Monday, November 1, 2010

Pumpkin Cream Cheese Bars

We had a really awesome Halloween.  It was a blast!  We all dressed up and went trick-or-treating and our costumes were quite the hit.  I am so fortunate to have a really cool husband who not only humors my ridiculous requests but also enjoys participating and isn't completely mortified to walk all over the base wearing a snug green jumpsuit.  What a guy!!

When our girls had filled up their question mark blocks, we headed home where I'd left dinner in the oven.  Dinner in a Pumpkin (minus the green onions - due to the typhoon, we're having a green onion shortage at the commissary) was a bigger hit with the adults than the kids, but still a hit regardless.  I threw together dessert in a flash and put it in the oven while we picked through candies, ate dinner out of a pumpkin, and greeted the later batch of trick-or-treaters.

Dessert, though, is what I REALLY want to talk about.  Oh.  My.  Heavenly.

When I found this recipe on and tried it out, I knew I had found something special.  I tasted it and the only word that came to mind was, "Magical."  That sounds ridiculous, I know, but try it and you'll understand.  As my tastebuds exploded into sugary, creamy bliss, I recall thinking that this could be SUCH a versatile recipe.  And it was the first recipe that came to mind when I was thinking about desserts for Halloween.

So, I "Autumned" it up a little bit.  And wow, was it GOOD!

Pumpkin Cream Cheese Bars


  • 2 cans Pillsbury Crescent Roll Creations seamless dough
  • 2 8-oz packages cream cheese (I use Neufchâtel), softened
  • 3/4 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 cup solid pumpkin puree
  • 1 tsp cinnamon (or pumpkin pie spice - I actually use Pampered Chef's "Cinnamon Plus blend" - LOVE that stuff!)
For the topping:
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  1. Preheat oven to 350º.  Spray a 13x9" pan with cooking spray, and press one package into the bottom of the pan.
  2. With a hand mixer, beat together the cream cheese, 3/4 cup sugar, vanilla, pumpkin, and 1 tsp cinnamon until smooth.  Spread this mixture over the top of the crescent roll dough.
  3. Unroll the second can of dough and spread it over the top of the cream cheese mixture.
  4. Combine the remaining sugar and cinnamon and sprinkle over the top of the crescent dough.
  5. Bake, uncovered, for 20 minutes.
  6. Allow to cool before cutting and serving - the cream cheese mixture will be ultra melty and gooey and a big mess if you are too impatient like I am!

I shared this post at MySweetCreations for Sweet Sunday.


  1. That does look really good. I have been wanting to make soup in a pumpkin all month but there are not stinking pumpkins here. There is either those tiny painted ones or there were massive carving ones and I wanted individual "bowls". Did you make the costumes or buy them? That is just a super cute idea.

  2. We bought the adult costumes - the kids we special ordered the dresses and hats from etsy sellers and then pieced together the rest - t-shirts, tights, shoes, and the boxes were from the ¥100 store - we taped the question mark panels on them. hehehe :)


Related Posts Plugin for WordPress, Blogger...