Pumpkin Cream Cheese cake Bars

These pumpkin Cream Cheese cake bars could not be easier to make.
And is the perfect treat to enjoy for

Pumpkin Cream Cheese cake Bars

makes 24 squares

  • 1 (8 oz) block ⅓ less fat cream cheese
  • ¾ cup powdered sugar
  • 1 Tbsp water
  • 1 (16 oz) package Angel Food Cake Mix
  • 1 (15 oz) can pumpkin
  • ¾ cup water
  • ½ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon


  1. Preheat oven to 375°
  2. Spray a 9×13 pan with nonstick spray
  3. In your stand mixer combine cream cheese, powdered sugar and 1
  4. Tbsp water mixing on medium high for 1-2 minutes until smooth and creamy. Set aside.
  5. In a large bowl combine box of dry cake mix, pumpkin, ¾ cup water, cinnamon and pumpkin pie spice. Stir until smooth and combined.
  6. Spread pumpkin mixture into your prepared pan.
    Drizzle your cream cheese on top of the pumpkin mixture and swirl it in with a butter knife.
  7. Bake for 25-30 minutes until center is set and toothpick comes out clean.
  8. Cool completely and cut into squares.

Store in an airtight container for up to 3 days. Refrigerate if desired.
recipe adapted from tj’s test kitchen

Pumpkin Cream Cheese cake Bars
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