These pumpkin cheesecake cookie bars are chewy, gooey and creamy with a hint of cinnamon. Perfect addition to your Thanksgiving table.
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Lizet Bowen
2cups+ 2 tablespoons flour
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.