Perfectly Spiced Pumpkin Cheesecake Bars
Welcome to your new favorite fall dessert! These Pumpkin Cheesecake Bars are everything you love about pumpkin pie and cheesecake rolled into one irresistible treat. With a buttery graham cracker crust and a creamy, pumpkin filling, these bars are bursting with warm fall spices. Baked at 350°F for a quick, even set, they’re easy to make, make-ahead friendly, and ideal for Thanksgiving, cozy gatherings, or a sweet autumn indulgence. Let’s dive into this recipe that’s sure to become a seasonal staple!
Why You’ll Love This Recipe
- Warm Fall Flavors: A blend of cinnamon, nutmeg, ginger, cloves, and allspice (no pre-made pumpkin pie spice needed!) delivers cozy, customizable spice.
- Make-Ahead Magic: These bars chill beautifully, making them perfect for prepping a day or two in advance.
- Crowd-Pleaser: Easy to slice into 16 squares, they’re great for parties, potlucks, or sharing with friends.
Baking Tips
- Room Temperature Ingredients: Ensure cream cheese, egg, and sour cream/heavy cream are at room temperature for a smooth, lump-free filling. Cold ingredients can lead to a lumpy batter.
- Pumpkin Puree: Use 100% pure canned pumpkin (120g), not pumpkin pie filling, which contains added sugar and spices that can alter the texture.
- Crust Swap: For a spicier twist, replace graham cracker crumbs with 150g gingersnap crumbs—perfect for fall!
- Spice Substitutions: If you have pre-made pumpkin pie spice, use 3/4 tsp (2g) in place of the cinnamon, nutmeg, ginger, cloves, and allspice listed. Adjust spices to taste—add a pinch more ginger for warmth or cloves for depth.
- Make Ahead: These bars taste even better the next day! Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving.
A Fall Dessert to Savor
These Pumpkin Cheesecake Bars are the ultimate fall treat—creamy, spiced, and perfectly portioned. The thinner filling makes them feel light yet indulgent, and the graham cracker crust adds just the right crunch. Whether you’re baking for a holiday party or a cozy night in, these bars are sure to impress. Serve them with a dollop of whipped cream or a drizzle of caramel for that extra wow factor.
Have you tried these yet? Share your baking adventures in the comments, or let me know your favorite way to enjoy pumpkin desserts! For more fall baking inspiration, check out my Pumpkin Pie Cheesecake or Pumpkin Snickerdoodle Cookies!
Happy baking!
Pumpkin Cheesecake Bars
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets) 150g
- ¼ cup granulated sugar 50g
- ½ cup salted butter, melted 113g
- ⅛ tsp salt
Pumpkin Cheesecake Filling
- 8 oz full-fat cream cheese, softened to room temperature 227g
- ½ cup granulated sugar 100g
- ¼ cup packed light or dark brown sugar 50g
- ½ cup pumpkin puree (not pumpkin pie filling) 120g
- 1 large egg, at room temperature
- ½ tsp pure vanilla extract
- ¾ tsp pumpkin pie spice see notes for individual spices
- 1 tbsp unbleached all-purpose flour
- ⅛ cup sour cream or heavy cream, at room temperature 30g
Optional Toppings
- Whipped cream as desired
- Ground cinnamon for dusting
- Caramel sauce for drizzling
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (177°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving overhang for easy removal.
- Make Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Cool slightly.
- Make Filling: Using a handheld or stand mixer with a paddle attachment, beat softened cream cheese on medium-high speed until smooth, about 1 minute. Add granulated sugar and brown sugar, beating until combined. Mix in pumpkin puree, vanilla, pumpkin pie spice, and 8g flour until smooth. Add egg, mixing on low until just combined. Stir in sour cream or heavy cream.
- Assemble & Bake: Pour filling over the cooled crust, spreading evenly. Bake for 28–33 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and cool bars in oven for 45 minutes to prevent cracking.
- Chill: Cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or overnight.
- Serve: Lift bars from pan using parchment overhang. Cut into 16 squares. Top with whipped cream, a dusting of cinnamon, or caramel drizzle, if desired.
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese, egg, and sour cream/heavy cream for a smooth filling. Cold ingredients can cause lumps.
- Pumpkin Puree: Ensure you use 100% pure canned pumpkin not pumpkin pie filling, which has added sugars and spices.
- Pumpkin Pie Spice Substitutions: My homemade pumpkin pie spice blend is so easy to make here. But, if you want to add individual spices they are as follows:
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/16 tsp ground cloves
- 1/16 tsp ground allspice
- Crust Variation: Swap graham cracker crumbs for gingersnap crumbs for a spicier crust.
- Pan Size: An 8×8-inch pan makes slightly thicker bars; a 9×9-inch pan yields thinner ones.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving.
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