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Pumpkin Cookie Cheesecake Bars

The Best Pumpkin Cookie Cheesecake Bars

These Pumpkin Cookie Cheesecake Bars are the ultimate Thanksgiving make-ahead dessert. A soft, spiced pumpkin cookie dough with white chocolate chips is layered with a rich vanilla cheesecake and baked into perfectly sliceable bars. Creamy, chewy, and bursting with fall flavor—an easy, crowd-pleasing alternative to traditional pie.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 3 hours
Servings 16 bars
Calories 310 kcal

Equipment

  • 8-inch Square Baking Pan
  • parchment paper
  • hand mixer or stand mixer
  • mixing bowls
  • rubber spatula
  • wire cooling rack

Ingredients
  

  • 2 1/4 cups All-purpose flour
  • 1 tsp Cream of tartar
  • 1 tsp Baking soda
  • 1 1/2 tsp Pumpkin pie spice
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar, packed
  • 1 large Egg
  • 1/2 cup Pumpkin purée (not pie filling)
  • 1 tsp Vanilla extract
  • 1 1/4 cups White chocolate chips
  • 8 oz Cream cheese, softened
  • 1/4 cup Granulated sugar (cheesecake filling)
  • 1 large Egg (cheesecake filling)
  • 1 tsp Vanilla extract (cheesecake filling)
  • 1/8 tsp Salt (cheesecake filling)

Instructions
 

  • In a bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
  • Add the egg and mix until combined. Add the pumpkin purée and vanilla. The mixture may look curdled—this is normal.
  • Add the dry ingredients and mix on low until just combined. Stir in the white chocolate chips. Refrigerate dough while preparing the cheesecake layer.
  • Beat the softened cream cheese and sugar until smooth. Add the egg, vanilla, and salt. Mix on low speed until just combined—do not over-mix.
  • Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment and spray lightly. Press 2/3 of the cookie dough into an even bottom layer. Pour cheesecake filling over the top. Flatten small discs of the remaining dough and arrange them on top, leaving some cheesecake exposed.
  • Bake for 35–40 minutes, until the edges are golden and the center jiggles slightly when gently shaken.
  • Cool on a wire rack for 30 minutes. Refrigerate at least 2 hours (overnight recommended) before slicing into bars.

Notes

Make Ahead: These bars taste best after chilling overnight.
Flavor Swaps: Use semi-sweet chocolate chips, butterscotch chips, or add toasted pecans.
Caramel Option: Drizzle salted caramel over cooled bars before serving.
Freezing: Freeze uncut bars tightly wrapped for up to 3 months. Thaw overnight, then slice.