Go Back
Print
Pumpkin cheesecake cookie bars

Pumpkin Cheesecake Cookie Bars

These pumpkin cheesecake cookie bars are chewy, gooey and creamy with a hint of cinnamon. Perfect addition to your Thanksgiving table.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Calories 458 kcal
Author Lizet Bowen

Ingredients

Cookie dough

  • 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

Cheesecake filling

  • 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

Instructions

  1. Preheat oven to 350°F/176°C and grease a 9x13 inch pan.
  2. 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.
  3. For the filling, beat everything with an electric mixer until creamy.
  4. 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.
  5. Bake for about 35 to 40 minutes, center may still seem wiggly, it´s ok.
  6. Cool pan completely before cutting.

Recipe Notes

Keep bars in the fridge for up to 5 days. Or freeze up to 3 months.