Description
These Dulce de Leche Pumpkin Bars combine the creamy richness of cheesecake with the warm spice of pumpkin pie, layered over a graham cracker crust. It’s an easy, no-fuss dessert that delivers all the flavor of pumpkin pie in bar form.
Ingredients
- For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- 2 tablespoons light brown sugar
- ¼ cup (56 g) unsalted butter, melted
- For the dulce de leche layer:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (70 g) dulce de leche (store-bought or homemade)
- 1 large egg, room temperature
- For the pumpkin layer:
- 15 ounces (425 g) canned pumpkin puree
- ⅓ cup (70 g) light brown sugar, packed
- 1 ¼ teaspoons pumpkin pie spice
- ½ cup (120 ml) evaporated milk
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- Optional toppings:
- Whipped cream
- Dulce de leche for drizzling
Instructions
- Preheat oven to 350ºF (175ºC). Line a 9×9 inch square pan with parchment paper, leaving a 1-inch overhang. Lightly spray with cooking spray.
- In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Cool in the refrigerator while preparing the dulce de leche layer.
- In a small bowl, beat cream cheese and dulce de leche until smooth and creamy (about 30 seconds). Add the egg and beat until smooth.
- Spread the dulce de leche mixture evenly over the cooled crust. Cover and refrigerate for 30 minutes.
- In a measuring cup or mixing bowl, whisk together pumpkin puree, brown sugar, and pumpkin pie spice. Add evaporated milk and vanilla, then whisk in eggs until fully combined.
- Carefully pour the pumpkin filling over the chilled cream cheese layer and smooth the top with a spatula.
- Bake for 45–55 minutes, or until the center is set and no longer wobbly.
- Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
- Use parchment overhang to lift bars from the pan. Cut into squares and top with whipped cream and a drizzle of dulce de leche if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store-bought or homemade dulce de leche both work well for this recipe.
- Bars can be made ahead and refrigerated for up to 5 days.
- To freeze, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 166 kcal
- Sugar: 10 g
- Sodium: 121 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg
