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!

Pumpkin Snickerdoodle Cheesecake Bars

Name: Pumpkin Snickerdoodle Cheesecake Bars
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Yield: 16
Ingredients: 6 Tablespoons butter, softened; 2/3 Cup sugar; 1 egg; 1 1/2 teaspoons vanilla extract; 2 Cups all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon baking powder; 3/4 teaspoon cinnamon; 1/2 teaspoon salt; 8 ounces cream cheese, softened; 1/2 Cup sugar; 1 teaspoon vanilla extract; 1/2 Cup pumpkin puree (not pumpkin pie filling); 1 egg; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1 Tablespoon sugar; 1/4 teaspoon cinnamon

Yield: 16 cheesecake bars

Prep Time: 15 minutes

Bake Time: 25 minutes

Refrigeration Time: 4 hours

Total Time: 4 hours 40 minutes

Ingredients

For the Cookie Layers

6 Tablespoons butter, softened
2/3 Cup sugar
1 egg
1 1/2 teaspoons vanilla extract
2 Cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt

For the Cheesecake Layer

8 ounces cream cheese, softened
1/2 Cup sugar
1 teaspoon vanilla extract
1/2 Cup pumpkin puree (not pumpkin pie filling)
1 egg
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Cinnamon Sugar Topping

1 Tablespoon sugar
1/4 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray or line with parchment paper.
In the bowl of a stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in egg and vanilla extract until creamy.
In a separate bowl, whisk together flour, cream of tartar, baking powder, cinnamon, and salt. Add dry ingredients to wet ingredients and beat until combined. Dough will appear dry but should hold together when pressed. Set aside.
Prepare cheesecake layer by beating together cream cheese, sugar, and vanilla extract until creamy. Add in pumpkin, egg, cinnamon, nutmeg, and ginger, and beat until creamy.
Press two-thirds of cookie dough mixture into the bottom of the prepared baking dish. Pour cheesecake mixture over the top. Crumble remaining cookie dough over the top. Stir together cinnamon and sugar, and sprinkle over the top.
Bake for 25-30 minutes or until edges turn light brown and center is set.
Remove to a wire rack to cool for 30 minutes. Cover, place on a trivet, and refrigerate for at least 4 hours before serving to allow cheesecake to set and flavors to blend.
Store leftovers in the refrigerator.

Notes

This recipe can be easily doubled for a 9x13 inch pan.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 185mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g

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.