• 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 1 tablespoon McCormick pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups unbleached all-purpose flour
  • 8-ounces softened Philadelphia cream cheese
  • One 15-ounce can pumpkin puree
  • 1/2 cup (1 stick) salted butter, melted
  • 1 tablespoon McCormick pure vanilla extract
  • 1 teaspoon McCormick pure almond extract
  • 2 tablespoons pure maple syrup
  • 4 cups powdered sugar
  • 2 teaspoons McCormick ground cinnamon
  • 1/2 teaspoon McCormick mace
  • 1/2 teaspoon McCormick ground ginger
  • 1/4 teaspoon McCormick ground cloves
  • 1 teaspoon freshly grated nutmeg
  • 3 large eggs
  • 2 cups heavy whipping cream
  • 4 tablespoons Ghiradelli unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • 1 teaspoon McCormick pure almond extract

Pumpkin makes everything taste better, does it not? Loving so many aspects of fall our family recently wondered what life would be like without this wonderful season? One of our favorite things about fall is the enjoyment of special fall favorites like pumpkin scones, pumpkin banana bread, pumpkin banana pancakes, pumpkin granola pancakes and pumpkin whoopie pies.

pumpkin chip scones

pumpkin banana bread

pumpkin whoopie pies

And our newest addition to our pumpkin favorites are these amazing pumpkin pie bars which were a big hit at out house last night.

Loving pumpkin and chocolate like we do we could not resist adorning each one with a dollop of cocoa sweetened whipped cream.

So what are you waiting for? Get into the kitchen with someone special and bake these today!

Here’s how easy these pumpkin pie bars were to make:

Position your rack to the middle of your oven. Preheat your oven to 350 degrees F. Use the two butter wrappers to grease a 9 x 13-inch baking pan.


In a large glass bowl melt butter in the microwave. Remove, stir, making sure all of the butter is melted and add sugar, vanilla, almond extract, salt and flour. Stir to combine. Press into the bottom of your prepared baking pan. Bake for 20 minutes.


In the bowl of a standing mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat cream cheese until softened. Add pumpkin puree, melted butter, vanilla, almond extract, maple syrup, sugar, cinnamon, mace, ginger, cloves and eggs. Beat until combined.

After 20 minutes remove the crust from the oven, pour your yummy filling over the crust and bake for an additional 50 to 60 minutes.


In a mixing bowl beat heavy cream, cocoa powder, vanilla, almond extract and powdered sugar until you achieve a whipped cream consistency; this happens quickly particularly if your bowl is cold.

Serve warm

or cold