Pumpkin Cheesecake Cookie Bars

$- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - 1 cup pure pumpkin puree - 8 oz cream cheese, softened - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon all-purpose flour - ½ teaspoon ground cinnamon You can add some fun toppings to make your bars even better. Here are some ideas: - Whipped cream for a creamy touch - A sprinkle of cinnamon for extra flavor - Chopped nuts for a crunchy bite - Chocolate chips for a sweet twist These ingredients come together to create a delightful treat. Each layer adds its own unique flavor, making every bite a joy. The pumpkin cookie layer is soft and spiced just right. The cheesecake layer is creamy and rich. You will love how these two layers blend beautifully. First, preheat your oven to 350°F (175°C). This step is key for even baking. You can grease a 9x13 inch baking pan or line it with parchment paper. This makes it easier to lift out the bars later. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Mix until it is light and fluffy. Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure everything blends well. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. Finally, fold in 1 cup of pure pumpkin puree until mixed evenly. In a separate bowl, beat 8 ounces of softened cream cheese until it is smooth. Add ½ cup of granulated sugar and keep mixing until combined. Then, add 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of all-purpose flour. Mix until smooth. Lastly, stir in ½ teaspoon of ground cinnamon. Pour the pumpkin cookie mixture into your prepared baking pan. Spread it evenly. Then, dollop the cheesecake mixture over the pumpkin layer. Use a spatula or the back of a spoon to gently swirl the cheesecake into the pumpkin layer. This creates a nice marbled look. Bake in your preheated oven for 30 to 35 minutes. The edges should be set, but the center may jiggle slightly. Let the bars cool in the pan on a wire rack. Once cooled, refrigerate the bars for at least 2 hours. This helps the layers set properly. When ready, cut the bars into squares. They taste great on their own, or you can add a dollop of whipped cream or a sprinkle of cinnamon on top for extra flair. To make these bars soft and chewy, use softened butter. Cream the butter and sugars well. This helps to trap air and gives a light texture. Mix the dry ingredients separately first. This prevents clumps in your dough. When you fold in the pumpkin puree, keep it gentle. Over-mixing can make the bars tough. One common mistake is using cold butter. It won’t cream well and affects the texture. Don’t skip the chilling step after baking. Chilling helps the layers firm up and makes slicing easier. Another mistake is baking too long. Check the bars at 30 minutes. You want the center to jiggle slightly. This will set as they cool. When you spread the cookie base, make it even. Use a spatula to smooth it out. For the cheesecake layer, dollop it in spots. Then gently swirl it with a spatula. This creates a beautiful marbled look. Don’t rush this step; it adds to the visual appeal. Aim for a mix of pumpkin and cheesecake in each bite. {{image_2}} You can easily make these cookie bars gluten-free. Start by swapping out all-purpose flour with a gluten-free blend. Look for a mix that works well in baking. Brands like Bob's Red Mill or King Arthur Flour offer good options. This change keeps the texture while making your bars safe for those with gluten issues. To create a vegan version, you can replace a few key ingredients. Use vegan butter instead of regular butter. For the egg, substitute with a flax egg or applesauce. For the cream cheese layer, choose a plant-based cream cheese. This keeps the flavors and textures intact while making it vegan-friendly. You can customize your cookie bars with fun mix-ins. Consider adding chocolate chips or nuts for extra crunch. You could also fold in dried cranberries or chopped pecans. For a spiced twist, add a bit more cinnamon or a pinch of ginger. These changes let you make the bars your own. To keep your cookie bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Keep them in the fridge for the best taste and texture. They will stay fresh for up to one week. You can freeze these bars for later enjoyment. First, let them cool completely. Cut them into squares, then wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They will last for about three months in the freezer. When you're ready to eat, simply thaw them in the fridge overnight. These bars have a good shelf life. In the fridge, they last for about a week. In the freezer, they stay fresh for three months. Look for signs of spoilage like mold or an off smell. If they feel dry or crumbly, it's best to toss them. Enjoy these delicious treats while they're at their best! Yes, you can use fresh pumpkin. First, you need to cook it. Cut the pumpkin, remove the seeds, and bake it until soft. Then, scoop out the flesh and mash it well. Make sure to remove any extra water. This way, your bars will stay moist and tasty. To check if the bars are done, look for the edges. They should be firm and set. The center may jiggle a little, and that’s okay. A toothpick can help too. Insert it into the center. If it comes out clean or with just a few crumbs, your bars are ready! These bars are great on their own! But you can add more fun. Serve them with whipped cream or a sprinkle of cinnamon. You can also drizzle some caramel sauce on top. It adds a sweet touch. Ice cream is also a great choice for a cozy dessert. You can replace cream cheese with Greek yogurt for a lighter option. It will change the taste a bit, but it still works. Silken tofu is another choice for a dairy-free version. Just blend it well until smooth. In this post, I covered how to make delicious Pumpkin Cheesecake Cookie Bars. We looked at ingredients for both layers and optional toppings. I provided step-by-step instructions to preheat, make, assemble, and chill. You learned tips for great texture and common mistakes to avoid. I also shared storage info and ways to customize the recipe. These bars are a treat for any occasion. Enjoy baking and sharing them with others!$

Pumpkin Cheesecake Cookie Bars

Indulge in the perfect fall treat with these Pumpkin Cheesecake Cookie Bars! Combining a rich pumpkin cookie layer and a creamy cheesecake topping, this dessert is a must-try for any pumpkin lover. Easy to make and utterly delicious, these bars are sure to impress at your next gathering. Click through for the full recipe and delight your taste buds! #PumpkinCheesecake #FallBaking #DessertRecipes #PumpkinSpice

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Ingredients

For the Pumpkin Cookie Layer:

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup pure pumpkin puree

For the Cheesecake Layer:

8 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

½ teaspoon ground cinnamon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Make the Pumpkin Cookie Layer:

a. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

b. Beat in the egg and vanilla extract until fully incorporated.

c. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

d. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

e. Fold in the pumpkin puree until evenly distributed.

Spread the Cookie Base: Pour the pumpkin cookie mixture into the prepared baking pan, spreading it evenly across the bottom.

Prepare the Cheesecake Layer:

a. In another bowl, beat the softened cream cheese until smooth.

b. Add the granulated sugar and continue beating until fully combined.

c. Beat in the egg, vanilla extract, and flour until smooth.

d. Finally, mix in the ground cinnamon.

Assemble the Bars: Carefully dollop the cheesecake mixture over the pumpkin cookie layer in the baking pan. Using a spatula or the back of a spoon, gently swirl the cheesecake into the pumpkin layer for a marbled effect.

Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center slightly jiggles. Allow the bars to cool in the pan on a wire rack.

Chill and Slice: Once cooled, refrigerate the bars for at least 2 hours before slicing into squares. This will help the layers set properly.

Serve: Once chilled, cut into bars and serve. These bars are delicious on their own but can also be served with a dollop of whipped cream or a sprinkle of cinnamon on top.

Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 bars