These Pumpkin Cheesecake Sugar Cookie Bars start with a sugar cookie crust filled with a pumpkin cheesecake filling, then are topped with more sugar cookie dough and sprinkled with cinnamon chips! The perfect combination of sweet treats for fall!
Pumpkin-flavored-everything season is finally here and I am ALL IN, y’all.
Do you love pumpkin spice and all that goes with it, too?
Admittedly, I’m probably more of a pumpkin decor fan than I am of pumpkin spiced foods, but it’s hard to turn down a dessert studded with all the flavors of fall, and that’s just what these Pumpkin Cheesecake Sugar Cookie Bars are!
Ingredients for Pumpkin Cheesecake Sugar Cookie Bars
- prepared sugar cookie dough
- 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). Spread 2/3 of the sugar cookie dough into the bottom of prepared pan. Spread evenly and press down firmly to make the crust.
- 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 sugar cookie 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.
More Amazing Pumpkin Recipes You Might Enjoy
Pumpkin Cheesecake Sugar Cookie Bars
I have made these Pumpkin Cheesecake Sugar Cookie Bars SO many times for friends and family! I get asked for the recipe constantly!
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Servings: 18 bars
Calories: 252kcal
Ingredients
- 1 16.5 oz package refrigerated sugar cookie dough
- 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
Instructions
- Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper (this helps make it easier to lift the bars from the pan for cutting).
- Spread 2/3 of the sugar cookie dough into the bottom of prepared pan. Spread evenly and press down firmly to make the crust.
- 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 sugar cookie 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!
Video
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.
Nutrition
Calories: 252kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 112mg | Sugar: 21g | Vitamin A: 1335IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg
Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen
Olivia says
I can’t believe all of my favorite treats in one easy dessert!! Seriously a dream come true!
Emily Liao says
I love cheesecake, so mixing pumpkin and chocolate sounds like an amazing combination!
Toni | Boulder Locavore says
That looks really good and sounds so easy to make!
Lindsay Cotter says
Love those delicious layers going on! These look totally addictive!
Stephanie says
I can’t find the cinnamon chips what can I substitute in its place? Was thinking maybe chocolate chips
Ashlyn says
Chocolate chips would be great!
Annie @ Annie's Noms says
It’s too hot to turn the oven on today, but now I’m craving these gorgeous bars so much I may need to go burn up in the kitchen!! They look amazing, I love anything with pumpkin in!
Julie says
Love the flavors in this cookie and don’t care about the seasonality part of it!
Caroline says
Do love pumpkin in almost any form and these cookie bars look great!
Cindy Gordon says
You had me at pumpkin! What a delicious sugar cookie bar! YUM
Christie says
Cheesecake, sugar cookie, AND pumpkin? DElicious! I’d have to bake and take though. I’d eat the whole batch.
Michele Phillips says
I’ve been seeing these bars EVERYWHERE! They look so good, and I can’t wait to make them!
Madi says
These ave to be the perfect fall treat! I love the combination of flavors!
Michaela Kenkel says
I love these!! Just so clever in every way!! And for the record … you look amazing!! You JUST had a baby!! I still have baby weight and mine started high school this year! 😉
Jennifer A Stewart says
I fully subscribe to moderation! What is life without a little sweet treat every now and then? My hubby’s office gets the rest of all my sweets (let them overindulge and not me) plus I get a ton of great feedback! These look fabulous so I might need to send them a batch of these!
Angela says
Oh wow, these bars sound AMAZING!! My kiddos are going to LOVE them!!
michele says
I can see why so many people ask for the recipe! They were fantastic!
Lisa@Lisa's Dinnertime Dish says
These sound like a perfect fall sweet treat, I love all the autumn flavors going on here and they look so good! I also love how easy they are to make, it would be so easy to whip up a batch if you need a quick dessert!
Debi at Life Currents says
These look so good! I love how creative they are. And I bet they are delicious!
Debra C. says
I love these bars!! And taking a shortcut and using the premade dough is such a timesaver!
Catalina says
I love pumpkin season! Yummy!
Sabrina says
These look so amazing! I can’t wait to make these for my family!
Delaney | Melanie Makes says
This is the perfect fall dessert!
Julie says
These bars have to be spectacular. I couldn’t have dreamed up anything more decadent or delicious!
Dorothy at Shockingly Delicious says
These bars are like all of my favorite sweet treats in one treat. My oh my they look great!
Amanda says
Such a fun way to use pumpkin!