Ingredients

15 whole rectangular graham crackers (yields just over 2 cups of crumbs)

¼ cup granulated sugar

8 tablespoons unsalted butter, melted

1 1/4 cups pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 tablespoon all-purpose flour

3 × 8-oz packages full-fat cream cheese, at room temperature

1 2/3 cups granulated sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup full-fat sour cream

1/8 teaspoon salt

3 large eggs, at room temperature

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease the foil.

Step 2: Make the crust by pulsing graham crackers in a processor until fine crumbs form. In a bowl, combine the crumbs with ¼ cup sugar and melted butter until fully blended. Press evenly into the prepared pan using the back of a measuring cup to compact.

Step 3: Bake the crust for 10–15 minutes, until lightly golden and fragrant. Remove and let cool slightly.

Step 4: Prepare the filling by whisking together pumpkin puree, pumpkin pie spice, cinnamon, and flour in a large bowl; set aside.

Step 5: In another bowl, beat cream cheese and 1 2/3 cups sugar with a mixer until smooth. Add vanilla, sour cream, and salt; mix until combined. Scrape the sides as needed.

Step 6: Add eggs one at a time, mixing just until combined after each addition.

Step 7: Measure 1 1/2 cups of the cream cheese mixture, then fold it into the pumpkin mixture until smooth.

Step 8: Assemble and swirl by alternating spoonfuls of plain cream cheese filling and pumpkin filling on top of the crust. Use a sharp knife to create swirls with a figure-eight motion, avoiding reaching down to the crust.

Step 9: Bake in the center of the oven for 35–45 minutes. The edges should be set and the center will have a slight jiggle.

Step 10: Cool completely on a wire rack, then refrigerate for several hours until fully chilled before cutting into bars.

Tips & Variations

For extra flavor, chill the crust briefly before adding the filling to help it set more firmly.

If you don’t have a processor, place crackers in a sealed bag and crush with a rolling pin, then mix with sugar and butter.

For a lighter texture, use part-skim cream cheese, though full-fat gives the best flavor and creaminess.

FAQs

Can I make them in a different pan size?

Yes, using a larger or smaller pan will change the thickness and baking time. If using a shallower pan, reduce the bake time slightly and watch for a set edge with a just-set center.