Pumpkin spice cheesecake bars are the kind of dessert that captures everything magical about fall—warm spices, creamy pumpkin, silky cheesecake, and a buttery crust that ties it all together. They’re easier to make than a full cheesecake, bake beautifully in a pan, and slice into perfect squares for sharing. Whether you’re hosting a holiday gathering, preparing a cozy weekend treat, or simply craving pumpkin-forward comfort, these bars deliver pure seasonal bliss.
What makes pumpkin spice cheesecake bars so irresistible is the balance of textures. The crust is buttery and slightly crisp, the pumpkin layer is velvety and warmly spiced, and the cheesecake swirl adds richness without overpowering the pumpkin flavor. Together, they create a harmonious, bakery-worthy dessert that feels festive yet approachable for any home baker.
If you love pumpkin spice desserts—or want a reliable fall dessert that always impresses—this recipe will quickly become a staple.
Why You’ll Love These Pumpkin Spice Cheesecake Bars
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Creamy, smooth, perfectly spiced pumpkin filling
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Easy swirl technique creates a gorgeous bakery-style look
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Uses pantry staples and simple baking tools
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Makes clean, neat slices ideal for serving groups
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Freezer-friendly and great for holiday make-ahead baking
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Not too sweet—beautiful balance of spice, tang, and richness
Equipment You’ll Need
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8×8 or 9×9 baking pan
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Parchment paper
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Mixing bowls
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Electric hand mixer or stand mixer
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Rubber spatula
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Whisk
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Measuring cups and spoons
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Small saucepan (if melting butter on the stove)
Ingredients for Pumpkin Spice Cheesecake Bars
For the Crust
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1½ cups graham cracker crumbs (or gingersnap crumbs for extra spice)
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6 tbsp melted butter
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2 tbsp granulated sugar
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½ tsp cinnamon
For the Cheesecake Batter
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8 oz cream cheese, softened
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⅓ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
For the Pumpkin Spice Layer
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1 cup pumpkin purée
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⅓ cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 tsp pumpkin spice
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½ tsp cinnamon
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¼ cup heavy cream or evaporated milk
Timing & Servings
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Prep Time: 15–20 minutes
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Bake Time: 35–40 minutes
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Total Time: 55–60 minutes
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Servings: 12–16 bars
How to Make Pumpkin Spice Cheesecake Bars
Step 1. Prepare the Spiced Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well-coated and sandy. Press firmly into the bottom of a parchment-lined baking pan. Bake for 8 minutes, then let it cool slightly.
A well-packed crust prevents crumbling and gives the bars a beautiful foundation.
Step 2. Make the Cheesecake Layer
Beat softened cream cheese with sugar until smooth and fluffy. Add the egg and vanilla, mixing until creamy. Avoid over-mixing—too much air can cause cracks.
Step 3. Prepare the Pumpkin Spice Mixture
In another bowl, whisk pumpkin purée, brown sugar, egg, pumpkin spice, cinnamon, and cream until silky. This layer should be pourable but not runny.
Step 4. Layer and Swirl
Spread most of the pumpkin mixture over the cooled crust. Dollop spoonfuls of cheesecake batter on top, then alternate with small dollops of the remaining pumpkin mixture. Use a butter knife to gently swirl the two together for a marbled look.
Step 5. Bake Until Set
Bake for about 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely on the counter, then refrigerate for at least 2–3 hours to achieve clean slices.
Step 6. Slice and Serve
Use a sharp knife to cut into neat squares. Wipe the knife between slices for crisp edges.
Tips for Perfect Pumpkin Spice Cheesecake Bars
Use Room-Temperature Cream Cheese
This ensures the cheesecake layer turns out smooth, without lumps.
Don’t Skip the Chill Time
The bars need adequate time to set, especially for clean slicing.
Use Gingersnaps for a Flavor Boost
They add warmth and depth that complements pumpkin perfectly.
Make Them Ahead
These bars taste even better the next day as the spices develop.
Swirl Gently
Too much swirling blends the layers; aim for clear ribbons of color.
Flavor Variations
Maple Pumpkin Cheesecake Bars
Add 1–2 tbsp pure maple syrup to the pumpkin layer.
Chocolate Drizzle Version
Drizzle melted dark chocolate on top after chilling.
Salted Caramel Pumpkin Bars
Add a thin caramel layer over the crust before pouring the pumpkin filling.
Pecan Crunch Topping
Scatter chopped pecans over the swirl before baking.
What to Serve with Pumpkin Spice Cheesecake Bars
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Hot coffee
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Chai latte
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Maple latte
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Vanilla ice cream
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Whipped cream
The rich, creamy texture pairs beautifully with warm fall beverages.
Storage & Freezer Instructions
Refrigerator
Keep tightly covered for 4–5 days.
Freezer
Freeze individual squares for up to 2 months. Thaw in the fridge before serving.
Nutritional Facts (Per Bar, Approx.)
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Calories: ~260
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Carbohydrates: ~29g
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Protein: ~4g
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Fat: ~15g
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Sugar: ~20g
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Fiber: ~1g
(Values vary slightly based on crust type and portion size.)
For more dessert inspiration, check out Homemade Strawberry Ice Cream, Zucchini Bars with Caramel Frosting, or Strawberry Lemon Cheesecake Bars.
Pumpkin Spice Cheesecake Bars
Ingredients
Equipment
Method
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well-coated and sandy. Press firmly into the bottom of a parchment-lined baking pan. Bake for 8 minutes, then let it cool slightly.
- A well-packed crust prevents crumbling and gives the bars a beautiful foundation.
- Beat softened cream cheese with sugar until smooth and fluffy. Add the egg and vanilla, mixing until creamy. Avoid over-mixing—too much air can cause cracks.
- In another bowl, whisk pumpkin purée, brown sugar, egg, pumpkin spice, cinnamon, and cream until silky. This layer should be pourable but not runny.
- Spread most of the pumpkin mixture over the cooled crust. Dollop spoonfuls of cheesecake batter on top, then alternate with small dollops of the remaining pumpkin mixture. Use a butter knife to gently swirl the two together for a marbled look.
- Bake for about 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely on the counter, then refrigerate for at least 2–3 hours to achieve clean slices.
- Use a sharp knife to cut into neat squares. Wipe the knife between slices for crisp edges.
Conclusion
Pumpkin spice cheesecake bars are everything you want in a fall dessert—warmly spiced, creamy, easy to slice, and guaranteed to impress. The combination of pumpkin, tangy cheesecake, and a buttery spiced crust makes each bite comforting and indulgent in the best possible way. Whether you’re preparing for a holiday gathering or simply treating yourself, these bars bring seasonal coziness to every plate.
FAQs
1. Can I use homemade pumpkin purée?
Yes! Just make sure it’s thick and well-drained to avoid excess moisture.
2. Can I substitute the graham crackers with oats?
Gingersnaps, digestive biscuits, or vanilla wafers are better substitutes for structure.
3. Why did my cheesecake layer crack?
Over-mixing or over-baking can cause cracks. Mix gently once eggs are added.
4. Can I double the recipe?
Yes—use a 9×13 pan and increase the baking time slightly.
5. Can I reduce the sugar?
Absolutely. Reduce up to 20% without affecting texture.
6. How long do the bars need to chill?
At least 2–3 hours, but overnight gives the best flavor and cleanest slices.