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!
Print
Pin
Rate
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
Rachel Loza says
Pumpkin cheesecake!? SIGN ME UP!!
Reese Woods says
These look absolutely scrumptious! I could dive right in!
Sharon says
I am so ready for pumpkin season and these sugar cookie bars have all the pumpkin flavor and bonus cheesecake and chocolate chips.
Nicole says
Oh I for sure adding this to my fall recipe line up!
Mallorie Owens says
Three of my favorite things wrapped up into one! I’m going to have to try these!
Erika Shelley says
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 🙂
Kushigalu says
Love the combination of ingredients in this bar recipe. So decadent and delicious.
Heidy L. McCallum says
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.
Alison says
I love that these are a cookie, a bar, and a brownie all wrapped in one! You can’t go wrong.