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Pumpkin Cream Cheese Bars

Pumpkin Cream Cheese Swirl Bars Recipe


I used the Tastefully Simple Almond Pound Cake mix, and borrowed the cream cheese filling that I use in my Cranberry Nibble Bread recipe that I make to serve with the Thanksgiving turkey dinner.  You could make these as Halloween treats at the kids’ parties at school too!

Pumpkin Bars Recipe

If you’re wondering why many of my photos show that I’m using aluminum foil pans for baking, well, I do own many nice baking dishes! The majority of my creative cooking and baking is done on weekends for Sunday night dinner either at my house or my daughter’s house. This way I know I don’t have to worry about when I’ll be getting my good white porcelain baking dishes and pans back!

Easy clean up with some of the handmade crochet dishcloths that I make and sell at Moomettes Magnificents.



Pumpkin Cream Cheese Bars


I served these yummy pumpkin cream cheese bars with guess what – my homemade Pumpkin Ice Cream !  I’ve also made my own homemade ice cream. What a delightful duo, and used some Cool Whip as a topping.  You can use canned dairy whipped cream, or make the real thing yourself!

Pumpkin Cream Cheese Swirl Bars

Pumpkin Cream Cheese Swirl Bars Recipe

Cook Time: 35 minutes

Total Time: 35 minutes

2 Dozen

Pumpkin Cream Cheese Swirl Bars Recipe

Pumpkin Cream Cheese Bars, Bar Cookies, Pound Cake Mix


  • 1 box Almond Pound Cake Mix
  • 1 15 oz. can pure Pumpkin
  • 1 c. water
  • 3/4 c. melted butter (1-1/2 sticks)
  • 1 Tbl. Cinnamon
  • 1 Tbl. Nutmeg
  • Filling:
  • 8 oz. package cream cheese or Neufchâtel, softened
  • 1/3 c. sugar
  • 1 egg
  • 1 tsp. vanilla


  1. In a bowl, mix Almond Pound Cake Mix according to box instructions.
  2. Fold in 1 can Pumpkin, mix well and scraping down sides. Mix in cinnamon and nutmeg.
  3. In a separate bowl, mix together the cream cheese, sugar, egg and vanilla.
  4. Spread pound cake batter into a 13x9 buttered and floured baking dish.
  5. Spoon the cream cheese mixture in dollops over the pumpkin mixture, and spread until smooth to edges.
  6. Using a butter knife, cut into the batter, swirling up one side, and then down the other side.
  7. Bake at 350 degrees for approximately 35-55 minutes, or until the center of the pumpkin batter springs back to touch.
  8. Cool completely in the pan. Cut into 24 bars.

© Frugal New England Kitchen

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About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.