Pumpkin Chocolate Chip Cheesecake Bars

Some desserts ask for a little effort, and this one is worth it. These pumpkin chocolate chip cheesecake bars layer a spiced pumpkin cookie base with a creamy cheesecake swirl and melty chocolate chips, all in one easy pan.

They’re the kind of treat that looks like it came from a bakery but comes together with simple pantry staples and one bowl for each layer. They’re perfect for the fall potluck, holiday dessert table, or just because, like me, you love pumpkin.

 

What are Pumpkin Chocolate Chip Cheesecake Bars?

Pumpkin chocolate chip cheesecake bars are layered dessert bars made with a spiced pumpkin cookie base, a creamy cheesecake layer, and melted chocolate chips baked on top. The pumpkin layer brings the warm, cozy spice while the cheesecake layer adds a rich, tangy contrast. They are baked together in one pan, then cooled and cut into neat squares for an easy fall dessert.

Key Takeaways

• Ready in about 1 hour, plus cooling time.
• Made with canned pumpkin puree and pumpkin pie spice.
• A two-layer bar with a spiced pumpkin base and cheesecake topping.
• No mixer required for the pumpkin layer; a hand mixer works for the cheesecake.
• Great for fall potlucks, holiday dessert trays, or weekend treats.
• Freezer-friendly for a make-ahead dessert.

Ingredient Notes

All-Purpose Flour: Provides structure for the cookie base, also used to stabilize the cheesecake layer.

Pumpkin Pie Spice: Brings warm, classic fall flavor to the base layer.

Baking Soda: Helps the pumpkin layer rise slightly as it bakes.

Salt: Balances the sweetness throughout the bars.

Unsalted Butter: Creamed with sugar for a smooth, tender base.

Brown Sugar: Sweetens the base and adds a hint of caramel flavor.

Egg: Binds each layer together. One egg will be used for the pumpkin layer, and one egg will be used for the cheesecake layer.

Vanilla Extract: Rounds out the flavor of the pumpkin base.

Pumpkin Puree: The star flavor of the base layer. Don’t worry if the batter looks curdled after adding it; that is normal.

Chocolate Chips: Most are stirred into the base, with the rest sprinkled on top before baking.

Cream Cheese: The base for the cheesecake layer for a smooth, rich texture.

Granulated Sugar: Sweetens the cheesecake layer.

How to Make Pumpkin Chocolate Chip Cheesecake Bars

1. Preheat oven to 350°F. Line the bottom and sides of a 9-by-9-inch baking pan with foil, leaving an overhang on ends.
2. Prepare cheesecake layer: In a small bowl, beat cream cheese and sugar until smooth. Add 1 egg and flour and beat until blended; set aside.
3. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
4. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Stir in 1 cup chocolate chips.
5. Spread batter evenly in prepared pan. Spread cream cheese mixture over pumpkin batter. Sprinkle with ½ cup chocolate chips.
6. Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in the pan.
7. Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.

Pro Tips for Best Pumpkin Chocolate Chip Cheesecake Bars

• Use room-temperature cream cheese and eggs. This helps both layers blend smoothly without lumps.
• Don’t worry about the curdled look. The batter looking slightly curdled after adding the pumpkin puree is completely normal and bakes out fine.
• Spread the cheesecake layer gently. An offset spatula or the back of a spoon makes it easier to spread the layers.
• Let the bars cool completely before cutting. Cutting too early can cause the layers to smear instead of holding their shape.
• Use a serrated knife for clean cuts. It slices through the cheesecake layer more cleanly than a straight edge.
• Chill before slicing for extra-clean squares. A short stint in the fridge after cooling makes cutting slices even easier.

Variations and Substitutions

• Add Extra Spice – Add an extra 1/2 teaspoon of cinnamon or ginger to the pumpkin layer for more warmth.
• White Chocolate Swap – Use white chocolate chips instead of semisweet chocolate chips for a sweeter bar.
• Nutty Addition – Sprinkle chopped pecans or walnuts over the cheesecake layer before baking.
• Dark Chocolate Swap – Use dark chocolate chips for a richer flavor.
• Swirl It – Instead of spreading the cheesecake layer, dollop it on and swirl gently with a knife for a marbled look.
• Mini Version – Cut into smaller bite-sized squares for a party platter.

Frequently Asked Questions

What to Serve with Pumpkin Chocolate Chip Cheesecake Bars

Hot Cocoa

Pumpkin Smoothie

Whipped Cream

Apple Cider

Storage and Reheating

Refrigerator

Store covered in the fridge for up to 1 week, due to the cheesecake layer.

Room Temperature

Bars can be served at room temperature after chilling, but avoid leaving them out for extended periods due to the cheesecake layer.

Freezer

Wrap individual bars and freeze up to 3 months. Thaw in the fridge or at room temperature before serving.

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A spiced pumpkin base, a creamy cheesecake layer, and chocolate chips make these pumpkin chocolate chip cheesecake bars an all-time favorite fall treat. These are perfect for your next party or weeknight dessert.