Frozen Pumpkin Cheesecake Cookie Bars

As the leaves begin to turn and the air gets crisper, there's a certain warmth that home-baked treats can bring. The transition into autumn is marked by the comforting scents of cinnamon, nutmeg, and pumpkin wafting through the kitchen. Among these delightful offerings, one standout recipe is the Frozen Pumpkin Cheesecake Cookie Bars. This dessert seamlessly merges the rich and spicy flavors of pumpkin with a creamy cheesecake layer, all atop a buttery cookie crust. These bars are perfect for any autumn gathering, from festive celebrations to cozy nights spent with family.

Frozen Pumpkin Cheesecake Cookie Bars

Get into the autumn spirit with these Frozen Pumpkin Cheesecake Cookie Bars! Perfectly blending spiced pumpkin and creamy cheesecake atop a buttery cookie crust, these dessert bars are a seasonal delight. They’re not only easy to make but also visually stunning, making them ideal for cozy family gatherings or festive celebrations. With detailed, step-by-step instructions, you'll be creating this charming treat in no time. Enjoy the flavors of fall with every delicious bite!

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Ingredients

For the Cookie Base:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened

1 cup powdered sugar

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Pinch of salt

For the Topping:

Whipped cream (for garnish)

Ground cinnamon (for dusting)

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Instructions

Prepare the Cookie Base:

- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

- In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

- Gradually add the dry ingredients to the wet mixture, stirring until just combined.

- Press two-thirds of the cookie dough into the bottom of the prepared baking pan evenly. Bake in the preheated oven for about 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.

Make the Pumpkin Cheesecake Layer:

- In a large mixing bowl, beat the softened cream cheese until smooth.

- Gradually add the powdered sugar and continue beating until fully incorporated and creamy.

- Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until smooth and well combined.

- Pour the pumpkin cheesecake mixture over the cooled cookie crust, spreading it evenly.

Assemble the Cookie Bars:

- Crumble the remaining cookie dough over the top of the cheesecake layer. It doesn’t need to cover completely; some gaps are fine.

- Bake the assembled bars in the oven for an additional 25-30 minutes, or until the top is lightly golden and the cheesecake is set (it should slightly jiggle in the center).

- Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to chill and set firmly.

Serve:

- Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares.

- Serve with a dollop of whipped cream and a light dusting of cinnamon on top for a festive touch.

Freeze (Optional):

- For frozen bars, wrap the individual pieces in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months.

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Prep Time: 30 minutes | Total Time: 2 hours 45 minutes | Servings: 16