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Pumpkin Pie Cheesecake Bars

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Prep Time: 20 minutes     Cook Time: 50 minutes

5 from 2 votes

Pumpkin pie cheesecake bars are a seasonal dessert bursting with the flavors of vanilla, pumpkin, and fall spices. Enjoy the earthy autumnal aroma in the kitchen as these tasty bars are baking in the oven and the soft texture and rich flavor once they’re done!

Two pumpkin pie cheesecake bars on top of each other.
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The bars are made in just two main steps. First, you will prepare a crust using graham cracker crumbs, and after that comes the rich and creamy pumpkin layer. If you can’t get enough pumpkin, cinnamon, and vanilla, especially at this time of year, these bars are perfect for you!

Served with whipped cream or vanilla ice cream, this makes an ideal fall dessert, or you can enjoy a slice if you crave a sweet snack, perhaps paired with a warming latte.

And if you're looking for other delicious fall-time desserts, then caramel apple slices and puff pastry apple turnovers are two more recipes you need to check out!

Main Ingredients

The ingredients to make pumpkin pie cheesecake bars laid out on a table.

Love the taste of pumpkin pie? You are definitely going to adore these pumpkin bars if so. A lot of the ingredients you need are pantry staples. Here are some of the main ones:

  • Graham cracker crumbs: For the crust. When combined with sugar and butter, these cookie crumbs make a sweet, crumbly crust. You will find that crushed vanilla cookies, shortbread, or even gingerbread cookies work equally well here.
  • Cream cheese: To get that creamy texture. Use full-fat cream cheese for the richest result. You can use any brand you like, but since this is one of the key ingredients in the bars I really recommend you don’t use a reduced-fat kind because it will impact the flavor.
  • Pumpkin spice: To add a warm, earthy flavor. A combination of different spices, this ingredient is ideal for the bars. Typical ingredients in this spice mixture include cinnamon, ginger, allspice, cloves, and nutmeg, although brands vary.
  • Cinnamon: For extra flavor. Although there is cinnamon in the pumpkin pie spice, I like to add an extra pinch because it’s so amazing with the taste of the pumpkin.
  • Pumpkin puree: The star ingredient. Make sure you’re using 100% pumpkin puree and not pumpkin pie filling.
  • Eggs: For texture. You need whole eggs along with extra egg yolks for this recipe. If they’re at room temperature you’ll find them easier to incorporate with the other ingredients.

Instructions Overview

Now you know some of the yummy ingredients in this recipe, you’ll want to know how easy the pumpkin pie bars are to prepare!

The first thing to do is combine the crust ingredients and then you can press the mixture into a foil-lined baking pan. Bake it in a preheated oven until golden.

Start on the filling while the crust is baking. After mixing the pumpkin puree with the cream cheese, add in the sugar and vanilla. Then add the eggs followed by the flour and spices. Fold in the cream.

Pour this filling into the crust and bake until the edges are set. Let it cool for an hour on the countertop and then in the refrigerator overnight. Now all you need to do is cut it into bars and enjoy!

An overhead shot of pumpkin cheesecake bars cut into squares in a baking dish.

Common Questions

Can I substitute pumpkin pie mix for canned pumpkin?

No, you can’t substitute one for the other because they’re very different. Pumpkin pie mix is spiced and sweetened while canned pumpkin puree is neither.

How do I substitute pumpkin pie mix in pumpkin pie cheesecake bars?

This one is easy. I nearly always have pumpkin pie mix in the pantry. If you don’t, you can make your own by combining 2 tablespoons of cinnamon with 2 teaspoons of each allspice and ginger, and 1 teaspoon of each nutmeg and cloves. This makes ¼ cup and it will be fine for up to 6 months kept in an airtight container.

What is the best pumpkin to use for pumpkin pie?

If you prefer to make your own pumpkin puree, choose the right pumpkin for the job! Avoid huge jack-o-lantern types and instead choose Sugar, Jarrahdale, Fairytale, Long Pie, or Dickinson pumpkins.

Which pumpkin is sweetest?

Sugar pumpkins are popular for making pies because they are sweet and not stringy. That’s my favorite to use if I’m making homemade pie puree.

How do I store these cheesecake bars?

Keep them refrigerated and enjoy them within 5 days. You can also freeze them for up to 3 months then thaw them overnight.

A spoonful of pumpkin pie cheesecake bars.

Chopnotch Tips

  • Feel free to switch up the spices. You can add a pinch of nutmeg instead of cinnamon, for example.
  • Have the aluminum foil hanging over the baking dish for easy cheesecake bar removal.
  • Serve these delicious bars with cinnamon or pumpkin pie spice sprinkled on top.
A close up of a pumpkin pie cheesecake bar topped with whipped cream and cinnamon.

Pumpkin pie cheesecake bars comprise a sweet graham cracker crust and a rich, creamy pumpkin layer. It’s the perfect fall dessert.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Pumpkin Pie Cheesecake Bars

Easy to prepare and yummy to eat, these bars are so good. They are rich and creamy with a hint of vanilla in each bite.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 bars


For the crust:

  • 2 cups graham cracker crumbs
  • cup granulated sugar
  • 4 ounces unsalted butter, melted

For the bars:

  • 32 ounces full-fat cream cheese, 4 bricks, softened
  • 15 ounces pumpkin purée, 1 can
  • 1 cup granulated sugar
  • cup brown sugar, packed
  • 2 ½ teaspoons vanilla extract
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 teaspoons all-purpose flour
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • ½ cup heavy cream
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To make the crust:

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with heavy-duty aluminum foil. Leave some foil hanging over both ends of the pan for easy removal later. Lightly spray the foil with non-stick cooking spray and set it aside.
  • Combine the graham cracker crumbs, sugar, and melted butter into a large mixing box and mix until well combined. Then transfer the mixture into the prepared pan and press it firmly into the bottom and slightly up the sides to create the base.
  • Bake for 10 minutes. Remove from the oven and set aside. Reduce the oven temperature to 325°F.

To make the bars:

  • Beat the cream cheese and pumpkin purée in a large mixing bowl until completely smooth.
  • Add the granulated sugar, brown sugar, and vanilla extract and beat until smooth. Be sure to scrape the insides of the bowl while beating. Then add the eggs and egg yolks and continue to beat until well combined.
  • Now stir in the flour, pumpkin spice, and cinnamon, and stir until just combined. Then fold in the heavy cream until incorporated.
  • Spread the filling over the top of the crust in the prepared pan and then bake for 40 minutes. It is ready to be removed from the oven once the edges are set, but the center still jiggles when moved.
  • Remove from the oven and let cool for one hour and then transfer it to the refrigerator to chill overnight or for at least 6 hours.
  • When ready to serve, remove the cheesecake from the baking pan and slice it into 12 bars. Use a sharp knife and rinse the blade under hot water in-between cuts. Optionally, top each bar with whipped cream and dust with cinnamon. Serve and enjoy!
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  • Feel free to switch up the spices. You can add a pinch of nutmeg instead of cinnamon, for example.
  • Have the aluminum foil hanging over the baking dish for easy cheesecake bar removal.
  • Serve these delicious bars with cinnamon or pumpkin pie spice sprinkled on top.

Nutrition Facts

Calories: 599kcal (30%), Carbohydrates: 52g (17%), Protein: 8g (16%), Fat: 41g (63%), Saturated Fat: 23g (144%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 207mg (69%), Sodium: 363mg (16%), Potassium: 252mg (7%), Fiber: 2g (8%), Sugar: 41g (46%), Vitamin A: 7037IU (141%), Vitamin C: 2mg (2%), Calcium: 128mg (13%), Iron: 2mg (11%)
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