These pumpkin cheesecake cookie bars are chewy, gooey and creamy with a hint of cinnamon. Perfect addition to your Thanksgiving table.
I'm not a big fan of pumpkin pie. I blame it on the fact that I didn't grow up eating it. So I try to bring something different to our Thanksgiving table, and to my surprise, I always find another person who is glad there is another option.
Two of my favorite desserts together, chocolate chip cookies and cheesecake. You can't go wrong with that!
Make your favorite chocolate chip cookie recipe, if you don't have one, check the one bellow. Then, some cheesecake filling. mmm.
Divide your cookie dough into 2 portions. Press one portion on the bottom of the pan, pour the cheesecake filling and sprinkle the rest of your cookie dough.
While this beauty is baking, your house is going to smell amazing! but be patient, the pan needs to cool down completely before cutting.
What kind of desserts do you make for Thanksgiving?
So looking forward to having all our friends around our table this Thursday. Happy Thanksgiving!
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Don´t forget to check last week's brown butter pumpkin coffeecake! I talked about how to make your own pumpkin puree.
- 1 cup butter
- 1 egg
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 1/2 cup pumpkin puree
- 1 egg
- 12 ounces cream cheese
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350°F/176°C and grease a 9x13 inch pan.
- In a big bowl, using an electric mixer, beat butter, egg, sugars and vanilla extract until creamy. Add flour, baking soda, salt and chocolate chips, and mix. Set aside.
- For the filling, beat everything with an electric mixer until creamy.
- Divide your cookie dough into 2 equal portions. Press 1 portion of cookie dough in the bottom of the pan. Add the cream cheese batter. Using the second portion of cookie dough, crumble over the cheesecake layer.
- Bake for about 35 to 40 minutes, center may still seem wiggly, it´s ok.
- Cool pan completely before cutting.
Keep bars in the fridge for up to 5 days. Or freeze up to 3 months.
Angela
Wow, love these bars. The cookie base goes great with the pumpkin cheesecake top.
Traci
Just when you thought pumpkin season couldn't get any better. YUM! Love these flavors and gorgeous presentation.
Dolly @ Little Home in the Making
Yes! All about that pumpkin and these look AMAZINGGGG! Can't wait to try.
Jess
Give me all the pumpkin things! Add in the chocolate chips and this is a match made in Heaven!
Tisha
Goodness I would eat this whole pan!!!
Marlynn
I'm not a fan of pumpkin pie either. And I love these! Such a delicious way to enjoy the season's flavors in a sweet treat that's not pie. YUM!
Dannii
I am all about the pumpkin desserts at the moment and this looks increible.
Nart at Cooking with Nart
Wow, these look amazing and they're perfect for the weather right now!
Beth
Yummy! These look so delicious and scrumptious! Can't wait to try these!
Emily
I'm obsessed with all things pumpkin during Fall and these pumpkin cheesecake cookie bars are little pieces of heaven for me, so delicious!
Sara
You had me at chewy, gooey and creamy. The crumbled dough on top would be a texture sensation with these bars. I can't wait to try them.