Go Back
As the leaves turn vibrant shades of orange and gold, and the crisp air begins to fill with the scent of cinnamon and nutmeg, there’s no better time to cozy up with a delicious fall-inspired dessert. Introducing the Frozen Pumpkin Cheesecake Cookie Bars—a delightful treat that captures the essence of autumn in every bite. This recipe perfectly marries the rich, creamy flavor of cheesecake with the warm, inviting taste of pumpkin, making it an ideal dessert for seasonal gatherings, family get-togethers, or even a quiet night in.

Frozen Pumpkin Cheesecake Cookie Bars

Indulge in the flavors of fall with Frozen Pumpkin Cheesecake Cookie Bars. This delicious dessert combines a chewy cookie base with a rich pumpkin cheesecake layer, perfect for cozy gatherings or a quiet night at home. The warm spices and creamy texture create a comforting treat that brings the essence of autumn to every bite. Easy to prepare and delightful to enjoy, these bars are sure to become a seasonal favorite. Embrace the spirit of autumn with this delicious dessert!
Print Recipe Pin Recipe

Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

A pinch of salt

For the Topping:

Whipped cream, for garnish

Ground cinnamon, for dusting

--

Instructions
 

Prepare the Cookie Base:

    - Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, allowing some overhang for easy lifting.

      - In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 3-5 minutes.

        - Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

          - In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.

            - Gradually add the dry mixture to the wet ingredients, stirring just until combined; be careful not to overmix.

              - Press two-thirds of the cookie dough evenly into the bottom of the prepared baking pan. Bake for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.

                Create the Pumpkin Cheesecake Layer:

                  - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                    - Gradually add the powdered sugar while continuing to mix until well combined and fluffy.

                      - Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Mix until the filling is smooth and all ingredients are thoroughly incorporated.

                        - Pour the pumpkin cheesecake mixture over the cooled cookie base, spreading it evenly with a spatula.

                          Assemble the Cookie Bars:

                            - Crumble the remaining cookie dough over the top of the cheesecake layer, allowing some gaps for a rustic look—it doesn’t need to be completely covered.

                              - Bake the assembled bars in the preheated oven for an additional 25-30 minutes, or until the top is golden and the cheesecake layer is set; it should still have a slight jiggle in the center.

                                - Cool the bars completely at room temperature, then refrigerate for at least 2 hours, allowing them to firm up nicely.

                                  Serve:

                                    - Once chilled and set, lift the bars out of the pan using the parchment overhang. Cut into squares or rectangles, according to your preference.

                                      - Serve each piece with a generous dollop of whipped cream and a light dusting of ground cinnamon for a festive garnish.

                                        Freeze (Optional):

                                          - If you would like to enjoy these bars later, wrap individual pieces in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months—simply thaw before serving.

                                            ---

                                              Prep Time: 30 minutes | Total Time: 2 hours 45 minutes | Servings: 16

                                                This cozy treat is perfect for fall gatherings, and the combination of pumpkin and cheesecake flavors will surely warm your heart!