- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Sarah Kieffer’s gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, “I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option.
Ingredient:
- 1 1/2 cups [150 g] graham cracker crumbs (approximately 10 crackers)
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons [57 g] unsalted butter, melted
- 1 cup [224 g] unsweetened pumpkin purée
- 1/2 cup [100 g] brown sugar
- 1 large egg, at room temperature
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/4 teaspoon table salt
- For the cream cheese filling
- 24 ounces [678 g] cream cheese, at room temperature
- 1 1/2 cups [300 g] granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon table salt
- 3 large eggs, at room temperature
- 1/2 cup [120 g] heavy cream
