Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add vanilla and eggs one at a time, beating after each addition.
- Remove 1 cup of the cream cheese mixture and set aside.
- To the remaining batter, add pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined.
- Pour the pumpkin mixture over the crust. Spoon the reserved plain batter on top and swirl gently with a knife for a marbled effect.
- Bake for 40–45 minutes or until the center is set. Cool completely in the pan, then refrigerate for at least 3 hours before slicing into squares.
- Optional: Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
These squares are great for making ahead and taste even better the next day. Store covered in the refrigerator for up to 4 days. For a nutty variation, add crushed pecans to the crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 17g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg