Light and Creamy Pumpkin Spice Cake Bars
These delectable Light and Creamy Pumpkin Spice Cake Bars are the perfect autumn treat, striking a delightful balance between a fluffy cake and a rich, creamy swirl. Infused with warm pumpkin pie spices and a smooth cream cheese topping, these bars offer a light yet satisfying dessert experience that won't weigh you down. Ideal for gatherings or a cozy night in, serve them with a dollop of whipped cream dusted with cinnamon for an extra touch of elegance.
16
Servings
200
Calories
13
Ingredients
Ingredients
Flour
2 cups (all-purpose, sifted)
Pumpkin Pie Spice
2 1/2 teaspoons (store-bought or homemade)
Baking Powder
2 teaspoons
Baking Soda
1 teaspoon
Butter
1/3 cup (softened)
Granulated Sugar
1 cup
Brown Sugar
1/2 cup (packed)
Eggs
2 large (beaten)
Egg Whites
2 (beaten)
Pumpkin Puree
1 (15 ounces) can (unsweetened)
Light Cream Cheese
4 ounces (softened)
Sugar for Cream Cheese Mixture
3 tablespoons
Milk
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare your baking pan by lining either a 10x15 jelly roll pan (for bars) or a 9x13 pan (for cake) with parchment paper to prevent sticking.
3
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda. Set this dry mixture aside.
4
In a stand mixer, beat together the softened butter, sugar, and brown sugar until creamy and well combined.
5
Add the canned pumpkin, eggs, and egg whites into the butter mixture, mixing until smooth.
6
Gradually incorporate the dry flour mixture into the wet ingredients, mixing until everything is evenly combined.
7
Spread the batter evenly into the prepared baking pan.
8
For the cream cheese topping, blend the light cream cheese with 3 tablespoons of sugar and milk until the mixture is smooth and creamy.
9
Drizzle the cream cheese mixture over the pumpkin batter and use a knife to gently swirl it through the batter, creating a marbled design.
10
Bake according to the size of your pan: for a 10x15 pan, bake for 25-30 minutes; for a 9x13 pan, bake for about 35 minutes.
11
To check for doneness, insert a knife into the center; it should come out clean. Look for signs of puffiness and slight cracks on top to ensure thorough baking—this prevents gummy bars.
12
Allow to cool before slicing into bars or squares and enjoy!
Nutrition Information
5.5g
Fat
30.5g
Carbs
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Light and Creamy Pumpkin Spice Cake Bars?
They are a delightful autumn treat that balances a fluffy cake texture with a rich, creamy swirl of cream cheese.
How many servings does this recipe provide?
This recipe makes 16 servings.
How many calories are in each pumpkin bar?
Each bar contains approximately 200 calories.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
What size pan should I use for these bars?
You can use a 10x15 jelly roll pan for bars or a 9x13 pan for a thicker cake.
How do I prevent the bars from sticking to the pan?
Line your baking pan with parchment paper to prevent sticking.
What dry ingredients are included in the recipe?
The dry ingredients include flour, pumpkin pie spice, baking powder, and baking soda.
Can I use homemade pumpkin pie spice?
Yes, you can use either store-bought or homemade pumpkin pie spice.
How do I mix the butter and sugars?
Beat together the softened butter, granulated sugar, and brown sugar in a stand mixer until creamy.
What wet ingredients are added to the butter mixture?
Add the canned pumpkin, eggs, and egg whites, mixing until the consistency is smooth.
How should I incorporate the flour mixture?
Gradually add the dry flour mixture into the wet ingredients, mixing until everything is evenly combined.
How do I make the cream cheese topping?
Blend 4 ounces of light cream cheese with 3 tablespoons of sugar and 1 tablespoon of milk until smooth.
How do I achieve the marbled look on the bars?
Drizzle the cream cheese mixture over the pumpkin batter and use a knife to gently swirl it.
How long do I bake the bars in a 10x15 pan?
Bake for 25 to 30 minutes if using a 10x15 jelly roll pan.
How long do I bake the bars in a 9x13 pan?
Bake for approximately 35 minutes if using a 9x13 cake pan.
How do I check if the pumpkin bars are done?
Insert a knife into the center; if it comes out clean and the top is puffy with slight cracks, it is done.
Why should I look for cracks on the top of the bars?
Slight cracks and puffiness indicate thorough baking, which prevents the bars from becoming gummy.
Should I let the bars cool before serving?
Yes, allow the bars to cool completely before slicing into squares.
How much fat is in one serving?
Each serving contains 5.5 grams of fat.
What is the carbohydrate content per bar?
Each bar contains 30.5 grams of carbohydrates.
How much protein is in each serving?
There are 2.25 grams of protein per serving.
What kind of pumpkin should I use?
Use one 15-ounce can of unsweetened pumpkin puree.
Does this recipe use whole eggs or egg whites?
The recipe calls for both 2 large eggs and 2 egg whites.
What type of flour is best for this recipe?
Use all-purpose flour, preferably sifted, for the best texture.
What type of cream cheese is recommended?
The recipe specifies light cream cheese for a lighter dessert experience.
Can I serve these with anything extra?
They are delicious served with a dollop of whipped cream and a dusting of cinnamon.
Is this a good recipe for Thanksgiving?
Yes, these pumpkin spice bars make an excellent Thanksgiving treat.
How much butter is needed?
You will need 1/3 cup of softened butter.
What sugars are used in the batter?
The batter uses 1 cup of granulated sugar and 1/2 cup of packed brown sugar.
Are these bars considered a light dessert?
Yes, they are designed to be a light yet satisfying dessert that won't weigh you down.