Creamy Pumpkin Spice Bars
These pumpkin spice bars are to die for luscious! The creamy pumpkin spice custard filling and tender crust dusted with cinnamon and sugar...swoon!
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 2 tubes refrigerated crescent roll dough
For the filling:
- 16 oz cream cheese, softened
- 1 cup pureed pumpkin
- 1 cup sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
For the topping:
- 2 tbsp butter, melted
- ⅓ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350℉.
- Generously grease a 13X9 inch oven safe casserole dish. Set aside.
- In the bowl of a stand mixer, combine cream cheese, pumpkin puree, 1 cup sugar, pumpkin pie spice, and vanilla extract. Mix on high speed until mixture is creamy and smooth.
- In a small bowl stir together 1 teaspoon cinnamon with a ⅓ cup sugar. Set aside.
- Unroll and place one sheet of crescent roll dough in the prepared baking dish.
- Spread filling evenly over the dough.
- Unroll second sheet of crescent roll dough and place on top of the filling.
- Brush the top of the dough with melted butter.
- Sprinkle cinnamon/sugar mixture evenly over the surface of the buttered crescent dough.
- Bake for 40 minutes.
- Remove from oven and allow to cool for 30 minutes before serving.
- Serve at room temperature or chilled.