Pumpkin Cheesecake Cookie Bars Irresistible Treat

ByIsabella Hours Posted on
- 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients form the backbone of the cookie bars. All-purpose flour gives structure. Baking soda and baking powder help them rise. The spices add warmth and flavor. Ground cinnamon, nutmeg, and ginger create that cozy fall taste we love. - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract These wet ingredients bring moisture and sweetness. Softened unsalted butter makes the bars rich and tender. Both sugars create a nice balance of flavor. The egg binds everything together, while vanilla adds a delightful aroma. - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 cup pumpkin puree This layer is the star of the show! Cream cheese gives it a smooth and creamy texture. Powdered sugar sweetens it just right. Pumpkin puree adds flavor and moisture, making it rich and festive. This combination creates a perfect cheesecake layer that complements the cookie crust beautifully. - Preheat the oven to 350°F (175°C). - Grease or line a 9x13 inch baking pan with parchment paper. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - In a large bowl, cream together: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - Beat this mixture for about 2-3 minutes until light and fluffy. - Add in: - 1 large egg - 2 teaspoons vanilla extract - Mix until well combined. - Gradually add the dry mixture into the wet mixture until just combined. Reserve 1 cup of dough for later. - Press the remaining cookie dough evenly into the bottom of the prepared pan. - In another bowl, mix together: - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1 cup pumpkin puree - Beat until smooth and creamy. - Pour this mixture over the cookie crust, spreading it evenly. - Crumble the reserved cookie dough over the cheesecake layer for a nice topping. - Bake in the preheated oven for 30-35 minutes. Look for golden edges and a slightly jiggly center. - Allow the bars to cool completely in the pan before cutting. For the best taste, refrigerate for at least 2 hours before serving. To get the best texture for your pumpkin cheesecake cookie bars, use room temperature ingredients. This means letting your butter, cream cheese, and egg sit out for a while. When these items are at room temperature, they mix more easily. This helps create a smooth, creamy filling. Mixing techniques matter, too. Start by creaming the butter and sugars until they are light and fluffy. This step adds air, making your bars soft and tender. When you add the dry ingredients, mix just until combined. Overmixing can make your bars tough. Presentation is key for any dessert. For your pumpkin cheesecake cookie bars, dust them lightly with powdered sugar. A sprinkle of cinnamon adds a nice touch, too. Serve them on a decorative plate to make them stand out. Pair these bars with whipped cream. A dollop on each piece makes it extra special. You can also serve them with a scoop of vanilla ice cream for a delightful contrast. One common mistake is overmixing the dough. This can lead to dense bars. Mix just enough to combine all the ingredients. Another mistake is not allowing the bars to cool adequately. Let them cool in the pan before cutting. This helps them set and makes it easier to slice them into neat squares. For the best flavor and texture, refrigerate them for at least two hours before serving. {{image_4}} You can switch out some ingredients if needed. For sweeteners, maple syrup or honey can work well. They add a unique taste to your bars. If you need dairy-free options, try using vegan cream cheese. It makes a smooth layer, just like the regular cream cheese. If you want to get creative, add chocolate chips or nuts. They bring a nice crunch to the soft bars. You can also mix in spices, like cloves or allspice, for a different flavor. These spices can enhance the pumpkin taste. For Thanksgiving, try adding a layer of cranberry sauce. It adds a tart contrast to the sweet cheesecake. You can also use apple pie spice for a warm, cozy flavor. It’s a fun way to celebrate the season with every bite. You can store pumpkin cheesecake cookie bars at room temperature for a short time. Keep them in an airtight container. This way, they stay fresh for about two days. If you want to enjoy them longer, refrigerate the bars. Wrap them tightly in plastic wrap or put them in a sealed container. They can last up to one week in the fridge. To freeze the bars, first, let them cool completely. Then, cut them into squares. Next, wrap each square with plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the bars for up to three months. When you want to eat them, take out the bars and let them thaw in the fridge overnight. If you want them warm, you can heat them in the oven at a low temperature for a few minutes. This keeps the texture nice. In the fridge, the bars stay fresh for about seven days. Look for signs of spoilage to ensure they're still good. If you see mold or if they smell off, it’s best to throw them away. Proper storage helps maintain their delicious flavor and soft texture. Yes, you can make these bars ahead of time. Just store them in the fridge. Use an airtight container to keep them fresh. They taste great for up to five days. If you want to warm them, heat each piece in the microwave for about 10-15 seconds. This brings back their soft and creamy texture. If you need a cream cheese substitute, try using vegan cream cheese. It works well and gives a similar taste. You can also use silken tofu blended with a bit of lemon juice. This gives a nice tangy flavor. Just remember, the texture may change, but the taste will still be delish. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, cut it in half and remove the seeds. Roast it until it's soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a lovely flavor but may change the bars' texture slightly. Canned pumpkin is thicker and more consistent, so keep that in mind when making your choice. You now have all the steps to make delicious pumpkin cheesecake bars. We covered the key ingredients, from spices to the cream cheese layer, and detailed each step of the baking process. I also shared tips for the best texture and fun variations you can try. Remember, careful mixing and proper cooling are vital for perfect bars. Enjoy these treats with friends and family, and feel free to experiment. Your baking journey can be fun and rewarding, leading to tasty results every time. Happy baking!

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Get ready to indulge in a fall favorite: Pumpkin Cheesecake Cookie Bars! This treat combines the rich flavors of cheesecake with the warmth of pumpkin spice. You won’t just enjoy the taste; you’ll love how easy they are to make. I’ll guide you through every step, from creamy layers to the perfect cookie base. Dive in and discover why these bars are unbeatable for your next gathering!

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

The dry ingredients form the backbone of the cookie bars. All-purpose flour gives structure. Baking soda and baking powder help them rise. The spices add warmth and flavor. Ground cinnamon, nutmeg, and ginger create that cozy fall taste we love.

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

These wet ingredients bring moisture and sweetness. Softened unsalted butter makes the bars rich and tender. Both sugars create a nice balance of flavor. The egg binds everything together, while vanilla adds a delightful aroma.

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup pumpkin puree

This layer is the star of the show! Cream cheese gives it a smooth and creamy texture. Powdered sugar sweetens it just right. Pumpkin puree adds flavor and moisture, making it rich and festive. This combination creates a perfect cheesecake layer that complements the cookie crust beautifully.

Step-by-Step Instructions

Preparing the Oven and Baking Dish

  • Preheat the oven to 350°F (175°C).
  • Grease or line a 9×13 inch baking pan with parchment paper.

Making the Cookie Dough

  • In a medium bowl, whisk together:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • In a large bowl, cream together:
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • Beat this mixture for about 2-3 minutes until light and fluffy.
  • Add in:
  • 1 large egg
  • 2 teaspoons vanilla extract
  • Mix until well combined.
  • Gradually add the dry mixture into the wet mixture until just combined. Reserve 1 cup of dough for later.

Assembling the Bars

  • Press the remaining cookie dough evenly into the bottom of the prepared pan.
  • In another bowl, mix together:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • Beat until smooth and creamy.
  • Pour this mixture over the cookie crust, spreading it evenly.
  • Crumble the reserved cookie dough over the cheesecake layer for a nice topping.
  • Bake in the preheated oven for 30-35 minutes. Look for golden edges and a slightly jiggly center.
  • Allow the bars to cool completely in the pan before cutting. For the best taste, refrigerate for at least 2 hours before serving.

Tips & Tricks

Achieving the Best Texture

To get the best texture for your pumpkin cheesecake cookie bars, use room temperature ingredients. This means letting your butter, cream cheese, and egg sit out for a while. When these items are at room temperature, they mix more easily. This helps create a smooth, creamy filling.

Mixing techniques matter, too. Start by creaming the butter and sugars until they are light and fluffy. This step adds air, making your bars soft and tender. When you add the dry ingredients, mix just until combined. Overmixing can make your bars tough.

Serving Suggestions

Presentation is key for any dessert. For your pumpkin cheesecake cookie bars, dust them lightly with powdered sugar. A sprinkle of cinnamon adds a nice touch, too. Serve them on a decorative plate to make them stand out.

Pair these bars with whipped cream. A dollop on each piece makes it extra special. You can also serve them with a scoop of vanilla ice cream for a delightful contrast.

Common Mistakes to Avoid

One common mistake is overmixing the dough. This can lead to dense bars. Mix just enough to combine all the ingredients.

Another mistake is not allowing the bars to cool adequately. Let them cool in the pan before cutting. This helps them set and makes it easier to slice them into neat squares. For the best flavor and texture, refrigerate them for at least two hours before serving.

Variations

Ingredient Substitutions

You can switch out some ingredients if needed. For sweeteners, maple syrup or honey can work well. They add a unique taste to your bars. If you need dairy-free options, try using vegan cream cheese. It makes a smooth layer, just like the regular cream cheese.

Flavor Add-ins

If you want to get creative, add chocolate chips or nuts. They bring a nice crunch to the soft bars. You can also mix in spices, like cloves or allspice, for a different flavor. These spices can enhance the pumpkin taste.

Seasonal Twists

For Thanksgiving, try adding a layer of cranberry sauce. It adds a tart contrast to the sweet cheesecake. You can also use apple pie spice for a warm, cozy flavor. It’s a fun way to celebrate the season with every bite.

Storage Info

Short-term Storage

You can store pumpkin cheesecake cookie bars at room temperature for a short time. Keep them in an airtight container. This way, they stay fresh for about two days. If you want to enjoy them longer, refrigerate the bars. Wrap them tightly in plastic wrap or put them in a sealed container. They can last up to one week in the fridge.

Freezing Instructions

To freeze the bars, first, let them cool completely. Then, cut them into squares. Next, wrap each square with plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the bars for up to three months.

When you want to eat them, take out the bars and let them thaw in the fridge overnight. If you want them warm, you can heat them in the oven at a low temperature for a few minutes. This keeps the texture nice.

Shelf Life

In the fridge, the bars stay fresh for about seven days. Look for signs of spoilage to ensure they’re still good. If you see mold or if they smell off, it’s best to throw them away. Proper storage helps maintain their delicious flavor and soft texture.

FAQs

Can I make these bars ahead of time?

Yes, you can make these bars ahead of time. Just store them in the fridge. Use an airtight container to keep them fresh. They taste great for up to five days. If you want to warm them, heat each piece in the microwave for about 10-15 seconds. This brings back their soft and creamy texture.

What can I substitute for cream cheese?

If you need a cream cheese substitute, try using vegan cream cheese. It works well and gives a similar taste. You can also use silken tofu blended with a bit of lemon juice. This gives a nice tangy flavor. Just remember, the texture may change, but the taste will still be delish.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. To prepare fresh pumpkin, cut it in half and remove the seeds. Roast it until it’s soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a lovely flavor but may change the bars’ texture slightly. Canned pumpkin is thicker and more consistent, so keep that in mind when making your choice.

You now have all the steps to make delicious pumpkin cheesecake bars. We covered the key ingredients, from spices to the cream cheese layer, and detailed each step of the baking process. I also shared tips for the best texture and fun variations you can try. Remember, careful mixing and proper cooling are vital for perfect bars. Enjoy these treats with friends and family, and feel free to experiment. Your baking journey can be fun and rewarding, leading to tasty results every time. Happy baking!

- 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients form the backbone of the cookie bars. All-purpose flour gives structure. Baking soda and baking powder help them rise. The spices add warmth and flavor. Ground cinnamon, nutmeg, and ginger create that cozy fall taste we love. - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract These wet ingredients bring moisture and sweetness. Softened unsalted butter makes the bars rich and tender. Both sugars create a nice balance of flavor. The egg binds everything together, while vanilla adds a delightful aroma. - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 cup pumpkin puree This layer is the star of the show! Cream cheese gives it a smooth and creamy texture. Powdered sugar sweetens it just right. Pumpkin puree adds flavor and moisture, making it rich and festive. This combination creates a perfect cheesecake layer that complements the cookie crust beautifully. - Preheat the oven to 350°F (175°C). - Grease or line a 9x13 inch baking pan with parchment paper. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - In a large bowl, cream together: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - Beat this mixture for about 2-3 minutes until light and fluffy. - Add in: - 1 large egg - 2 teaspoons vanilla extract - Mix until well combined. - Gradually add the dry mixture into the wet mixture until just combined. Reserve 1 cup of dough for later. - Press the remaining cookie dough evenly into the bottom of the prepared pan. - In another bowl, mix together: - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1 cup pumpkin puree - Beat until smooth and creamy. - Pour this mixture over the cookie crust, spreading it evenly. - Crumble the reserved cookie dough over the cheesecake layer for a nice topping. - Bake in the preheated oven for 30-35 minutes. Look for golden edges and a slightly jiggly center. - Allow the bars to cool completely in the pan before cutting. For the best taste, refrigerate for at least 2 hours before serving. To get the best texture for your pumpkin cheesecake cookie bars, use room temperature ingredients. This means letting your butter, cream cheese, and egg sit out for a while. When these items are at room temperature, they mix more easily. This helps create a smooth, creamy filling. Mixing techniques matter, too. Start by creaming the butter and sugars until they are light and fluffy. This step adds air, making your bars soft and tender. When you add the dry ingredients, mix just until combined. Overmixing can make your bars tough. Presentation is key for any dessert. For your pumpkin cheesecake cookie bars, dust them lightly with powdered sugar. A sprinkle of cinnamon adds a nice touch, too. Serve them on a decorative plate to make them stand out. Pair these bars with whipped cream. A dollop on each piece makes it extra special. You can also serve them with a scoop of vanilla ice cream for a delightful contrast. One common mistake is overmixing the dough. This can lead to dense bars. Mix just enough to combine all the ingredients. Another mistake is not allowing the bars to cool adequately. Let them cool in the pan before cutting. This helps them set and makes it easier to slice them into neat squares. For the best flavor and texture, refrigerate them for at least two hours before serving. {{image_4}} You can switch out some ingredients if needed. For sweeteners, maple syrup or honey can work well. They add a unique taste to your bars. If you need dairy-free options, try using vegan cream cheese. It makes a smooth layer, just like the regular cream cheese. If you want to get creative, add chocolate chips or nuts. They bring a nice crunch to the soft bars. You can also mix in spices, like cloves or allspice, for a different flavor. These spices can enhance the pumpkin taste. For Thanksgiving, try adding a layer of cranberry sauce. It adds a tart contrast to the sweet cheesecake. You can also use apple pie spice for a warm, cozy flavor. It’s a fun way to celebrate the season with every bite. You can store pumpkin cheesecake cookie bars at room temperature for a short time. Keep them in an airtight container. This way, they stay fresh for about two days. If you want to enjoy them longer, refrigerate the bars. Wrap them tightly in plastic wrap or put them in a sealed container. They can last up to one week in the fridge. To freeze the bars, first, let them cool completely. Then, cut them into squares. Next, wrap each square with plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the bars for up to three months. When you want to eat them, take out the bars and let them thaw in the fridge overnight. If you want them warm, you can heat them in the oven at a low temperature for a few minutes. This keeps the texture nice. In the fridge, the bars stay fresh for about seven days. Look for signs of spoilage to ensure they're still good. If you see mold or if they smell off, it’s best to throw them away. Proper storage helps maintain their delicious flavor and soft texture. Yes, you can make these bars ahead of time. Just store them in the fridge. Use an airtight container to keep them fresh. They taste great for up to five days. If you want to warm them, heat each piece in the microwave for about 10-15 seconds. This brings back their soft and creamy texture. If you need a cream cheese substitute, try using vegan cream cheese. It works well and gives a similar taste. You can also use silken tofu blended with a bit of lemon juice. This gives a nice tangy flavor. Just remember, the texture may change, but the taste will still be delish. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, cut it in half and remove the seeds. Roast it until it's soft, then scoop out the flesh. Blend it until smooth. Fresh pumpkin gives a lovely flavor but may change the bars' texture slightly. Canned pumpkin is thicker and more consistent, so keep that in mind when making your choice. You now have all the steps to make delicious pumpkin cheesecake bars. We covered the key ingredients, from spices to the cream cheese layer, and detailed each step of the baking process. I also shared tips for the best texture and fun variations you can try. Remember, careful mixing and proper cooling are vital for perfect bars. Enjoy these treats with friends and family, and feel free to experiment. Your baking journey can be fun and rewarding, leading to tasty results every time. Happy baking!

Pumpkin Cheesecake Cookie Bars

Indulge in the ultimate fall treats with these Pumpkin Cheesecake Cookie Bars! Combining the rich flavors of pumpkin and cream cheese in a delicious cookie crust, these bars are perfect for any gathering. Easy to make and bursting with autumn spice, they will be a hit at your next event. Don’t miss out on this delightful recipe—click through to discover how to create your own batch of pumpkin cheesecake cookie bars today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup brown sugar, packed tightly

1/2 cup granulated sugar

1 large egg (at room temperature)

2 teaspoons vanilla extract

1 cup pumpkin puree (canned or fresh)

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

1/2 teaspoon vanilla extract (for the cream cheese layer)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper for easy lifting later on.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Once well combined, set this dry mixture aside.

      In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.

        Add the large egg and 2 teaspoons of vanilla extract to the sugar-butter mixture, mixing until everything is well combined and incorporated.

          Gradually incorporate the reserved dry ingredients into the wet mixture, stirring until the dough is just combined. Be sure to reserve 1 cup of this cookie dough for later use.

            Press the remaining cookie dough evenly into the bottom of the prepared baking pan to form a sturdy crust.

              In a separate bowl, combine the softened cream cheese, powdered sugar, 1/2 teaspoon of vanilla extract, and pumpkin puree. Beat the mixture with an electric mixer until it is smooth, creamy, and free of lumps.

                Pour the smooth pumpkin cheesecake mixture over the cookie crust, spreading it evenly with a spatula.

                  Take the reserved cookie dough and crumble it into small bits over the top of the cheesecake layer, ensuring even coverage.

                    Place the baking pan in the preheated oven and bake for 30-35 minutes. The edges should turn golden brown, and the center should be set but with a slight jiggle.

                      Once done baking, allow the bars to cool completely in the pan on a wire rack before cutting them into squares. For optimal texture and flavor, refrigerate for at least 2 hours before serving.

                        Prep Time: 20 mins | Total Time: 1 hr 5 mins | Servings: 12 bars

                          - Presentation Tips: When serving the pumpkin cheesecake cookie bars, place them on a decorative plate and lightly dust with powdered sugar. For an extra touch, sprinkle a bit of cinnamon on top or add a dollop of whipped cream for a delightful finishing touch.

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