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! 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
- 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.
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!
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 13x9 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. 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.
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 on Instagram or tag #BelleoftheKitchen.
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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!
I am definitely going to have to try this soon for the Fall season. These look absolutely tasty. I know they’re going to be so freaking good.
YUM what a great mix of flavors for a fun fall dessert bar!
These sound like the perfect fall dessert! I love cookie bars.
Ooo yes please, I would love these bars so much. They look amazing!
Oh my goodness, I love the pumpkin and cheesecake combo! I can’t wait to try this recipe!
I love anything pumpkin! Thanks for sharing!
These look and sound amazing! I’ve never seen cinnamon chips before, though. Wonder if you could sub in butterscotch chips with good results?
This looks delicious! It’s the heart of summer bow but I can’t wait for pumpkin season to give this a go!
My kids loved these bars!! I accidentally misread the oven temp but the bars were very forgiving. I Will be making it again!
I love cookie bars, these look amazing!
I love how easy these cookie bars are! The pumpkin cheesecake filling is so good and the perfect Fall treat.
Umm these sound SO good! I think they’ll be great to make for Thanksgiving this year!
wow these look like a super easy and yummy treat. Can’t wait to try them when my kids come home
Yes please, I’m so here for pumpkin everything too! Need to make this
Pumpkin cheesecake!? SIGN ME UP!!
These look absolutely scrumptious! I could dive right in!
I am so ready for pumpkin season and these sugar cookie bars have all the pumpkin flavor and bonus cheesecake and chocolate chips.
Oh I for sure adding this to my fall recipe line up!
Three of my favorite things wrapped up into one! I’m going to have to try these!
Great way to get rid of all my 1/2 bags of nut and chips from holiday baking! I obviously added everything but the kitchen sink and doubled the recipe. Turned out great! Made lots of space in my pantry now 🙂
Love the combination of ingredients in this bar recipe. So decadent and delicious.
Pumpkin Cheesecake Sugar Cookie Bars are the BOMB! I loved this recipe so much I wish I made a double batch. I will be making these again soon.
I love that these are a cookie, a bar, and a brownie all wrapped in one! You can’t go wrong.