plate, dusting a light sprinkle of cinnamon on top for a seasonal touch. For an indulgent addition, consider serving with a dollop of freshly whipped cream alongside each bar. Enjoy!