These pumpkin cheesecake bars combine a buttery shortbread crust with a smooth, spiced pumpkin cheesecake layer—an ideal dessert for autumn gatherings.
If you enjoy seasonal desserts, try the classic pumpkin cheesecake, Twix cheesecake bars, lemon raspberry crumb bars with shortbread crust, or a pumpkin pie–inspired dip.
Easy Pumpkin Pie Cheesecake Bars
These bars capture the best parts of pumpkin pie and cheesecake without the fuss of a traditional cheesecake bake. The filling is creamy and warmly spiced while the shortbread crust adds a tender, buttery base.
Made in a 9×13-inch pan, they’re perfect for sharing and can be prepared ahead—chill overnight and serve the next day for clean slices and maximum flavor.
How to Make Pumpkin Cheesecake Bars
Begin by preparing the crust. In a mixer with the paddle attachment, combine all-purpose flour, softened unsalted butter, granulated sugar, vanilla, and salt until the mixture is crumbly but holds together when pressed.
Press the dough evenly into a parchment-lined or greased 9×13-inch pan and bake at 350°F (175°C) until the edges are lightly golden, about 20–22 minutes. Remove from the oven and let cool while you make the filling.
Reduce the oven temperature to 325°F (163°C). In a clean mixer bowl, beat room-temperature cream cheese until smooth. Add canned pumpkin purée (not pumpkin pie filling), granulated sugar, light brown sugar, eggs, egg yolks, and vanilla, mixing until combined and smooth.
On low speed, add the flour, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until just incorporated—overmixing can introduce air and cause cracking.
Pour the filling over the cooled crust and spread it into an even layer. Gently tap the pan to release air bubbles. Bake at 325°F for 45–50 minutes, or until the edges are set and the center still jiggles slightly when moved.
Allow the bars to cool on a wire rack, then refrigerate for several hours or overnight to firm up. Chill completely before slicing for clean squares.
Once chilled and firm, cut into squares and top each bar with a dollop of whipped cream before serving.
Quick Tips
- Use room-temperature cream cheese and eggs for a silky filling and to avoid lumps.
- Avoid overbaking—remove the bars when the center still has a slight jiggle to prevent dryness and cracking.
- Spread the filling gently so the crust stays even and intact.
- For a stronger pumpkin-pie flavor, add a little extra pumpkin pie spice or cinnamon.
How to Store Leftovers
Store leftover bars in the refrigerator covered tightly with plastic wrap or foil for up to 5 days.
For longer storage, wrap individual bars and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
More Pumpkin Recipes
- Pumpkin Bread
- Pumpkin Cake
- Pumpkin Cream Cheese Bread
- Pumpkin Spice Creamer
Easy Pumpkin Cheesecake Bars
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Ingredients
Crust
- 1 ¾ cups all-purpose flour
- ¾ cup unsalted butter, softened (1 ½ sticks)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pumpkin Layer
- 32 ounces block-style cream cheese, softened (four 8-ounce packages)
- 15 ounces canned pumpkin purée
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
For the Crust:
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or spray with cooking spray.
- In a stand mixer with the paddle attachment, combine flour, butter, sugar, vanilla, and salt until the dough is crumbly but holds together.
- Press the dough into the prepared pan and bake 20–22 minutes, or until the edges are lightly browned. Allow to cool.
For The Pumpkin Layer:
- Reduce oven temperature to 325°F.
- Beat cream cheese until smooth. Add pumpkin purée and mix until combined.
- Add both sugars and mix, then add eggs, egg yolks, and vanilla, scraping the bowl as needed.
- On low speed, mix in flour, pumpkin pie spice, and cinnamon just until combined.
- Pour batter over the cooled crust and bake 45–50 minutes, until the edges are set and the center is slightly jiggly.
- Cool to room temperature, then refrigerate for about 4 hours or overnight to chill completely.
- Cut into squares, top with whipped cream, and serve chilled.
Notes
- Nutrition and calorie values are approximate and based on the ingredients listed and a single-bar serving size.
- Bake times can vary by oven and pan type; a glass pan may take longer than metal. Adjust as needed.
- Leftovers keep in the refrigerator for up to 5 days or frozen for up to 2 months.
Nutrition
Calories: 376 kcal
Carbohydrates: 35 g
Protein: 6 g
Fat: 24 g