Pumpkin Ricotta Bars
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Pumpkin Ricotta Bars combine everything I love about pumpkin pie and cheesecake in one easy dessert. A buttery crumb crust is layered with a creamy pumpkin ricotta filling flavored with maple syrup and warm pumpkin spice, then finished with more crumble on top. They’re easy to make, easy to transport, and perfect for holiday dessert tables, fall gatherings, or anytime you’re craving something pumpkin.
Why These Always End Up on My Holiday Table
There are certain desserts that get requested every year, and these pumpkin ricotta bars have quietly worked their way into that category. They have all the cozy pumpkin flavor everyone expects this time of year, but the ricotta gives them a lighter texture that feels somewhere between pumpkin pie and cheesecake.
I love that they’re easy to make ahead, easy to slice, and easy to bring to gatherings. No worrying about pie crusts or fancy decorating. Just simple ingredients layered together into a dessert that always seems to disappear before anything else on the table.
Why You’ll Love These Pumpkin Ricotta Bars
- Pumpkin Pie Meets Cheesecake: The filling has the creamy texture of cheesecake with all the flavors of pumpkin pie.
- Easy Crumb Crust: No rolling pins or pie dough required.
- Perfect Make-Ahead Dessert: These bars actually taste even better after chilling.
- Great for Holidays: Easy to transport and serve.
- Rich but Light: The ricotta creates a creamy texture without feeling heavy.
Ingredients Needed To Make These Pumpkin Ricotta Bars
- Flour: Creates the shortbread-style crust and crumble topping.
- Baking Soda: Helps create a tender crumb.
- Vanilla Powder: Adds subtle flavor to the crust.
- Butter: Creates a rich, buttery crumble texture.
- Ricotta Cheese: The star ingredient that makes the filling creamy and light.
- Maple Syrup: Adds warmth and a subtle caramel flavor.
- Pumpkin Spice: Brings all the classic fall flavors.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Sugar: Sweetens the filling.
- Eggs: Help the filling set properly.
- Vanilla Extract: Rounds out the flavor.
How To Make To Make These Pumpkin Ricotta Bars
- Make the Crumble Crust: Preheat the oven to 350°F and grease an 8×8 baking dish. Add the flour, baking soda, vanilla powder, and cold butter to a food processor. Pulse until crumbly. Press two-thirds of the mixture into the bottom of the baking dish and reserve the remaining crumble.
- Mix the Filling: In a mixing bowl, whisk together the ricotta, maple syrup, pumpkin spice, pumpkin puree, sugar, eggs, and vanilla until smooth.
- Assemble the Bars: Pour the filling over the prepared crust and sprinkle the remaining crumble mixture evenly over the top.
- Bake: Bake for 40-45 minutes or until the center is set and the topping is lightly golden brown.
- Cool and Chill: Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing and serving.
Storage and Freezing
- Store pumpkin ricotta bars covered in the refrigerator for up to 5 days. Because the filling contains ricotta cheese and eggs, the bars should remain refrigerated when not serving.
- To freeze, allow the bars to cool completely and chill until fully set. Slice into individual bars and place them in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Pumpkin Ricotta Bars
Equipment
- 8×8 baking dish
Ingredients
Crumble/Crust
- 1 cup all-purpose flour (or 1.1 gluten free flour)
- 1/2 tsp baking soda
- 1/2 tsp vanilla powder
- 6 tbsp cold butter (cubed)
Pumpkin Ricotta Bars
- 8 ounces ricotta cheese
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
Instructions
Crumble/Crust
- Preheat the oven to 350°F. Grease an 8×8 baking dish with nonstick baking spray.
- Add the flour, baking soda, vanilla powder, and cold butter to a food processor.
- Pulse until the mixture resembles coarse crumbs.
- Press two-thirds of the crumble mixture into the bottom of the prepared baking dish.
- Reserve the remaining crumble for the topping.
Pumpkin Ricotta Filling
- In a large mixing bowl, whisk together the ricotta, maple syrup, pumpkin pie spice, pumpkin puree, sugar, eggs, and vanilla extract until smooth.
- Pour the filling over the prepared crust.
- Sprinkle the remaining crumble mixture evenly over the top.
- Bake for 40-45 minutes or until the center is set and the topping is lightly golden.
- Allow the bars to cool completely.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Full-fat ricotta will provide the creamiest texture.
- Chilling before slicing creates cleaner bars.
- The bars will continue to set as they cool.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual bars in an airtight container for up to 3 months.
- Serve chilled or allow to sit at room temperature for 15-20 minutes before serving.
Nutrition
Commonly Asked Questions
Ricotta gives these pumpkin bars a light, creamy texture that falls somewhere between pumpkin pie and cheesecake. It adds richness without making the filling heavy, creating a smooth custard-like consistency.
Yes. In fact, these bars taste even better after they’ve had time to chill. Making them a day ahead allows the filling to fully set and the flavors to develop.
Yes. Since the filling contains ricotta cheese and eggs, the bars should be stored in the refrigerator after cooling. They can sit out while serving but should be returned to the refrigerator afterward.
Absolutely. These bars freeze well for up to 3 months. Freeze them after they have completely cooled and set, then thaw overnight in the refrigerator before serving.
No. Pumpkin pie filling contains added sugar and spices that will alter both the flavor and texture of the bars. Use pure pumpkin puree for best results.
Cracks usually happen when the bars are overbaked. Remove them from the oven when the center is set but still has a slight jiggle. The filling will continue to firm up as it cools.
Yes. Full-fat ricotta creates the richest and creamiest texture. Part-skim ricotta will also work, but the filling may be slightly less rich.
The edges should look set and the center should have only a slight wobble when gently shaken. The bars will continue setting as they cool and chill.
