Go Back
+ servings
A slice of the pumpkin cake on a white plate, showing a bite shot.
5 from 8 votes

Pumpkin Cream Cheese Bars

These Pumpkin Cream Cheese Bars are soft, creamy, and flavored with pumpkin and a hint of pumpkin pie spice.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 8-ounce can refrigerated crescent roll dough
  • 2 8-ounces packages cream cheese full fat, softened to room temperature
  • 1 cup light brown sugar or dark brown sugar
  • ¼ cup pumpkin puree not pumpkin pie filling
  • 2 large eggs at room temperature
  • 1 teaspoon pumpkin pie spice
  • 1 egg white

For the glaze:

Instructions

  • Preheat the oven to 350°F/180°C, grease or butter an 8-inch square baking pan and set aside.Beat: In a large bowl, beat together the cream cheese, brown sugar, pumpkin puree, eggs (NOT THE EGG WHITE), and pumpkin pie spice on medium-high speed for 2-3 minutes.
  • To the prepared pan, add 4 triangles of crescent rolls and press them into the bottom of the pan pinching the dough to close the openings.
  • Evenly spread the prepared pumpkin cream cheese mixture in the baking pan. Cover with the remaining 4 crescent roll triangles, and brush with an egg white.
  • Bake in the preheated oven for 45 minutes or until the top is golden brown. Set aside to cool as you make the icing.
  • In a medium bowl, combine the powdered sugar, with milk and pumpkin pie spice. Add the pecan halves, and stir until they're well covered.
  • Mix the icing with a spatula until well combined.
  • Finally, drizzle the icing on top of the cooled cake, and serve immediately.

Notes

  • Use Room Temperature Ingredients. Always make sure that the eggs, milk, and cream cheese are at room temperature before you start. You also want to take the refrigerated pastry out of the fridge about 30 minutes prior to starting.
  • I prefer Philadelphia cream cheese for the best flavor and texture. If you can’t find this brand, use any brand that is full fat.
  • To make sure that the cake does not stick in the pan, I grease it with oil and lightly flour it. Too much flour will ruin the look of the cake, so tap out any excess before filling it with batter.
  • Leftovers: Store them in an airtight container in the fridge for up to 3 days. I don't recommend freezing this cake as the textures seems to change once it's frozen and thawed.

Nutrition

Serving: 1slice | Calories: 706kcal | Carbohydrates: 78g | Protein: 10g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 579mg | Potassium: 246mg | Fiber: 1g | Sugar: 63g | Vitamin A: 2708IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg