Pumpkin Spice Latte Bars recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ½ cups crushed graham crackers 6 tablespoons butter, melted 1 (8 ounce) package cream cheese, softened 1 egg, lightly beaten ¼ cup white sugar ½ teaspoon espresso powder ½ teaspoon vanilla extract 1 (8 ounce) package cream cheese, softened ½ cup canned pumpkin 1 egg, lightly beaten ¼ cup white sugar 1 teaspoon pumpkin pie spice ½ teaspoon vanilla extract ½ teaspoon ground cinnamon
Nutrition Info
- 205.8 caloriescarbohydrate: 13.9 gcholesterol: 64.1 mgfat: 15.5 gfiber: 0.5 gprotein: 3.5 gsaturatedFat: 9.2 gservingSize: -sodium: 188 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Latte Bars
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract, beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon, beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.