Incredibly easy and tasty. Neufchatel can be substituted for the cream cheese for a lower-fat but equally scrumptious alternative.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

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  • Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.

  • Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.

  • Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.

  • Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.

Nutrition Facts

202 calories; 11.9 g total fat; 48 mg cholesterol; 96 mg sodium. 21.7 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2013
Easy to make! The pecans are a great addition and the texture is just what I was looking for. Read More
(15)

Most helpful critical review

Rating: 1 stars
12/27/2016
I followed the recipe exactly but left out the pecans which I can't imagine would make a difference. But this turned out very weird not like pumpkin cheesecake but not like pumpkin cake either--a very weird mishmash that neither my husband nor I found palatable. Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/31/2013
Easy to make! The pecans are a great addition and the texture is just what I was looking for. Read More
(15)
Rating: 5 stars
10/31/2013
Easy to make! The pecans are a great addition and the texture is just what I was looking for. Read More
(15)
Rating: 5 stars
11/26/2014
My family and friends LOVE this recipe!! Read More
(5)
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Rating: 4 stars
10/07/2015
I omitted the nuts and replaced with oats since my guys don't like nuts in desserts. I also added extra cinnamon and a dash of ginger cloves nutmeg and allspice. Very easy dessert and quite tasty! I'll make it again. Read More
(3)
Rating: 5 stars
12/31/2015
My daughter gave me this recipe to take to our extended family Christmas dinner. It was a hit! Loved the taste and texture it's better than pie! Read More
(2)
Rating: 5 stars
11/21/2017
Was looking for this delicious recipe as it was a family staple at thanksgiving growing up. Don't come on here and give this a one-star review after omitting the nuts lol that's half the taste of this bar. Read More
(1)
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Rating: 5 stars
01/19/2017
I've been making this for Thanksgiving for the past couple of years and my family and my boyfriends family love it. I actually put this into a graham cracker pie crust. It really is delicious! Read More
(1)
Rating: 5 stars
09/18/2018
This is the third time I make this and every time it comes out delicious. I substituted walnuts for the pecans and I did not have the allspice so I omitted that from the recipe. I also doubled the crumb mixture so I had more of a crust on the bottom and was able to sprinkle more topping on top. Excellent! Read More
(1)
Rating: 1 stars
12/26/2016
I followed the recipe exactly but left out the pecans which I can't imagine would make a difference. But this turned out very weird not like pumpkin cheesecake but not like pumpkin cake either--a very weird mishmash that neither my husband nor I found palatable. Read More
Rating: 3 stars
09/27/2016
The flavor was good but the bars didn't set very well and I found the texture of the bars to be lumpy and I missed the creaminess of a cheesecake. If I make it again I wouldn't do the crumble on top. I did follow the recipe exactly so I'm a little puzzled. Read More