Pumpkin Cheesecake Cookie Bars Recipe

Introduction

These Pumpkin Cheesecake Cookie Bars combine the warm flavors of pumpkin spice with a creamy cheesecake center. They’re perfect for autumn gatherings or a cozy treat when you want something special and comforting.

Ingredients

• 12 oz cream cheese (room temperature)
• 1/4 cup white granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 1 large egg (room temperature)
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter (melted)
• 3/4 cup white granulated sugar
• 1/3 cup light brown sugar (packed)
• 1 tsp pure vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 egg yolk (room temperature)
• 2 tbsp white granulated sugar (for cinnamon sugar)
• 1 tsp ground cinnamon (for cinnamon sugar)

Instructions

1. Step 1: Make the cheesecake filling. In a small bowl, beat the cream cheese and 1/4 cup sugar on high speed for 2 minutes using a hand mixer.
2. Step 2: Add 1 tbsp flour and 1 tsp vanilla extract to the cream cheese mixture. Mix on medium speed until combined. Then add 1 large egg and mix on low speed just until combined.
3. Step 3: Prepare a 9×9-inch square baking pan by placing parchment paper on a flat surface. Trace the pan’s edge with a marker on the parchment paper, then spread the cheesecake filling inside the traced square. Place the parchment paper on a cookie sheet and freeze for at least 30 minutes.
4. Step 4: Make the cinnamon sugar by mixing 2 tbsp white sugar and 1 tsp ground cinnamon in a small bowl. Set aside.
5. Step 5: Preheat the oven to 350°F. Spray a 9×9-inch baking pan with nonstick spray, then line the bottom and two sides with parchment paper. Spray the parchment again.
6. Step 6: In a medium bowl, sift 2 cups flour. Add 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, and 1/2 tsp salt. Stir to combine and set aside.
7. Step 7: Spread 3/4 cup pumpkin puree on a dinner plate. Press 8 sheets of paper towels (two at a time) onto the pumpkin to soak up excess moisture.
8. Step 8: In a large bowl, whisk together 3/4 cup melted butter, 3/4 cup sugar, 1/3 cup brown sugar, 1 tsp vanilla, the blotted pumpkin puree, and 1 egg yolk until combined.
9. Step 9: Add the flour mixture to the wet ingredients. Fold with a rubber spatula until just combined.
10. Step 10: Divide dough in half. Press half evenly into the bottom of the prepared pan with your hands.
11. Step 11: Remove the cheesecake layer from the freezer and carefully place it on top of the cookie dough. It’s okay if it breaks while transferring.
12. Step 12: Spread the remaining cookie dough over the cheesecake layer, forming a thinner top layer. Sprinkle the cinnamon sugar evenly on top.
13. Step 13: Bake for 40-50 minutes until the edges are set and the center has no jiggle.
14. Step 14: Let the bars cool completely in the pan on a cooling rack.
15. Step 15: Remove bars from the pan and chill for at least 2 hours before serving to ensure the cheesecake is firm.

Tips & Variations

• Use paper towels to blot the pumpkin puree thoroughly to prevent soggy cookie bars.
• For extra flavor, add chopped pecans or walnuts to the cookie dough before pressing it into the pan.
• If you don’t have pumpkin pie spice, substitute with equal parts cinnamon, nutmeg, and ginger.
• Make sure all eggs and cream cheese are at room temperature for a smoother cheesecake filling.

Storage

Store the pumpkin cheesecake cookie bars in an airtight container in the refrigerator for up to 4 days. They are best served cold to keep the cheesecake center firm. Reheat slightly if desired, but avoid warming too much to prevent melting the cheesecake layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains spices and sweeteners that can alter the flavor and texture of the bars.

Can I freeze these cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Pumpkin Cheesecake Cookie Bars Recipe

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Delight in the perfect blend of creamy cheesecake and spiced pumpkin cookie in these Pumpkin Cheesecake Cookie Bars. Featuring a smooth cream cheese filling layered between moist, cinnamon and pumpkin spiced cookie dough, these bars deliver comforting fall flavors in every bite. The recipe involves creating a creamy cheesecake layer that is frozen, then sandwiched between two layers of pumpkin cookie dough and baked to perfection. Ideal for fall gatherings or as a sweet treat to enjoy with a cup of coffee.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 55 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 12 oz Cream cheese (room temperature)
• 1/4 cup White granulated sugar
• 1 TBSP All-purpose flour
• 1 tsp Pure vanilla extract
• 1 Large egg (room temperature)

Cookie Dough

• 2 cups All-purpose flour
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup Unsalted butter (melted)
• 3/4 cup White granulated sugar
• 1/3 cup Light brown sugar (packed)
• 1 tsp Pure vanilla extract
• 3/4 cup Pumpkin puree (not pumpkin pie filling)
• 1 Egg yolk (room temperature)

Cinnamon Sugar Topping

• 2 TBSP White granulated sugar
• 1 tsp Ground cinnamon

Instructions

1. Cheesecake Filling: In a small bowl, use a hand mixer to beat the cream cheese and sugar on high speed for 2 minutes until smooth and creamy.
2. Mix in Remaining Filling Ingredients: Add the flour and vanilla extract to the cream cheese mixture and mix on medium speed until combined. Then add the egg and mix on low speed until just combined, taking care not to overmix.
3. Prepare Pan and Freeze Filling: Place parchment paper on a baking sheet and set a 9×9-inch square baking pan on top. Trace around the pan with a sharpie. Spread the cheesecake filling inside the traced square evenly. Freeze for at least 30 minutes to set.
4. Prepare Cinnamon Sugar: In a small bowl, combine sugar and cinnamon for the topping and set aside.
5. Preheat Oven and Prepare Baking Pan: Preheat oven to 350°F (175°C). Spray a 9×9-inch square baking pan with nonstick spray and line the bottom and two sides with parchment paper, spraying again for easy release.
6. Prepare Dry Ingredients: In a medium bowl, sift together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
7. Remove Excess Moisture from Pumpkin Puree: Spread pumpkin puree on a dinner plate and use 8 sheets of paper towels (pressing two at a time) to soak up excess moisture. This step prevents soggy cookies.
8. Mix Wet Ingredients: In a large bowl, whisk melted butter, white sugar, brown sugar, vanilla extract, blotted pumpkin puree, and egg yolk together until fully combined.
9. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and fold in gently using a rubber spatula until just combined to avoid overmixing.
10. Assemble Bottom Cookie Layer: Divide the dough in half. Press half the dough evenly into the bottom of the prepared baking pan using your hands for ease.
11. Add Cheesecake Layer: Remove the cheesecake layer from the freezer and gently place it on top of the bottom cookie layer in the pan. If it breaks, just place it carefully; it will still work well.
12. Add Top Cookie Layer and Sprinkle Topping: Press the remaining half of the cookie dough over the cheesecake layer as a thinner top layer. Sprinkle the prepared cinnamon sugar mixture evenly over the top.
13. Bake: Bake in the preheated oven for 40-50 minutes, or until the edges are set and there is no jiggle in the center.
14. Cool: Allow the cookie bars to cool completely in the pan on a cooling rack to set properly.
15. Chill Before Serving: Remove the bars from the pan and chill for at least 2 hours before serving. The bars are best enjoyed cold due to the creamy cheesecake filling.

Notes

• Removing moisture from the pumpkin puree is crucial to prevent soggy cookie bars.
• Use room temperature eggs and cream cheese for a smooth cheesecake filling.
• Freezing the cheesecake layer before baking helps maintain distinct layers and prevent mixing.
• Chilling the bars after baking enhances flavor and texture, making them easier to cut.
• Use parchment paper and spray in the baking pan for easy removal of the bars.
• Ensure no jiggle remains in the center when baking, indicating the cheesecake is set.

Keywords: Pumpkin cheesecake cookie bars, pumpkin dessert bars, pumpkin cheesecake recipe, fall dessert, spiced pumpkin bars, layered pumpkin cookies