Delightful Pumpkin Spice Cheesecake Bars

As soon as autumn leaves begin changing color, I start yearning for those warm fall flavors and these pumpkin spice cheesecake bars always hit the spot. The velvety smooth filling paired with that spiced crumbly base creates the ultimate shareable treat. You'll enjoy all those comforting pumpkin pie tastes combined with that luxurious cheesecake texture, conveniently cut into squares that'll make any fall gathering feel extra cozy.

I can't wait to drop these off at my neighbors' houses when the weather turns cool. My kid once said they taste like autumn in a square and even picked them over traditional cake for her birthday last year.

Round Up Your Ingredients

• Graham cracker crumbs: create that tasty, solid foundation. Go for fresh crackers to keep your base crunchy, not soft
• Granulated sugar: sweetens everything and helps your crust and filling stay together
• Unsalted butter melted: holds those crumbs together and gives you those delicious golden edges
• Cream cheese softened: makes up the heart of these bars. Go full-fat for best results and leave it out for about half an hour before you start mixing
• Large eggs: give your bars structure and that silky smoothness. Try to find farm-fresh ones for better flavor
• Canned pumpkin puree: adds that fall earthiness. Make sure it's just plain pumpkin, not pre-spiced pie filling
• Vanilla extract: balances all the flavors. Stick with real extract for the best taste
• Pumpkin pie spice: fills every bite with warm cinnamon, nutmeg, ginger, cloves and allspice. Fresh-ground spices work best if you can find them
• All purpose flour: makes your bars keep their shape when cut. You can skip it, but it really helps for neat serving

How to Make It

Make the Crust:

Combine your graham cracker crumbs with sugar and melted butter in a big bowl. Mix thoroughly until all crumbs look wet. Push this mixture into a parchment-lined 9 by 13 inch baking dish, pressing down firmly so your base stays intact after it bakes

Prepare the Cheesecake Filling:

Beat your cream cheese in a stand mixer or with handheld beaters until it's light and fluffy, about two minutes. Don't forget to scrape down the sides to avoid chunks. Then add sugar and beat again until completely smooth

Add the Eggs:

Mix in one egg at a time, beating just until blended before adding the next. Make sure each egg gets fully mixed in without overbeating so your bars stay nice and airy

Flavor with Pumpkin and Spices:

Carefully fold in your pumpkin puree, vanilla, pumpkin pie spice, and flour. Mix just until everything comes together to keep that smooth texture and even color

Assemble and Bake:

Pour your filling over the crust and smooth the top with a spatula. Bake at 350°F for about 25-30 minutes. You'll know they're done when the edges look set but the middle still wobbles slightly when you gently shake the pan

Cool and Slice:

Take the pan out and let it cool on the counter for an hour. Then put it in the fridge for at least three hours, but overnight works even better. Use the parchment to lift everything out and cut into squares. Add a sprinkle of cinnamon or nutmeg on top if you want

The pumpkin adds amazing flavor and keeps everything moist. I love letting my children swirl the mixture before it goes in the oven, then watching our home fill up with those wonderful spicy aromas.

Flavor Boosters

Keep your bars fresh by storing them in a sealed container in your fridge for up to five days. For longer storage, wrap individual squares in plastic and freeze them for up to two months. Let them thaw overnight in the refrigerator for the best texture.

Serving Suggestions

These squares look amazing at breakfast gatherings or dessert tables. I like mine with a bit of fresh whipped cream and some crunchy toasted pecans on top. If you're feeling fancy, try adding a drizzle of caramel or a light dusting of cocoa.

Creative Twists

Mix in some cranberry sauce before baking for a tangy twist. Adding a spoonful of maple syrup can give a deeper flavor. During winter months, sweet potato puree works great if you can't find good pumpkin.

My friends always tell me these bars are the first thing to run out at holiday gatherings. Take them to your next potluck and watch them vanish in minutes. I get requests for the recipe from everyone from little ones to grandparents year after year.

Common Questions About This Recipe

→ How do I achieve a creamy texture in the bars?

Make sure your cream cheese is completely soft before you start mixing and blend it well until smooth. Don't beat the eggs too much after adding them.

→ Can I use fresh pumpkin instead of canned puree?

You can definitely use homemade pumpkin puree. Just cook and mash it first, then strain out extra water so your bars turn out nice and firm.

→ How do I know when the bars are baked through?

The middle should just barely set with a slight wobble. Keep an eye on them toward the end since baking them too long might make them crack.

→ Can these bars be made ahead?

They're actually better that way! Let them chill in the fridge overnight or for at least a few hours so they firm up and the flavors really come together.

→ What type of crust works best?

The buttery graham cracker base is the go-to choice, but you can try vanilla wafers or digestive cookies if you want something a bit different.