Pumpkin Cream Cheese Bars

These Pumpkin Cream Cheese Bars hit all the right fall notes; soft and spiced with a creamy, tangy center and a crunchy oat streusel on top. They’re not overly sweet, just perfectly balanced for a cozy lunch box treat, Halloween party, or pre-Thanksgiving morning. We baked two trays in the office, and they were gone before they even had time to cool.

Made using our Prep to Pack Baking Trays, these bars bake up in perfect portions that fit neatly into every PlanetBox lunch box.

 

INGREDIENTS:

Servings: 12 bars

Streusel Topping:

1/2 cup (60g) King Arthur Unbleached All-Purpose Flour

1/4 cup (53g) light brown sugar or dark brown sugar, packed

1/4 cup (23g) rolled oats, old-fashioned

1/8 tsp table salt

4 tbsp (57g) butter, room temperature

 

Cream Cheese Filling:

1 (8 oz) package (227g) cream cheese, at room temperature

1/4 cup (50g) granulated sugar

1/2 tsp King Arthur Pure Vanilla Extract, optional

Pumpkin Bar Batter:

1 cup (227g) pumpkin purée

2 large eggs

1/2 cup (106g) light brown sugar or dark brown sugar, packed

3 tbsp (35g) vegetable oil

1/4 cup (85g) boiled cider (for best flavor), dark corn syrup, or honey

1/2 tsp table salt

1 1/2 tbsp pumpkin pie spice, (or 1 tsp cinnamon + 1/4 tsp cloves + 1/4 tsp ginger)

1 tsp baking powder

1/2 tsp baking soda

1/3 cup (74g) milk

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

INSTRUCTIONS:

1. Preheat the oven to 400°F. Grease silicone baking tray with butter or neutral oil

To make the streusel:

2. Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Set the topping aside.

To make the filling:

3. Make sure the cream cheese is at room temperature. If it's not, place it in a microwave-safe bowl, and heat on low power for 40 seconds, just to soften it. 

4. Stir in the sugar and vanilla. Scoop into a pastry bag with a 1/2 - 3/4 inch size opening (a reusable pastry bag is great here, or you can make your own from parchment paper. Place in the fridge while making the batter.

To make the batter:

5. Whisk together the pumpkin, eggs, brown sugar, oil, honey, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl. 

6. Add the flour and mix until well combined. Scrape down the sides and bottom of the bowl and beat briefly to incorporate the scrapings.

To assemble:

7. Drop 2 tablespoons of the batter into each baking well (or a heaping tablespoon cookie scoop). Spread by rotating and tapping the tray or using the back of a spoon to cover the bottom of each well. Pipe a line of cream cheese filling along the center of each well. Cover with another 2 tablespoons of batter (another heaping cookie scoop) and spread to cover the filling.

8. Sprinkle each bar with some of the streusel topping. Lightly press the streusel topping into the batter.

9. Place trays inside the oven then drop the temperature to 375. Bake the bars for 20-22 minutes, until a cake tester inserted towards the edge (not into the filling) comes out crumb-free.

10. Remove from the oven. As soon as they're cool enough to safely handle, transfer them to a rack to cool completely.

11. Best if enjoyed within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks.