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Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

pumpkin streusel cheesecake bars

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Pumpkin Streusel Cheesecake Bars

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A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.

pumpkin spice bars with cream cheese frosting

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Pumpkin-Spice Bars with Cream Cheese Frosting

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Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.

pumpkin ginger bars

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Pumpkin-Ginger Bars

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This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar. 

pumpkin tiramisu cheesecake bars

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Pumpkin Tiramisu Cheesecake Bars

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Betty Crocker® pumpkin cookie mix adds flavor to these wonderful bars. A dessert drizzled with caramel sauce and topped with pecans.

deluxe pumpkin bars

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Deluxe Pumpkin Bars

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Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.

pumpkin streusel cookie bars

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Pumpkin Streusel Cookie Bars

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You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

gluten free harvest pumpkin spice bars

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Gluten-Free Harvest Pumpkin Spice Bars

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No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.

gluten free pumpkin streusel cheesecake bars

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Gluten-Free Pumpkin Streusel Cheesecake Bars

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Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.



pumpkin bars white whole wheat flour

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Pumpkin Bars (White Whole Wheat Flour)

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Pair the great taste of pumpkin with Fiber One® original bran cereal in a spicy dessert bar. 

glazed spiced pumpkin bars

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Glazed Spiced Pumpkin Bars

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Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.

pumpkin bars

Two teaspoons of pumpkin pie spice can be used instead of the ground cinnamon in this recipe.

Substitution

Top each bar with a piece of Halloween candy. Or lightly press small leaf-shaped cookie cutter into center of cut bar. Use cotton swab to dust ground cinnamon inside cutter, creating leaf design. 

Special Touch

Use a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting.

Time-Saver

pumpkin-bars

Pumpkin Bars

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Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you’re feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you’ll have the best dessert on the whole table!

harvest pumpkin spice bars

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Purchasing                  

Rise to the occasion!  If using self-rising flour, there is no need to add baking powder, baking soda and salt.

Substitution                

Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.

Variation                   

It’s important not to substitute canned pumpkin pie mix in this recipe. Canned pumpkin pie mix has added sugar and spices. Using canned pumpkin gives you, the baker, control over sugar and spice levels in your dessert.

harvest-pumpkin-spice-bars

Harvest Pumpkin-Spice Bars

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You don’t have to choose between pumpkin pie and cheesecake anymore! This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way. A sweet, nutty and crumbly base is filled with the velvety combination of pumpkin, cream cheese and spices and covered with a topping of sweetened sour cream. Throw the whole recipe together a day ahead, it only takes 20 minutes of hands-on time, and you’ll be ready for Thanksgiving (or any fall occasion) with a dreamy dessert mashup that’s sure to please the crowd!

pumpkin cheesecake squares

Don’t want to make a pie? Try these bars instead. They can be made up to a day ahead of time.

Kitchen Tip

Garnish this dessert simply with a sprinkle of chopped walnuts or go all out with a drizzle of salted caramel sauce!

It’s important to use canned pumpkin, not pumpkin pie mix, in this recipe. Pumpkin is just the pureed vegetable, while pumpkin pie mix contains added spices and sugar. Using the plain pumpkin gives you control over flavor (and calories!).

Planning an <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/holidays/our-top-tips-for-building-the-perfect-thanksgiving-dessert-table" target="_blank">entire dessert table</a>? Find plenty more ideas among our <a href="https://www.bettycrocker.com/recipes/courses/dessert-recipes" target="_blank">dessert recipes.</a>

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Pumpkin Cheesecake Squares

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Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money. 

incredibly moist pumpkin spice cake with cream cheese frosting

To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or until just softened.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of plate, and remove them after you’ve finished frosting.

Garnish top of frosted cake with chopped walnuts or pecans for an added crunch.

incredibly-moist-pumpkin-spice-cake-with-cream-cheese-frosting

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

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Easier than pie? Create the same rich flavors of pumpkin pie in an easy  pumpkin dessert that's large enough to serve a crowd. 

pumpkin dessert squares

No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/2 teaspoon ground nutmeg.

pumpkin-dessert-squares

Pumpkin Dessert Squares

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With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these Pumpkin Pecan Cheesecake Cookie Bars are strong contenders for the ultimate fall dessert! (And we haven’t even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we’d like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can’t decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe!

pumpkin pecan cheesecake cookie bars

Bake up something special with Betty Crocker's Pumpkin Pecan Cheesecake Cookie Bars. Layers of pumpkin, creamy cheesecake, and crunchy pecans await!

Need a make-ahead or make-and-take dessert? This recipe can be made the day before serving.

Short on time? Top dessert with thawed frozen whipped topping or whipped topping from an aerosol can.

If you don’t have pumpkin pie spice, make your own. It takes less than 5 minutes to mix together the following: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix ingredients in a bowl and store in a spice jar.

Remember, there’s a difference between canned pumpkin and pumpkin pie mix. The former is just pureed pumpkin, while the latter contains added sugar and spices. You want to use canned pumpkin, so you can control sugar and spice levels.

Here's a look at the carefully selected ingredients you'll need to gather to create these truly irresistible Pumpkin Pecan Cheesecake Cookie Bars.&nbsp;Betty Crocker™ Sugar Cookie Mix:&nbsp;This convenient mix forms the perfect tender, buttery base for our bars, saving you time while delivering a delicious, consistent crust.Pumpkin Pie Spice: This blend infuses the cookie base with warm notes of cinnamon, nutmeg, and ginger, bringing classic fall warmth.Canned Pumpkin (not pumpkin pie mix):&nbsp;Adds natural sweetness, moisture, and authentic pumpkin flavor to our cookie base. Use pure pumpkin puree for the best taste and texture.Cream Cheese:&nbsp;Softened cream cheese provides that signature tangy, rich, and incredibly smooth texture, making these bars truly decadent.Brown Sugar:&nbsp;Beyond sweetness, brown sugar brings deep, caramel-like flavor and moisture to our gooey pecan pie topping, creating that classic, irresistible taste and chewy texture.Chopped Pecans: These crunchy nuts offer delightful textural contrast and rich, buttery flavor, making every bite a true autumn indulgence.Other Ingredients You'll Need:&nbsp;All-purpose flour, granulated sugar, vanilla extract, eggs, butter, and salt.Optional Toppings: Caramel topping, whipped cream, or pecan halves.

Recipe Ingredients

Here are the simple steps to make the Pumpkin Pecan Cheesecake Cookie Bars, along with some tips and tricks for success. See the full recipe below for all the details.<h3>1. Build the Cookie Base</h3>Cold butter is critical. When cut into the dry ingredients, the butter creates pockets of steam during baking, resulting in a tender, crumbly, and flaky texture. If your butter is too soft or melted, the base will be dense and greasy. Press cookie mix evenly into a greased 13x9 pan and bake at 350° for 10 minutes to help set the crust.<h3>2. Make Creamy Cheesecake</h3>Take the cream cheese out of the fridge at least an hour before you start or gently soften it in the microwave for 10-15 seconds at a time. Beat the cream cheese layer ingredients&nbsp;just until smooth. Carefully spread the cream cheese layer over the warm cookie base.<h3>3. Create the Pecan Topping&nbsp;</h3>When melting the butter for the pecan layer, ensure it's melted but not hot. Hot butter can start to cook the eggs when you mix them in, leading to a scrambled texture. Let it cool slightly if it's too hot. Stir ingredients until well blended then pour over cream cheese layer.<h3>4. Bake, Chill, and Slice Perfectly</h3>Bake for 35-40 minutes; the edges should be set with a slight, gentle jiggle in the center. Cool completely, then refrigerate for at least 2 hours. This chilling time is essential for clean, beautiful slices!

How to Make Pumpkin Pecan Cheesecake Cookie Bars

If you have any leftovers, here's the best way to keep them fresh for days.<h3>Refrigerator&nbsp;</h3>Place any leftover bars in an airtight container. Store in the refrigerator for up to 3 days.<h3>Freezer&nbsp;</h3>These bars freeze beautifully! For best results, wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or heavy-duty freezer bag. Store in the freezer for up to 3 months.<h3>Thawing &amp; Serving&nbsp;</h3>To enjoy frozen bars, simply transfer them to the refrigerator to thaw overnight. Alternatively, you can let them sit at room temperature for about 60 minutes until softened to your liking.&nbsp;

How to Store Pumpkin Pecan Cheesecake Cookie Bars

pumpkin-pecan-cheesecake-cookie-bars

Pumpkin Pecan Cheesecake Cookie Bars

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12 Incredible Pumpkin Bars

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12 Incredible Pumpkin Bars

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