Warm pumpkin pie spices, pumpkin, and creamy cheesecake combine to create the perfect filling to these Pumpkin Snickerdoodle Cheesecake Bars! A cookie base and a buttery cookie crumble finish off these irresistible cookie bars!
This Pumpkin Snickerdoodle Cheesecake Bars recipe combines two fall favorites. . .pumpkin cheesecake and snickerdoodle cookies!
Pumpkin cheesecake sandwiched between buttery, cookie layers. And those cookie layers have the classic, tangy snickerdoodle flavor!. What’s not to like?!
Since I’m all about cinnamon, I also sprinkled a bit of cinnamon sugar over the top right before baking to add more flavor and a bit of a crunchy top to make it reminiscent of the crackly snickerdoodle top.
Don’t let the length of ingredients scare you. These cheesecake bars are really quite simple.
In fact, a lot of the ingredients are used from the base to the topping.
The hardest part of the recipe is waiting for the bars to cool and set up so you can dig in!
You’ll want to eat them right away, but trust me, the waiting is worth it for all of the flavors to blend!
How to Make Pumpkin Snickerdoodle Cheesecake Bars
Start by mixing up some snickerdoodle cookie dough.
Cream your butter and sugar together. Then add in your egg and vanilla and beat until smooth. In a separate bowl, whisk together flour, cream of tartar, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients, and beat until combined. Don’t worry if the dough appears dry. It should still hold together when pressed.
Just like that, the cookie dough is done.
For the cheesecake layer, beat together cream cheese, sugar, and vanilla extract until creamy. Add in pumpkin, egg, cinnamon, nutmeg, and ginger, and beat until creamy.
Press about two-thirds of the cookie dough into a pan lined with parchment paper or sprayed with non-stick cooking spray. Spread cheesecake layer over the top.
Crumble the remaining cookie dough over the top. Sprinkle with the cinnamon sugar. Bake. It’s that easy!
Tips for Making Pumpkin Snickerdoodle Cheesecake Bars
If you don’t have cream of tartar, you can leave it out. Just know that the flavor of the cookie layers will lack the classic snickerdoodle flavor. It will be more of a plain cinnamon sugar flavor.
Lining the pan with parchment paper allows you to easily remove the bars from the pan to cut them.
- These bars taste best after they are completely cooled so that cheesecake layer has a chance to set up and the flavors have a chance to blend.
Love the Snickerdoodle flavor? More Snickerdoodle recipes to try!
- Banana Snickerdoodle Scones
- Pumpkin Snickerdoodle Cookie Bars
- Caramel Apple Snickerdoodle Cheesecake Bars
This recipe can be easily doubled for a 9x13 inch pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
For the Cookie Layers
For the Cheesecake Layer
Cinnamon Sugar Topping
Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 185mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
This recipe can be easily doubled for a 9x13 inch pan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.