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.
Table of Contents
Easy Cheesecake Bars
Cheesecake Bars, how do I love thee? Let me count the ways.
- Eggnog Cheesecake Bars
- Pecan Pie Cheesecake Bars
- Pumpkin Cheesecake Bars Recipe
- No Bake cheesecake bars
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.
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.
Important Ingredient Notes
- Graham crackers– every delicious cheesecake bar needs a crust. You could also use our oreo cookie crust instead! Or swap out the graham crackers for gingersnaps.
- Cream cheese- you’ll want to soften to room temperature for best texture. Use our guide on how to soften butter as a starting point! Make sure you choose cream cheese in blocks (not the pre-softened or whipped cream cheese in tubs.
- Spice- we use a combination of cinnamon, nutmeg, and cloves. You can also swap those out for homemade pumpkin pie spice mix.
- Pumpkin puree- choose 100% pure pumpkin in the cans, not the pumpkin pie filling (which has other fillers in it). I have not tested the cheesecake with fresh pumpkin puree.
Step by Step Instructions
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.
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 and spread evenly with an offset spatula.
Add the cookie dough.
- You can either make your own chocolate chip cookie dough or grab a roll 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.
Chill the bars.
- 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. Our pumpkin cream cold brew pairs beautifully with these bars.
Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days.
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.
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
- For a white chocolate variation, substitute white chocolate morsels in your homemade 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.
More Easy Dessert Recipes
- Pumpkin Pie Dip
- Pumpkin Cheesecake Cake
- Pumpkin Truffles
- Pumpkin Dump Cake
- Pecan Tassies
- Pumpkin Cream Cheese Muffins
Pumpkin Chocolate Chip Cheesecake Bars
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 1 cup pumpkin puree canned, NOT pumpkin pie filling
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the cookie dough:
- 1 package refrigerated Pillsbury Chocolate Chip Cookie Dough 30 ounce
- For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
- Line a 13×9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
- In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
- 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.
- Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it’s okay.
- Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
- Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.
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.