Ingredients

6 tablespoons unsalted butter, melted

1 ½ cups sugar

2 large eggs

1 (15-ounce) can pumpkin puree

1 teaspoon vanilla extract

¼ cup water

2 cups all-purpose flour

2 teaspoons cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon ginger

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

8 ounces cream cheese, softened

¼ cup sugar (for filling)

½ teaspoon vanilla extract (for filling)

1 egg (for filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper for easy removal.

Step 2: In a large bowl, beat the melted butter and 1 ½ cups sugar together until light and fluffy. Add the eggs, pumpkin puree, 1 teaspoon vanilla extract, and water, mixing well to combine.

Step 3: In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Step 4: Spread about two-thirds of the pumpkin batter evenly into the prepared pan.

Step 5: In another bowl, beat the softened cream cheese, ¼ cup sugar, ½ teaspoon vanilla extract, and 1 egg until smooth and creamy. Spread this filling evenly over the pumpkin batter layer.

Step 6: Dollop the remaining pumpkin batter on top of the cream cheese layer. Using a knife, gently swirl the batter and filling together to create a marbled effect.

Step 7: Bake for 30 to 35 minutes, or until the center springs back when lightly touched.

Step 8: Allow the bars to cool completely in the pan before slicing into squares to serve.

Tips & Variations

For extra flavor, toast the spices lightly before mixing to release their aromas.

Swap out the cloves for allspice if preferred, or reduce spices slightly for a milder taste.

Use reduced-fat cream cheese to lighten the filling, though full-fat yields the best texture.

Try adding chopped pecans or walnuts on top before baking for a nice crunch.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast and puree the pumpkin flesh until smooth, then measure 1 ½ cups for the recipe. Keep in mind fresh pumpkin may have a slightly different texture and moisture content.

What is the best way to get clean slices?

Use a sharp knife wiped clean between cuts to prevent filling from sticking and creating messy slices. Cooling completely before slicing also helps maintain clean edges.