★★★★★

Pumpkin Chocolate Chip Cheesecake Bars

The most delicious layered cookie bars you’ll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table.

Pumpkin Chocolate Chip Cheesecake Bars on a white plate.

Easy Cheesecake Bars

Cheesecake Bars, how do I love thee? Let me count the ways. Eggnog Cheesecake Bars and Pecan Pie Cheesecake Bars and Perfectly Easy Pumpkin Cheesecake Bars Recipe and . . .

Okay, I’m getting off track. Today, we’re not just talking about any cheesecake bar recipe. We’re talking about PUMPKIN Chocolate Chip Cheesecake Bars!

I wanted to make a batch of these cheesecake bars last year, but never got around to it before pumpkin season. Pumpkin desserts just aren’t the same in February, you know?

So instead, I made this chocolate chip cheesecake bars with pastel candies. In that version I also used a homemade chocolate chip cookie recipe.

Stack of two pumpkin cheesecake bars on a parchment paper squares.

Why these are the best

Now, my friends. The time has come. I finally made Pumpkin Chocolate Chip Cheesecake bars. The wait was worth it.

I was so excited to finally bite into a cheesecake bar packed with pumpkin and chocolate morsels, that I didn’t even have the patience to make my own cookie dough.

PRO TIP: For a quick treat, use a family size roll of Pillsbury Chocolate Chip Cookie Dough instead of homemade cookie dough.

And you better not even think about judging me, because one bite of these cookie bars and you’d never know I cheated.

The middle cheesecake filling is sweet and creamy like cheesecake should be! It also has a delicious pumpkin flavor with all the great spices that pair so nicely with pumpkin pie.

And of course, these bars are not complete without the crunch of the graham cracker layer holding it all together.

If ready made cookie dough is what it takes to get these amazing bars into your mouth, then the “cheating” is worth it. You’re going to love how easy these are to make as much as you love how good they taste.

Step by Step

STEP 1. Make a graham cracker crust

Pulse graham crackers in a food processor until they turn into fine crumbs. Add sugar and melted butter, pulse until blended. Press crumbs into bottom of pan lined with parchment paper until evenly pressed.

STEP 2. Make the pumpkin cheesecake layer

In a large mixing bowl, beat all the cheesecake ingredients for 3-5 minutes until blended and smooth. Pour over the graham cracker crust.

STEP 3. Add the cookie dough

You can either make your own chocolate chip cookie dough or grab a tub of refrigerated cookie dough and crumble the dough over the cheesecake layer.

Bake the bars for a 30 – 35 minutes. Don’t worry if the center seems a little wiggly! That’s how it’s supposed to be.

STEP 4. Chill

Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy!

These taste amazing COLD with a cup of coffee. Then again, I think everything tastes better with a cup of coffee.

Recipe FAQs

How long do cheesecake bars last?

Store cheesecake bars in an airtight container in the refrigerator for up to 4 days.

Can you freeze Pumpkin cheesecake bars?

Pumpkin Chocolate Chip Cheesecake Bars keep beautifully in the freezer! After cutting, place them in a freezer safe bag or container with wax paper between layers. When ready to eat, let thaw in the fridge and serve. You could even freeze these in single serving bags to pack for trips or lunch boxes.

How can you tell chocolate chip cheesecake bars are done cooking?

The center of the bars will look a little undone and wiggly. However, everything will continue to set and firm up as it cools and refrigerates.

Tips & Tricks

  • To make this into a regular cheesecake, press the graham cracker crumbs into a pie plate instead or use a ready made graham cracker crust from the store!
  • For a white chocolate variation, substitute white chocolate morsels in your cookie dough.
  • If you want a plain pumpkin cheesecake bar without chocolate, make the cookie dough and omit the chocolate chips entirely.
  • To change up the bars, you can also swap the graham crackers. Cinnamon or honey graham crackers are both delicious here but if you want MORE chocolate, go ahead and swap them for chocolate grahams.

How many kinds of cheesecake bars have you tried? Whether you’re an experienced cheesecake maker or brand new to homemade bars, this recipe is a must try.

Pumpkin chocolate chip cheesecake bars on a white platter with plaid linen napkin.

Add these Pumpkin Cheesecake Bars packed with chocolate chips to your fall baking list now! Whether you use store bought cookie dough or make your own from scratch, this is one decadent dessert that’s as easy as it is delicious.

More Dessert Recipes:

Yield: 24 bars

Pumpkin Chocolate Chip Cheesecake Bars

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

The most delicious layered cookie bars you'll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table.

Ingredients

For the crust:

  • 2 1/2 cup graham cracker crumbs (about 18 full size crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake:

  • 2 package (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup pumpkin (canned, NOT pumpkin pie filling)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

For the cookie dough:

  • 1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough

Instructions

  1. For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
  2. Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
  3. In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
  4. Either make your own cookie dough using this recipe for the cookie layer. Or (CHEAT ALERT!!!) use the refrigerated cookie dough and crumble the dough over the cheesecake layer.
  5. Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay.
  6. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
  7. Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.

Notes

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 61mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 8, 2020

Comments & Reviews

  1. I made the pumpkin cheesecake bars for Thanksgiving and they were a huge hit! Is there a way I could make them with peppermint flavor instead of pumpkin spice? What would I need to substitute?

    1. If it were me…I would do an OREO cookie crust. Regular cheesecake filling. And a chocolate chip cookie topping with Andes Peppermint Crunch pieces!

  2. Were there supposed to be eggs in the cheesecake layer? I have never made cheesecake with out eggs. In the oven now but added 2 eggs. After I put it in the oven I started second guessing myself for putting the eggs in. It is baking as I type. Have my fingers crossed as it is for tomorrows ladies swim and wine night.

  3. I made these twice this month. Both times foolproof perfection. The first time shared them at meeting, recipe was asked for and I had to send it out. The second time for my husband’s work this week. Can’t wait to hear what they think. Thanks for easy yummy recipe.

    1. So happy to hear this! We will be making these again near Thanksgiving. They are so good, to the point I lose all self control 🙂

  4. lovely place.. dear~ You have so many wonderful chocolate collection, do try to visit mineChocolate Recipes when time permits
    Love ~ monu Teena

  5. Doozy is definitely a good thing! And you weren’t kidding 🙂 Go big or go home, especially after so many years of blogging, and you nailed these! Pinned!

  6. omg for a second I thought you were saying your kitchen was literally on fire and I freaked out. Phew. Glad to know it was the fire of awesome pumpkin glory instead. These cheesecake bars are freakin’ glorious, Aimee, and I’m pinning them immediately for all my Fall baking needs! 😀

    1. Haha, I actually had it written, ready to publish. During my final edit I thought, yikes, that sounds weird, hehe!! Thanks for pinning 🙂

  7. Hi. My name is Jessica and I have a cheesecake problem. I am also completely in denial about fall nearly being here, but may begin to embrace it for this pumpkin-y goodness!

  8. I have yet to dive into pumpkin recipes, but I am starting to warm up to the idea despite the highs still being in the 90s here. I may have to stock up on pumpkin just in case there’s a shortage by the time it cools down here! I’d hate to miss out on trying these.

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