Pumpkin Chocolate chip cheesecake bars have the most scrumptious layers. It’s layered with pumpkin cookie dough, cheesecake and topped with more cookie dough.
These pumpkin chocolate chip cheesecake bars are a must fall bake!
If you’ve never had a cookie cheesecake bar before stop what you’re doing and go to the grocery store! I can honestly say that I’ve never really made a lot of cheesecake bars before and after making these bars I regret not making them so often!
They are so easy to make, you start off with a chocolate chip cookie dough and add some pumpkin and spices to make it the perfect pumpkin cookie dough. The pumpkin chocolate chip cookie dough gets split in half. Half is layered in the bottom of the pan and then a cheesecake mixture is layered on with a swirl of pumpkin spice cheesecake and then dolloped with the remaining pumpkin chocolate chip cookie dough. It’s simply AMAZING!
Ingredients-Pumpkin chocolate chip cheesecake bars
- Flour: My preference is always unbleached all purpose flour
- Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling.
- Egg yolk: Only the egg yolk is used to reduce the cakey texture of the cookies.
- Cinnamon/pumpkin spice: Perfect amount of spice to compliment the pumpkin in the cookies
- Brown sugar/sugar: Brown sugar helps with the texture and moisture of the cookies
- Mini chocolate chip: I preferred to use mini vs regular because the regular chocolate chips add a texture and bitter melted taste to the cookie bars
- Cream cheese: I used regular Philadelphia cream cheese
- Sour cream: Regular sour cream no low fat or fat free
How to make Pumpkin chocolate chip cheesecake bars:
Start off with melted butter, brown sugar and sugar in a large bowl mixing until it’s incorporated.
And then add in the egg yolk, vanilla and blotted pumpkin puree. The mixture should begin to look creamier.
Next add in the dry ingredients and combine until almost mixed and then fold in the mini chocolate chips.
Divide the cookie dough in half and set the dough to the side.
In a medium sized bowl cream, the cream cheese and sugar until smooth and then add in the egg, vanilla and sour cream. Mix until just combined.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add in the pumpkin puree and spices and then set to the side.
In an 8×8 baking pan line the bottom and sides with parchment paper to ensure the bars don’t stick to the bottom and sides of the pans and also for easier cleanup.
Flatten half the cookie dough into the bottom of the pan and then pour the cheesecake batter on top. Add dollops of the pumpkin spice cheesecake batter all around the pan. With a butter knife swirl the cheesecake batters. With the remaining of the cookie dough flatten and disperse the rest all over the top of the cheesecake batter.
Bake at 350 for 30 to 35 minutes or until the top of the cheesecake bars are golden brown and ready.
Allow the pumpkin cheesecake bars to cool on the counter. When the bars are room temp refrigerate them for 4 hours or overnight before cutting and serving.
The pumpkin chocolate chip cheesecake bars are best served 10 minutes after taken out from the refrigerator.
Pumpkin cookie dough cheesecake bar FAQ:
Storage: 3 to 4 days in an airtight container in the refrigerator. The cookie dough will become softer day by day, which is why I don’t recommend the cheesecake bars having a long shelf life.
Substitutes: I haven’t tested this recipe with other ingredients but different amounts. If you do choose to substitute the ingredients the outcome will not be the same.
For More Pumpkin Recipes:
Easy Pumpkin Roll with Cream Cheese Filling
The Most Wonderful Pumpkin Cake
Pumpkin chocolate chip cheesecake bars
Ingredients
Pumpkin chocolate chip cookie dough
- 1/2 cup butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg yolk room temp
- 1/2 tsp vanilla extract
- 1/4 cup pumpkin puree squeezed (see notes)
- 1 1/2 cup all purpose flour
- 1 tsp cinnamon
- 1½ tsp pumpkin spice
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Cheesecake batter
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 tbsp sour cream
Pumpkin cheesecake batter
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
Instructions
- Preheat oven to 350 degrees.
- In a large bowl add in the melted butter, both sugars and mix until combined.
- Add in the egg yolk, vanilla, pumpkin puree and mix. Incorporate the dry ingredients and add in the chocolate chips
- Separate the cookie dough in half and set the cookie dough to the side.
- With a medium sized bowl add in the cream cheese and sugar and beat until fluffy. Add in the egg, sour cream and vanilla until just combined.
- Measure 1/2 cup of the cheesecake mixture in put into a small bowl. Add in the pumpkin puree and spices.
Cheesecake bar assembly
- In an 8×8 pan line the sides and bottom with parchment paper. Spread half the cookie dough evenly on the bottom.
- Pour in the cheesecake batter and then add dollops of the pumpkin cheesecake batter and swirl with a butter knife.
- Top the cheesecake mixture with random flatten pieces of the remaining cookie dough.
- Bake in the middle of the oven for 35 minutes.
- The cheesecake bars will be ready when the cookie dough on top looks golden brown like a regular baked cookie.
- Once the cheesecake bars are done pull them out of the oven and allow them to rest on the counter for 1 hr or until cool. Refrigerate the cheesecake bars at a minimum of 10 hours or overnight before serving.
- Cut and serve the next day and store leftovers in an airtight storage container for up to 3 to 4 days. The cookie dough will continue to soften more and more each day.
Notes
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