These pumpkin pie cookie bars have a layer of snickerdoodle cookie. It is topped with no bake pumpkin pie and whipped cream on top. This is the BEST pumpkin pie bar recipe. The cookie layer is a perfect crust layer and is amazing on its own.
These pumpkin pie cookie bars are the most delicious dessert meant to impress after a Thanksgiving dinner. It is a modern twist to improve upon traditional pumpkin pie. You will never go back after trying these creamy pumpkin pie bars! They are WAY better than the best homemade pumpkin pie.
Why This Pumpkin Cookie Bars Recipe Works
- Cookie crust- The snickerdoodle cookie crust is SO GOOD and makes a good dessert all by itself. It really raises the bar for pie crust and goes perfectly with the pumpkin layer.
- Pumpkin pie cheesecake filling- The whipped cream cheese and whipped cream pumpkin pie filling is so light and smooth it is hard to stop eating it. You will love this creamy filling!
- Festive dessert- This dessert is a great way to get your fill of classic pumpkin pie for your holidays and step up your dessert game with something even more delicious at the same time!
Ingredient Notes for Pumpkin Bars
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Brown sugar- I used light brown sugar, but dark brown sugar will work for this.
- Unsalted butter- Melt the butter before you need it so it has time to cool.
- Cream cheese- Use full-fat cream cheese. Pull this out 2 hours before baking to get to room temperature.
- Heavy cream- Make sure to keep your heavy cream cold! It needs to stay cold when whipping for best results.
- Powdered Sugar- Make sure to sift this first to avoid clumps.
- Pumpkin puree- Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra ingredients added we do not want to add. I recommend canned pumpkin over homemade pumpkin puree as the moisture content and texture can vary with homemade.
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Snickerdoodle Cookies
Here is how to make and bake the snickerdoodle cookie layer of these pumpkin pie cookie bars.
STEP 1: Mix cinnamon swirl. Mix the all purpose flour, brown sugar, cinnamon, and melted butter in a small bowl. Place it in the fridge for later.
STEP 2: Prep. Heat oven to 350°F. Spray a 9X9 in square baking pan with baking spray. Then, line the bottom with parchment paper with it coming up all 4 sides. Spray it again.
STEP 3: Dry ingredients. Sift the all purpose flour together with cornstarch, baking powder, baking soda, and salt in a medium bowl.
STEP 4: Beat butter and sugar. Use a mixer and a separate bowl to beat the melted butter and sugar on high speed for 2 minutes.
STEP 5: Combine. Add the vanilla extract and egg to the butter mixture and mix it on medium speed until combined. Add the dry ingredients and mix on low speed until just combined.
STEP 6: Add cinnamon swirl. Take the cinnamon filling out of the fridge and break up any clumps with your hands or a fork. Add it to the cookie dough and mix it in on low speed.
STEP 7: Pour. Pour the cookie dough into the prepared baking pan. Press it into an even layer on the bottom of the pan.
STEP 8: Bake. Bake the cookie dough layer for 19-22 minutes. It is done when the cookie is lightly golden brown. Place it on a wire rack to cool. Cool it completely before adding pumpkin batter.
Step By Step Instructions - Pumpkin Pie Filling and Whipped Cream
Here is how to make the no bake pumpkin pie layer and whipped cream topping for the pumpkin pie cookie bars.
STEP 1: Pumpkin puree. Place a metal bowl for an electric mixer and whisk attachment in the freezer for 10 minutes while you work. Then, pour the pumpkin puree on a plate and blot it with 2 paper towels. Blot it 3 separate times to remove excess moisture.
STEP 2: Beat cream cheese and sugar. In another bowl, beat the cream cheese and sugar on high speed for 2 minutes.
STEP 3: Combine. Add the vanilla extract, heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice to the cream cheese mixture. Mix it on medium speed until it is smooth.
STEP 4: Beat whipped cream. Use the cold bowl and whisk attachment to beat the heavy cream and powdered sugar on high speed. It is done when stiff peaks form.
STEP 5: Fold in whipped cream. Pour the whipped cream into the pumpkin mixture and use a rubber spatula to gently fold it in. Mix it in fully, but be careful not to knock the air out of the whipped cream.
STEP 6: Pour. Spread the pumpkin pie batter on top of the cookie crust in the pan. Cover it with aluminum foil and chill overnight or at least 6 hours.
STEP 7: Whipped cream. Place a metal bowl for an electric mixer and whisk attachment in the freezer for 10 minutes. Then, use the cold bowl and attachment to beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
STEP 8: Serve. Remove the cookie bars from the pan and take off the parchment paper. Cut the bars into 16 bars and add whipped cream on each bar.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
- Make sure to thoroughly spray the pan with baking spray to make sure it is easy to remove from the pan. It also helps to use parchment paper to lift it out, so leave plenty coming up the sides. If it is sticking you can use a knife to separate it from the sides of the pan.
- Do not take the pumpkin pie cookie bars out of the fridge until they are cold, as they will not set while still too warm. This can make them fall apart when you take them out of the pan.
Yes, you can make the cookie layer ahead of time. Keep it wrapped airtight until you use it.
You either overmixed the whipped cream into the cream cheese mixture. Or it did not have long enough time to chill in the fridge.
You can make a much thicker pumpkin pie cheesecake using an 8-inch spring form pan. You can also divide the recipe in half to use an 8X8-inch square pan to make pumpkin pie cheesecake bars. The cookie layer will need an extra few minutes of bake time.
- Alternative topping- If you do not prefer to do the whipped cream on top you can sprinkle cinnamon or chopped pecans on top instead.
- No cinnamon swirl- If you do not want to add the cinnamon swirl it can be skipped.
- 9X9 pan: I use metal square pans for baking. I don't recommend glass pans.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier! I cut them in half and use both across each other for the 9X9 pan.
- Baking spray: I use the nonstick spray that has flour in it.
Storing and Freezing
Store the pumpkin pie cookie bars in an airtight container like a cake carrier. Do not add the whipped cream topping until the day you are serving them. Store up to 5 days in the fridge.
Freeze the pumpkin pie cookie bars in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.
You can freeze the whole pan before decorating. Chill the bars overnight first in the fridge. Then, wrap in plastic wrap and freeze up to 30 days. Let thaw for 24 hours in the fridge before decorating. Do not add the whipped cream topping until the day you are serving them.
Other Pumpkin Recipes To Try
Try these fall recipes too!
Pumpkin Pie Cookie Bars
- ⅓ cup Brown sugar packed light or dark
- ⅓ cup All-purpose flour
- 1 ½ teaspoon Ground cinnamon
- ¼ cup Unsalted butter melted
- 1 ¼ cups All-purpose flour
- 1 teaspoon Cornstarch
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter melted and cooled
- ¾ cup White granulated sugar
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
No Bake Pumpkin Pie
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 tablespoon Heavy Cream
- 1 cup Pumpkin puree
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ½ cup Heavy Cream
- ⅓ cup Powdered sugar
- 1 cup Heavy Cream
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter together. Place bowl in the fridge while you make the cookie dough.⅓ cup Brown sugar, ⅓ cup All-purpose flour, ¼ cup Unsalted butter, 1 ½ teaspoon Ground cinnamon
- Preheat the oven to 350℉. Spray a 9X9-inch square pan with baking spray. Line the bottom and all 4 sides with parchment paper. Spray again.
- In a medium bowl, sift the flour, Add the cornstarch, baking powder, baking soda, and salt. Set aside.1 ¼ cups All-purpose flour, 1 teaspoon Cornstarch, ¼ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
- In a separate bowl using a mixer, beat the melted butter and sugar on high speed for 2 minutes.½ cup Unsalted butter, ¾ cup White granulated sugar
- Add in the vanilla and egg and mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.1 Large egg, 1 teaspoon Pure vanilla extract
- Take the cinnamon bowl out of the fridge. Use a fork or your hands to break up the clumps. Add the cinnamon filling to the cookie dough. Mix on low speed until mixed together.
- Pour the cookie dough into the pan. Use your hands to press the dough evenly on to the bottom of the pan.
- Bake for 19-22 minutes. Bake until the cookie is lightly golden brown. Cool completely before adding the pumpkin batter.
No Bake Pumpkin Pie
- Place a metal bowl in the freezer for 10 minutes. Pour the pumpkin puree on to a plate. Use two paper towels and press it into the pumpkin. Do this 3 separate times to soak up the moisture.1 cup Pumpkin puree
- In a separate bowl, beat the cream cheese and sugar on high speed for 2 minutes.8 oz Cream cheese, ¼ cup White granulated sugar
- Add the vanilla, heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice. Mix on medium speed until smooth.1 teaspoon Pure vanilla extract, 2 tablespoon Heavy Cream, 1 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice
- In the cold bowl with a whisk attachment, beat the heavy cream and powdered sugar on high speed. Beat until stiff peaks form.½ cup Heavy Cream, ⅓ cup Powdered sugar
- Pour the whipped cream into the pumpkin mixture. Use a rubber spatula to gently fold in the whipped cream. Do this until fully mixed together. Make sure to be gentle to not knock out the air from the whipped cream.
- Spread the pumpkin pie batter on top of the cookie crust that is still in the pan. Cover with foil and let chill for at least 6 hours or overnight.
- Place a metal bowl in the freezer for 10 minutes.
- Pour heavy cream, powdered sugar, and vanilla into the cold bowl. Using a whisk attachment, beat on high speed until medium peaks form.1 cup Heavy Cream, 2 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract
- Take the cookie bars out of the pan and remove the parchment paper. Cut into the 16 bars using a clean sharp knife. Add dollops of whipped cream on to each bar.