Pioneer Woman Pumpkin Cream Cheese Bars

These Pioneer Woman Pumpkin Cream Cheese Bars are three layers of fall in one pan: a buttery graham cracker crust on the bottom, a spiced pumpkin cream cheese filling in the middle, and a fluffy cream cheese whipped cream topping with toasted pecans on top. No oven time beyond 10 minutes for the crust, then the fridge does the rest.

They taste like a pumpkin cheesecake that decided to be easy. No water bath, no cracking, no stress. Just stir, chill, and slice. The filling sets up firm enough to cut into clean bars but stays creamy and mousse-like when you bite in.

What the Gelatin Does

A teaspoon of gelatin bloomed in cold water is what holds the pumpkin filling together so it slices into bars instead of collapsing into a puddle. Without it, the filling is too soft to support the whipped cream topping.

Sprinkle it over cold water, let it sit 10 minutes, then heat it gently on the stove until it dissolves. Pour it into the pumpkin mixture while it’s still warm so it distributes evenly before the filling chills.

Why You Fold the Whipped Cream In Thirds

Dumping all the whipped cream into the pumpkin mixture at once knocks the air out and turns the filling dense and heavy. Adding it in three batches keeps things light.

The first third loosens up the pumpkin mixture so the next two fold in easier. Use a rubber spatula and go gently. You want to see streaks disappear, not beat it smooth.

Pumpkin Cream Cheese Bars Ingredients

For the Crust:

• 1 3/4 cups graham cracker crumbs (about 10 to 12 whole crackers)
• 1/2 cup salted butter, melted
• 2 tablespoons powdered sugar

For the Pumpkin Filling:

• 4 teaspoons cold water
• 1 teaspoon gelatin
• 4 ounces cream cheese
• 1/2 cup powdered sugar
• 3/4 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1 pinch salt
• 1 teaspoon pure vanilla extract
• 3/4 cup whipping cream

For the Topping:

• 4 ounces cream cheese
• 3 tablespoons powdered sugar
• 2/3 cup whipping cream
• 1/4 cup chopped toasted pecans

How To Make Pioneer Woman Pumpkin Cream Cheese Bars

1. Make the Crust: Preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper. Mix the graham cracker crumbs, melted butter, and powdered sugar until combined. Press firmly into the bottom and partway up the sides. Bake 10 to 12 minutes until it just starts to change color. Let it cool completely.
2. Bloom the Gelatin: Put the cold water in a small saucepan and sprinkle the gelatin on top. Let it sit for 10 minutes. Then heat it gently on the stove, whisking often, until the gelatin dissolves completely.
3. Make the Pumpkin Filling: Beat the cream cheese and powdered sugar until smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla, and beat again. Pour in the warm gelatin mixture and beat well. In a separate bowl, whip the cream to stiff peaks, then fold it into the pumpkin mixture in three additions.
4. Make the Topping: Beat the cream cheese and powdered sugar until smooth. Gradually add the whipping cream and beat until stiff peaks form. Spread this over the pumpkin filling with an offset spatula.
5. Chill and Serve: Cover with plastic wrap and refrigerate for 4 to 6 hours until fully set. Sprinkle with toasted pecans right before serving. Lift the bars out using the parchment paper and cut into 16 squares.

How Long Do They Need To Chill

At least 4 hours, but overnight is better. The gelatin needs that time to fully set the pumpkin layer, and the cream cheese topping firms up more the longer it sits.

If you cut them too early, the filling oozes sideways and the bars don’t hold their shape. Patience pays off here. Make them the night before and slice the next day.

What Nuts Work Best on Top

Toasted pecans are the classic choice, but walnuts, almonds, or even candied pecans all work great. Toast them in a dry skillet for a few minutes until fragrant so they add crunch instead of sitting there soft.

Add them right before serving, not before chilling. If they sit in the fridge on top of the cream for hours, they absorb moisture and go limp.

How To Store

Keep these bars covered in the fridge for up to 3 days. They need to stay cold because of the whipped cream and cream cheese. Don’t freeze them. The whipped cream layer breaks down when frozen and thaws grainy. Serve them straight from the fridge, cold is how they taste best.

Nutrition

• Calories: 235 kcal (estimated)

Try More Recipes

• Peanut Butter Brownies
• Oreo Brownies
• Hazelnut Nutella Cookie Bars