• Eggs 4 • 130 kcal
  • Sugar 1 2/3 cups • 470 kcal
  • Vegetable Oil 1 cup
  • Pumpkin puree 1 ¾ cups
  • Vanilla Extract 1 teaspoon
  • All-purpose flour 2 cups
  • Ground cinnamon 2 teaspoon
  • Ground nutmeg ¼ teaspoon
  • Ground ginger ¼ teaspoon
  • Baking powder 2 teaspoons • 156 kcal
  • Baking soda 1 teaspoon
  • Cream Cheese 16 oz.
  • Corn starch 1 ½ Tablespoons
  • Sugar 1 /3 cup • 470 kcal
  • Vanilla Extract 1 teaspoon
  • eggs- slightly beaten 2
Calories refers to 100 gr of product

Cheese pumpkins bars are a classic fall treat that don't take very long to make. Rich with cinnamon, nutmeg, and ginger, these moist yet light sponge bars are made with pumpkin puree and topped off with a vanilla cream cheese and baked in the oven for 30 minutes.


Preheat the oven to 350F/160C fan/gas mark 4. Grease a 10 x 15 x 1- inch baking pan with non-stick spray or butter, then line with parchment paper. Grease the paper and set aside.

Whisk the flour, baking powder, baking soda and spices together, then set aside.

In a large mixing bowl, beat the 4 eggs and sugar. Add vegetable oil, pumpkin puree and vanilla. Mix to combine.

Add the dry ingredients, mix well, and pour in prepared pan.

Mix the cream cheese, sugar, corn starch and  vanilla extract until smooth. Add eggs and mix until they are just combined.

Transfer the mixture to a piping bag (or pour it into a zip-lock bag and cut off the corner). Draw the lines of cream cheese mixture diagonally on top of the pumpkin pie mixture to give a lattice effect.

Put in the oven, and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.

Cool completely before serving.


You may find it easier to use a zip lock bag instead of a piping bag if your mixture is fairly runny. Pour the cream cheese mix in, and cut off a tiny corner of the bag. Hold it above the pumpkin mixture and carefully pour it on in diagonal lines.