Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup packed brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
Filling:
16 oz (2 cups) cream cheese, softened
1 cup granulated sugar
15 oz canned pumpkin puree
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 large eggs
1 tsp vanilla extract
2 tbsp cornstarch
pinch of salt
Instructions
Preheat oven to 350°F (180°C). Line a 9×13-inch baking dish with parchment paper.
For crust: Mix graham cracker crumbs, brown sugar, salt, cinnamon, and melted butter until crumbly. Press into dish and bake 12 minutes.
For filling: Beat cream cheese until smooth. Add sugar, then pumpkin puree, spices, eggs, vanilla, cornstarch, and salt. Mix thoroughly.
Pour filling over crust. Bake 30 minutes or until edges set but center is slightly tremble.Cool completely, then cut into 16 bars.
Notes
Use canned pumpkin puree (no salt-added) for best texture.
Let bars rest at room temperature for 30 minutes before slicing for neater cuts.
Store in an airtight container for 2–3 days.
- Prep Time: 20
- Cook Time: 40
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg