By: Jill Mills Updated: Aug 18, 2024

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Pumpkin Cheesecake Bars are a favorite Fall dessert. Creamy pumpkin cheesecake in between cinnamon sugar cookie dough and baked until golden!

Easy Cheesecake Pumpkin Pie Bars

I love making these soft and chewy pumpkin bars as a tasty Fall dessert. The cinnamon and pumpkin are a fantastic match and the sugar cookie base adds subtle sweetness and the best texture. I have made them for all sorts of occasions including bake sales, Halloween parties, and for Thanksgiving desserts! My kids and husband love them so much I always have to make an extra batch to keep at home.

Pumpkin Cheesecake Bars are a delightful treat that combines the rich, creamy texture of cheesecake with the warm, comforting flavors of fall spices. These bars have layers of deliciousness that start with a buttery sugar cookie crust, providing the perfect foundation for the velvety cheesecake layer. The cheesecake itself is infused with a great pumpkin flavor, making it a huge hit for any autumn gathering.

Why You’ll Love These Pumpkin Cheesecake Bars

Budget-friendly. This is a great dessert recipe if you are looking for something tasty, easy to make, and inexpensive.
Fall flavors. Pumpkin and cinnamon are classic Fall flavors that shine through in these pumpkin bars.
Balanced treat. From the luscious cream cheese to the chewy sugar cookie, these bars have balanced flavors and textures.

What You’ll Need

This recipe calls for simple ingredients that you will find in any local supermarket. I find that is an easy dessert to double if you are looking to feed more people.

Sugar cookie dough: I use two tubs of store-bought sugar cookie dough for this recipe. It’s easy to work with and not too sticky. If you would like, you may use Homemade Sugar Cookie dough.
Cinnamon sugar: I sprinkle the cinnamon sugar over the cookie dough base and the finished cheesecake bars. It adds warmth and a little texture.
Cream cheese: You can’t have cheesecake without cream cheese! Ensure it is softened at room temperature so you don’t have any clumps in your filling.
Powdered sugar: I like powdered sugar in this recipe to keep the filling creamy and smooth.
Eggs: I use room temperature eggs gives your pumpkin cheesecake bars structure.
Vanilla extract: The vanilla adds a subtle sweetness and enhances the flavor of the pumpkin and sugar cookie.
Pumpkin puree: I often use canned pumpkin, but you may also use Homemade Pumpkin Puree if you wish.

Ingredients to make pumpkin cheesecake bars on a white counter.

How to Make Pumpkin Cheesecake Bars

These instructions are incredibly easy to follow. Since the cookie dough is store-bought, you are just forming the crust and then mixing the remaining ingredients. These cream cheese pumpkin squares are so fun to make!

These Pumpkin Cheesecake Bars are sure to be a crowd-pleaser, offering the perfect mix of creamy and spiced goodness in every bite.

Prepare the oven and baking dish. Preheat your oven to 350 degrees F and spray a 9×13 baking dish with nonstick cooking spray.
Make the cookie crust. Open and slice one of the sugar cookie dough tubes and lay them on the bottom of the baking pan. Press and pinch them together to form a crust in the bottom of the prepared pan.

Cookie batter spread in the bottom of a parchment lined baking dish for the crust of pumpkin cheesecake bars.

Cinnamon and sugar spread over the top of tacookie crust

Sprinkle cinnamon sugar. Generously sprinkle 2 tablespoons of cinnamon sugar on top of the cookie.
Make the cheesecake filling. Stir the cream cheese, powdered sugar, eggs, vanilla, and pumpkin in a large mixing bowl. Beat with an electric mixer until smooth. Pour the mixture over the cookie crust.

Pumpkin cheesecake filling ingredients in a silver mixing bowl.

Pumpkin cheesecake filling in a mixing bowl.

Top with remaining dough and cinnamon sugar. Pinch small pieces of cookie dough from the second tube and scatter them over the top of the pumpkin filling. Then, finish by sprinkling the remaining cinnamon sugar on top.

Cheesecake filling spread on top of cookie crust.

Cookie dough scattered on top of a pumpkin cheesecake filling.

Bake. put it in the oven and bake it for 35-45 minutes. The top will be golden, and the middle will only be slightly jiggly.
Cool. Allow it to mostly cool on the counter.

Cookie dough and cinnamon sugar scattered on top of a pumpkin cheesecake filling.

Baked pumpkin cheesecake bars in a baking dish.

Chill. Once cool enough to handle, cover with plastic wrap and place it in the refrigerator to chill for at least 4 hours.
Serve. Slice and enjoy!

Tips for Success

Don’t chill while it’s warm. Let the cheesecake bars cool down as much as possible before you put them into the refrigerator to preserve the texture.
Try pumpkin pie spice. You may use pumpkin spice mixed with a little white sugar instead of ground cinnamon if you like. To duplicate pumpkin pie spice using common fall spices, you’ll need a blend of cinnamon, ginger, nutmeg, and cloves.
Use real pumpkin. Check the can! Ensure it is real pumpkin and not pumpkin pie filling.
Cinnamon sugar. You can buy this already made at the store. However, the perfect ratio is 1 cup of white sugar and 4 tablespoons of ground cinnamon.
To achieve the best results, it’s important to use room temperature ingredients, especially the cream cheese and eggs, which help create a smooth, lump-free cheesecake layer. The pumpkin puree blends beautifully with the granulated sugar creating a harmonious balance of flavors.

A Pumpkin Cheesecake bar held on a silver serving spatula.

Proper Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They may also be frozen in a large freezer-safe container with parchment between the bars or in individual freezer bags. They will stay fresh for up to 1 month. Thaw them in the refrigerator overnight before you enjoy them.

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