Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (100g) granulated sugar
  • ¾ cup (1 ½ sticks / 170g) unsalted butter, cold and cut into cubes
  • Pinch of salt
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 3 ¾ cups (450g) powdered sugar
  • Powdered sugar, for dusting (optional)
  • Chopped pecans (optional)

Instructions:

  1. Combine flour, sugar, and salt in a bowl (or food processor). Cut in cold butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking pan. Chill the crust for 30 minutes.
  2. Preheat oven to 350°F (175°C). Bake the crust for 15-20 minutes, or until lightly golden brown. Let cool slightly while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Beat in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon until well combined.
  4. Gradually add the powdered sugar, beating until smooth.
  5. Pour the pumpkin spice filling evenly over the partially baked crust.
  6. Bake for 35-40 minutes, or until the filling is set but still slightly gooey in the center (it will continue to set as it cools). Don't overbake!
  7. Let the bars cool completely in the pan before cutting into squares. Dust with powdered sugar and chopped pecans (optional).