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!
Here's a look at the carefully selected ingredients you'll need to gather to create these truly irresistible Pumpkin Pecan Cheesecake Cookie Bars.
Betty Crocker™ Sugar Cookie Mix: 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): Adds natural sweetness, moisture, and authentic pumpkin flavor to our cookie base. Use pure pumpkin puree for the best taste and texture.
Cream Cheese: Softened cream cheese provides that signature tangy, rich, and incredibly smooth texture, making these bars truly decadent.
Brown Sugar: 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: All-purpose flour, granulated sugar, vanilla extract, eggs, butter, and salt.
Optional Toppings: Caramel topping, whipped cream, or pecan halves.
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.
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.
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 just until smooth. Carefully spread the cream cheese layer over the warm cookie base.
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.
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!
If you have any leftovers, here's the best way to keep them fresh for days.
Place any leftover bars in an airtight container. Store in the refrigerator for up to 3 days.
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.
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.
Heat oven to 350°F. Grease a 13x9-inch pan with cooking spray.
In a large bowl, mix cookie mix and pumpkin pie spice. Add 1/2 cup cold butter and the pumpkin; mix with a pastry blender or fork until crumbly. Press in the bottom of the pan. Bake 10 minutes.
Meanwhile, in another large bowl, beat Cream Cheese Layer ingredients with an electric mixer on medium speed until smooth. Spoon over cookie base, and carefully spread to cover.
In a large bowl, stir 1/3 cup melted butter, the brown sugar, 3 tablespoons flour, and 3 eggs until well blended. Stir in 1 1/2 cups pecans, 1 teaspoon vanilla, and the salt. Pour evenly over the cream cheese layer.
Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate to chill, about 2 hours.
To serve, cut into 6 rows by 3 rows. Drizzle each serving with caramel topping. Top each with a dollop of whipped cream and a pecan half. Drizzle a small amount of caramel over the whipped cream.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 26g | 41% |
| Saturated Fat | 12g | 59% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 9g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 90mg | 31% |
| Sodium | 320mg | 13% |
| Total Carbohydrate | 45g | 15% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 32g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 6% |
| Potassium | 130mg | 4% |
| Vitamin A | Value Not Available | 25% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 25% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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