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If you’re craving the flavors of fall in one easy dessert, these Pumpkin Cream Cheese Oat Bars are it. With a creamy pumpkin filling, a swirl of sweet cream cheese, and a crumbly oat crust and topping, they’re rich, cozy, and perfect for sharing. We loved them warm with vanilla ice cream — but maybe even better the next morning, chilled and paired with coffee.

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Ingredients You’ll Need :

Crust/Topping:

• 2 cups old-fashioned oats (pulse 1 cup into oat flour, leave 1 cup whole)
• 1 ½ cups sprouted whole wheat flour
• 1 cup brown sugar
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup melted butter or coconut oil (or a mix of both)

Pumpkin Layer:

• 1 (15-oz) can of pumpkin
• 2 tbsp milk (to make up the difference from 2 full cups pumpkin)
• ⅔ cup sugar (brown or white)
• 2 eggs
• 2 tsp pumpkin spice
• 1 tsp vanilla extract

Cream Cheese Swirl:

• 8 oz cream cheese, softened
• 4–5 tbsp sugar
• 1 tsp vanilla extract

For this recipe, I used gluten-free oats (processed in a gluten-free facility) along with sprouted whole wheat flour. The oats keep the crust hearty while sprouted wheat adds a nutty depth and is often easier to digest than regular wheat. (Note: because of the sprouted wheat flour, this recipe is not gluten-free.)

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Step 1: Make the Crust

The crust and topping start with a mix of oats, sprouted wheat flour, brown sugar, cinnamon, salt, and melted butter (or a butter/coconut oil mix). Press two-thirds into the bottom of the pan and save the rest for topping.

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Step 2: Mix the Pumpkin Filling

The pumpkin layer uses a 15-oz can of pumpkin with just 2 extra tablespoons of milk (to make up the difference from 2 full cups). Add sugar, eggs, pumpkin spice, and vanilla. Mix until smooth.

Pour the pumpkin mixture over the crust.

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Step 3: Make the Cream Cheese Swirl

Mix the cream cheese layer ingredients and spoon onto your pumpkin layer.

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Then using a knife, swirl the cream cheese layer around into the pumpkin layer.

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Step 4: Add Topping & Bake

Add the rest of your crust mix to the top.

Bake at 350°F for 40–45 minutes, until set in the center and golden on top. Cool at least an hour before cutting.

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Cut & Enjoy!

We discovered these bars are rich when warm, and vanilla ice cream balances them beautifully. The next morning, chilled bars with coffee were just as good — maybe even better.

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Tips & Variations

• Using gluten-free oats ensures those with gluten sensitivity (to cross-contamination) can enjoy the oat base.
• Sprouted wheat flour adds a wholesome, nutty depth — if you’d like a gluten-free option, you can swap it with almond flour.
• Use half butter, half coconut oil for a lighter crust with extra flavor.
• For extra crunch, stir a handful of chopped pecans into the oat topping.
• Drizzle with caramel or maple glaze for a festive finish.

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Want to Save this Pumpkin Cream Cheese Oat Bars Recipe? Pin it!

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More Sweet Recipes to Try

• Almost Homemade Apple Pie Recipe

• Bread Pudding Recipe from Old Donuts

• Lemon Cheesecake Cups Recipe

• Pumpkin Crinkle Cookies made by Just That Perfect Piece

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