Velvety Pumpkin Pie Bars with Cheesecake Swirls (Pregnancy-Friendly!!)

There’s something about these Pumpkin Pie Bars with Cheesecake Swirl that feels like a hug on a plate. The buttery, nutty base gives you that satisfying crunch, the spiced pumpkin layer is silky and warming, and the creamy cheesecake swirl on top? Pure magic.

Each bite is cozy, indulgent, and nourishing all at once — exactly what a tired mama craves when life feels like a whirlwind.

Why These Pregnancy and Postpartum-Friendly Pumpkin Pie Bars Are Good For You & The Baby

I first made these bars on a gray October afternoon when both of my newborn twins finally fell asleep at the same time (a small miracle). I was bone-tired, hair in a messy bun, but craving something that felt like more than just survival food.

I needed comfort — something I could savor while listening to the rain outside. These bars gave me that moment. And the best part? I had leftovers tucked in the fridge, so for the next few chaotic days, they became my little slice of calm during the nap-time shuffle.

Prep Time: 20 minutes / Cook Time: 40-50 minutes / Total Time: 1 hour - 1 hour 10 minutes + chilling time / Yields: 16 bars

Ingredients (This is It!)

For the crumbly base:

• 1 1/2 cups crushed digestive biscuits (or Graham cracker crumbs)
• 1/2 cup chopped walnuts
• 1/2 cup chopped dates
• 1/4 cup melted unsalted butter or coconut oil

For the pumpkin layer:

• 1 cup pumpkin purée (not pie filling)
• 1 large egg
• 1/4 cup dark brown sugar
• 2 tablespoons maple syrup or honey
• 1/4 cup milk (whole or evaporated for richness)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the cheesecake swirl:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon milk

Preparation Instructions

1. Prepare the base: Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the crushed biscuits (or crumbs), chopped walnuts, and chopped dates. Pour in the melted butter or coconut oil and stir until the mixture is evenly moistened and holds together when squeezed. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes.
3. Mix the pumpkin layer: While the crust is baking, whisk together the pumpkin purée, egg, brown sugar, maple syrup, milk, pumpkin pie spice, vanilla, and salt in a bowl until smooth. Set aside.
4. Prepare the swirl: In a separate small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until completely smooth and lump-free.
5. Assemble and bake: Pour the pumpkin filling evenly over the pre-baked crust. Drop spoonfuls of the cheesecake mixture over the pumpkin filling. Use a knife or a skewer to gently swirl the cheesecake into the pumpkin layer, creating a marbled pattern.
6. Bake for 35-40 minutes, or until the pumpkin layer is set and the center is no longer jiggly.
7. Cool and chill: Let the bars cool completely at room temperature, then place them in the refrigerator for at least 3 hours (or overnight) before lifting the parchment paper and cutting into squares.

Tips For the Best Pregnancy-Safe Pumpkin Pie Cheesecake Bars

• Swap the swirl: Skip the cheesecake mixture. Microwave 1 cup creamy peanut butter or raspberry jam in 10-second increments until warm and runny. Pour the peanut butter or jam over the pumpkin mixture. Use a fork or toothpick to swirl it in. Continue with the recipe as usual. 
• Make your own purée: Add 1 1/2 cups roasted pumpkin to the food processor with 1/4 cup water. Process until completely smooth. Strain to remove any chunks. If too thick, add in 1 teaspoon water at a time until thick but still feels spreadable.
• Use store-bought crust: Sometimes I don't have time to prep the homemade crust (mom life LOL!), so I will use a store-bought Graham cracker pie crust. It's just as delicious. 
• Add-ins: Fold 1/2-1 cup chopped pecans, walnuts, or dried cranberries into the pumpkin mixture for extra flavor and texture. 

How to Store & Reheat these Pregnancy Pumpkin Spice Bars

• Fridge: Refrigerate in an airtight container for up to 5 days.
• Freezer: Once completely cooled and cut into bars, place them on a tray to freeze solid for 1 hour. Individually wrap them with plastic wrap and transfer the bars to a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for 20 minutes. 

Enjoy chilled, straight out of the fridge with my Ultra Creamy, Decaf Pumpkin Spice Latte!

A Note From My Chaotic Kitchen

Here’s the part I love: these bars aren’t just dessert. The walnut-date crust gives you healthy fats and fiber, the pumpkin brings vitamins and warmth, and the creamy cheesecake swirl adds protein-rich indulgence. They fuel you, steady you, and still taste like a treat. They’re easy to make ahead, easy to store, and always feel special enough to share — if you don’t eat them all first.

One bite and you’ll see why these bars became my fall mama fuel: because sometimes, the best self-care looks like dessert that loves you back.