Pumpkin Cheesecake Bars

On the same day I made my healthy alternative, I also made these delicious pumpkin cheesecake bars, as a less healthy, but as delicious option for my guests. Have you seen my baking mess on Instagram? I always post my baking extravaganzas on my story! IMG_1883



2 sticks unsalted butter, melted

2.5 cups flour (or almond flour)

2.5 tsp pumpkin spice

1 tsp cinnamon

3/4 tsp salt

1 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 cup pumpkin puree

1 tsp baking soda


8 oz package cream cheese

1/4 cup sugar

1 tsp vanilla

1 large egg


  1. Adjust the rack to the lowest setting in the oven. Set to 350. Grease a 9×13 pan.
  2. In a large bowl or kitchen-aid, beat butter for 1 minute on medium.
  3. Add the brown sugar. Beat on medium until fluffy.
  4. Beat in egg and vanilla, followed by pumpkin.
  5. In a separate bowl, whisk remaining ingredients.
  6. Add to the mixer, on low speed until combined. Do not over mix.
  7. Spread 1/2 of the mixture in the pan. Set aside.
  8. In a medium bowl, use a hand held or kitchen-aid mixer, beat cream cheese for 1 minute.
  9. Add sugar, egg, and vanilla. Beat on high.
  10. Drop spoonfuls into the pumpkin blondie mixture already in the pan.
  11. Drop the remaining pumpkin blondie mixture into the pan.
  12. Smooth over, going in a swirling motion.
  13. Place on lowest rack on 350 for 35 minutes.

These are SO good. Given the “less healthy” option, I limited myself to one, and froze them to take out for future desserts! Suggested freezer life is 2 months, in an air tight bag. Let me know what you think of these ones!


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