Pumpkin Cheesecake Sugar Cookie Bars
These Pumpkin Cheesecake Sugar Cookie Bars start with a Golden Oreo crust filled with a pumpkin cheesecake filling, then are topped with sugar cookie dough and sprinkled with cinnamon chips! They’re the perfect combination of sweet treats for fall!
For more Thanksgiving Recipes, be sure to check out my Pumpkin Pie in a Cup, Mini Pumpkin Cheesecakes, and Smothered Green Beans.
Pumpkin-flavored-everything season is finally here and I am ALL IN, y’all.
Tis the season for cozy recipes likes Pumpkin Muffins or Pumpkin Spice Oatmeal to really get the season going!
Do you love pumpkin spice and all that goes with it, too? If so, you need to try these Pumpkin Cheesecake Sugar Cookie Bars!
It’s hard to turn down a dessert studded with all the flavors of fall, complete with a creamy cheesecake layer, and golden Oreo crust. Seriously, you need these on your holiday table!
And if you’re looking for a few more easy fall dessert ideas, you should try my favorite Apple Crisp, some Chocolate Pecan Pie Bars, or Irish Apple Cake!
Ingredients for Pumpkin Cheesecake Sugar Cookie Bars
- prepared sugar cookie dough
- Golden Oreos
- butter
- cream cheese
- sugar
- egg
- vanilla
- pumpkin pie spice
- pumpkin puree (canned pumpkin)
- cinnamon chips
How to Make Pumpkin Cheesecake Sugar Cookie Bars – Step by Step
- Preheat oven to 350 degrees. Line a 13×9 inch baking pan with parchment paper (this helps make it easier to lift the bars from the pan for cutting).
-
Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You can also crush them using your blender or food processor; that’s what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture firmly into the bottom of prepared baking pan.
- In a medium sized bowl, combine the cream cheese and sugar and beat over medium speed with an electric mixer. Add the egg, vanilla, pumpkin pie spice, and pumpkin puree and beat until smooth. Pour over the crust.
- Crumble the remaining sugar cookie dough in small chunks over the top of the cheesecake filling, then evenly sprinkle the cinnamon chips on top.
- Bake in the preheated oven for 30-40 minutes until crust is golden and edges are set. Allow to cool completely before transferring the pan to the refrigerator to chill for at least two hours (this helps the bars to set). Store bars in the refrigerator. Enjoy!
Tips and Notes
- Line your baking pan: for easier removal and cutting of your pumpkin cheesecake bars, line your pan with parchment paper that overhangs on the sides. This will allow you to “lift” the bars out of the pan and slice them easily.
- How to store: once the bars have cooled completely, cover them tightly with plastic wrap and store in the refrigerator for up to five days.
- Alternative to cinnamon chips: sometimes cinnamon chips can be challenging to find. They are usually easier to find around Thanksgiving and Christmas at your local grocery store, though other times of the year they might be more elusive. I’ve found them at Walmart, Kroger, and H-E-B. If you aren’t able to find any, no worries! You can replace them with white chocolate chips or semi-sweet chocolate chips.
Can I freeze these Pumpkin Cheesecake Sugar Cookie Bars?
Yes! Prepare as instructed, then allow the bars to cool completely. Place the pan of bars in the refrigerator for at least four hours, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
Can these Pumpkin Cheesecake Sugar Cookie Bars be made Gluten Free?
Yes! In order to make these bars gluten free, all you need to do is use a gluten free sugar cookie mix. Here is one you can purchase at the store to whip up quickly, or this recipe for a homemade gluten free sugar cookie dough would work well also.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
More Amazing Pumpkin Recipes You Might Enjoy
Recipe: Pumpkin Cheesecake Sugar Cookie Bars
Ingredients
- 32 Golden Oreo cookies
- 6 Tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree, (not pumpkin pie filling)
- 1/2 cup cinnamon chips
- 16.5 oz package refrigerated sugar cookie dough
Instructions
- Preheat oven to 350 degrees. Line a 13×9 inch baking pan with parchment paper (this helps make it easier to lift the bars from the pan for cutting).
- Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You can also crush them using your blender or food processor; that's what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture firmly into the bottom of prepared baking pan.
- In a medium sized bowl, combine the cream cheese and sugar and beat over medium speed with an electric mixer. Add the egg, vanilla, pumpkin pie spice, and pumpkin puree and beat until smooth. Pour over the crust.
- Crumble the sugar cookie dough in small chunks over the top of the cheesecake filling. You can also thinly slice the sugar cookie dough with a sharp knife and place the slices over the filling (my new favorite way.) You will have some dough left over. Evenly sprinkle the cinnamon chips on top.
- Bake in the preheated oven for 30-40 minutes until crust is golden and edges are set. Allow to cool completely before transferring the pan to the refrigerator to chill for at least two hours (this helps the bars to set). Store bars in the refrigerator. Enjoy!
Notes
- Line your baking pan: for easier removal and cutting of your pumpkin cheesecake bars, line your pan with parchment paper that overhangs on the sides. This will allow you to “lift” the bars out of the pan and slice them easily.
- How to store: once the bars have cooled completely, cover them tightly with plastic wrap and store in the refrigerator for up to five days.
- Alternative to cinnamon chips: sometimes cinnamon chips can be challenging to find. They are usually easier to find around Thanksgiving and Christmas at your local grocery store, though other times of the year they might be more elusive. I’ve found them at Walmart, Kroger, and H-E-B. If you aren’t able to find any, no worries! You can replace them with white chocolate chips or semi-sweet chocolate chips.
- How to freeze: Prepare as instructed, then allow the bars to cool completely. Place the pan of bars in the refrigerator for at least four hours, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
- How to make gluten free: In order to make these bars gluten free, all you need to do is use a gluten free sugar cookie mix. Here is one you can purchase at the store to whip up quickly, or this recipe for a homemade gluten free sugar cookie dough would work well also.
The video kinda differs from the instructions. Do we add the dough first and then sprinkle the golden Oreo mixture before the pumpkin mixture? Instructions say “remaining sugar cookie dough”, so got confused 😅
Hi Logan, that is a great question. I actually changed up the recipe last year and turned the bottom crust into a Golden Oreo crust instead of a sugar cookie crust. It tastes so good this way! However, the video and that one part of the directions are still from the when I had the recipe using half of the sugar cookie dough for the crust, so I totally see how that was confusing and I apologize! So, you’ll only need the sugar cookie dough for the topping, none for the crust. Thanks so much for bringing this to my attention; I’ll get the directions and video updated soon!!
Definitely pinning this to try later! Looks delicious!
We’re in the midst of a kitchen reno so I’m going to give this a try in the air fryer with a few modifications!