These pumpkin cheesecake cookie bars are an easier version of pumpkin cheesecake stuffed cookies! They are a soft pumpkin cookie with a layer of cheesecake filling in the middle.

Stack of three pumpkin cheesecake cookie bars.

I have several cheesecake filled cookies on my site, but I loved this idea of make a pumpkin version but in cookie bar form. What is great about pumpkin cheesecake cookie bars is you don’t have to fill each cookie with cheesecake filling. The cheesecake filling is frozen into a sheet before adding in the middle of the cookie dough. I also topped with the cookies with cinnamon sugar.

One slice of pumpkin cheesecake cookie bars on its side close up.

Tips for making the cookie bars

Here are my tips, so yours turns out like this recipe!

  • Tip 1: First, freeze the cheesecake filling. I traced the baking pan on parchment paper, so I knew how big the square should be. Freezing the cheesecake filling helps with the baking process by slowly heating and it keeps it more creamy.
  • Tip 2: Make sure the flour is spooned and leveled. If you stick the measuring cup in the flour, it will compact it. This results in a more cakey and dry cookie bar.
  • Tip 3: The pumpkin being blotted and soaking away the moisture is an absolute must. Too much moisture in cookie dough will make it more cakey. Use 8 paper towel sheets ( 2 at a time), to soak up the moisture.

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Cheesecake filling spread on parchment paper.
Spread the cheesecake filling on parchment paper before freezing.
Pumpkin cookie dough in a bowl.
The cookie dough is made using melted butter, so no mixer is needed.
Cheesecake filling in the pan.
Place half of the cookie dough down. Then, add the frozen cheesecake filling on top. If it breaks, that is okay.
Cookie dough in the pan.
Add the remaining cookie dough and a sprinkle of cinnamon sugar.
Bite missing from cookie bar.

For more pumpkin cookie recipes, try my chewy pumpkin cookies and pumpkin coffee cake cookies.

One cookie bar on its side, showing the filling.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Stack of three pumpkin cheesecake cookie bars.
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Pumpkin Cheesecake Cookie Bars

Stephanie Rutherford
These pumpkin cheesecake cookie bars are like the pumpkin cookies stuffed with cheesecake filling, but in bar form! These have chewy pumpkin cookie base with frozen cheesecake filling in the middle with cinnamon sugar on top.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 16 bars

Ingredients
 
 

Cheesecake Filling

  • 12 oz Cream cheese, room temperature
  • 1/4 cup White granulated sugar
  • 1 TBSP All-purpose flour
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature

Pumpkin Cookie

  • 2 cups All-purpose flour
  • 2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, melted
  • 3/4 cup White granulated sugar
  • 1/3 cup Light brown sugar, packed
  • 1 tsp Pure vanilla extract
  • 3/4 cup Pumpkin puree, not pumpkin pie filling
  • 1 Egg yolk, room temperature

Cinnamon Sugar

  • 2 TBSP White granulated sugar
  • 1 tsp Ground cinnamon

Instructions
 

Cheesecake Filling

  • In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 2 minutes.
    12 oz Cream cheese, 1/4 cup White granulated sugar
  • Add in the flour and vanilla. Mix on medium speed until combined. Add in the egg and mix on low speed until just combined.
    1 TBSP All-purpose flour, 1 tsp Pure vanilla extract, 1 Large egg
  • Place parchment paper down and place the 9X9- inch square baking pan down on top. Use a sharpie to trace the edge of the pan.
  • Spread the cheesecake filling inside the square you traced. Place parchment paper on a cookie sheet.
  • Freeze for at least 30 minutes.

Cinnamon Sugar

  • In a small bowl combine sugar and cinnamon. Set aside.
    2 TBSP White granulated sugar, 1 tsp Ground cinnamon

Pumpkin Cookie

  • Preheat the oven to 350℉. Spray a 9X9- inch square baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
  • In a medium bowl, sift the flour. Add in the cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
    2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/2 tsp Baking soda, 1/2 tsp Salt
  • Spread the pumpkin puree on a dinner plate. Use 8 sheets of paper towels (2 at a time) and press them in to soak up the moisture from the pumpkin.
    3/4 cup Pumpkin puree
  • In a large bowl, add melted butter, sugar, brown sugar, vanilla, blotted pumpkin puree, and egg yolk. Use a hand whisk to mix until combined.
    3/4 cup Unsalted butter, 3/4 cup White granulated sugar, 1/3 cup Light brown sugar, 1 tsp Pure vanilla extract, 1 Egg yolk
  • Add in the flour mixture and switch to a rubber spatula. Fold it in until just combined.
  • Split the dough in half, and press half of the dough to the bottom of the prepared pan. I used my hands to easily press it in.
  • Take the cheesecake layer out of the freezer and place on top of the cookie dough. If it breaks while lifting, that is fine you can just place it down anyways.
  • Add the rest of the cookie dough to the top, use your hands to spread it, it will be a thinner layer. Sprinkle cinnamon sugar on top.
  • Bake for 40-50 minutes. Bake until the edges are set and there is no jiggle at all.
  • Once done baking, place the cookies still in the pan on a cooling rack to cool completely.
  • Then, take the cookie bars out of the pan. For, best results chill the bars for at least 2 hours before serving. These need to be a cold cookie because of the cheesecake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 291kcal, Carbohydrates: 33g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 57mg, Sodium: 178mg, Potassium: 82mg, Fiber: 1g, Sugar: 20g, Vitamin A: 2356IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
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