Sharing is caring!

The Ultimate Fall Dessert Mashup: Pumpkin Cheesecake Snickerdoodle Bars

These Pumpkin Cheesecake Snickerdoodle Bars are such a fabulous dessert full of Fall flavor.  Sugar cookie dough sprinkled with cinnamon sugar make up the crust for a luscious easy pumpkin cheesecake filling. 

More sugar cookie dough dots the top with another sprinkle of cinnamon sugar.  This bakes until the top gets nice and golden.  A quick chill in the fridge and these delicious pumpkin bars are ready to serve! This will be your go to dessert all Fall long.

Discover the perfect combination of pumpkin, cheesecake, and snickerdoodle flavors in these delectable dessert bars. This recipe takes traditional snickerdoodle bars to a whole new level with a creamy pumpkin cheesecake filling that will have your taste buds singing. Perfect for fall gatherings or just a cozy night in, these bars are sure to impress all who try them.

Fall is in the air, and there’s no better way to embrace the season than with a delicious dessert that combines all the best flavors of autumn. Imagine sinking your teeth into a decadent treat that blends the warm spices of pumpkin, the creamy richness of cheesecake, and the comforting sweetness of snickerdoodles. This ultimate fall dessert mashup is none other than Pumpkin Cheesecake Snickerdoodle Bars.

We will take you through the steps of creating these heavenly bars, starting with the perfect snickerdoodle base, moving on to the creamy pumpkin cheesecake filling, and finishing with the added touches that make this dessert truly irresistible. Whether you’re looking to impress guests at your next gathering or simply craving a cozy night in, these bars are sure to elevate your dessert game and leave your taste buds singing with delight. So, don’t wait any longer – let’s dive into the recipe and savor the flavors of fall like never before with these pumpkin cheesecake snickerdoodles bars.  Everyone’s favorite fall flavors in one dessert.  Pumpkin pie filling over a snickerdoodle crust topped with a crunchy cinnamon sugar topping is the perfect dessert.

Elevate these pumpkin cheesecake snickerdoodle bars to a decadent masterpiece. Once the snickerdoodle cheesecake bars are baked to golden perfection, let them cool slightly before cutting them into squares. For an extra special touch, sprinkle some cinnamon sugar on top for a hint of warmth and sweetness. These bars are the perfect dessert for fall, combining all the flavors and aromas that make this season so special.  If you love snickerdoodle cookies and pumpkin pie this is the dessert for you. 

Treat yourself and your loved ones to a taste of fall with these irresistible pumpkin cheesecake snickerdoodle bars. Get ready to impress at your next gathering or simply enjoy a cozy night in with this delicious dessert. Don’t wait any longer – try out this recipe today and elevate your dessert game!  The perfect combo of two of my favorite things. 

Indulge in the perfect blend of pumpkin, cheesecake, and snickerdoodle flavors with these heavenly dessert bars. Treat yourself and your loved ones to a taste of fall with these irresistible pumpkin cheesecake snickerdoodle bars. Get ready to impress at your next gathering or simply enjoy a cozy night in with this delicious dessert. Don’t wait any longer – try out this recipe today and elevate your dessert game! Fall has never tasted so good with the taste of this classic cookie and pumpkin flavor.

I promise your whole family will love these Pumpkin Cheesecake Snickerdoodle Bars. 

You will want to make this Fall dessert again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family-friendly.
• Comforting
• Full of flavor.
• Perfect for Fall.
• Great for parties.
• Cozy dessert.

Can I make these pumpkin cheesecake bars ahead of time?

These bars freeze beautifully. Just wrap them in plastic wrap and freeze for up to 3 months.  

Can I use other cookie dough for the crust?

Yes!  You can use any of your favorite cookie dough flavors for the crust and crumble. 

Gather your ingredients.

Press the cookie dough into the bottom of the pan.

Make the filling.

Whip the filling.

Spread the filling over the crust.

Add more cookie dough to the top for the crumble.

Bake these easy cheesecake bars.

Serve these pumpkin snickerdoodle cookie bars.

 

Ingredients for this Fall Pumpkin Dessert

• Sugar cookie dough-  I use the refrigerator kind, these work perfectly for this dessert.
• Cinnamon sugar- This is where you get all that snickerdoodle flavor from.
• Cream cheese- This is the base for the cheesecake layer, you want it to be softened to
  room temperature so it mixes easier in the cream cheese filling.
• Powdered sugar-  This sweetens up that cheesecake layer.
• Eggs- Eggs help give the creamy cheesecake filling it’s silky texture.
• Vanilla extract- For flavor in the cream cheese mixture.
• Pumpkin puree- Make sure you are using pumpkin puree and not pumpkin pie mix. There is a big difference.

How to make these delicious pumpkin snickerdoodle bars

1. Preheat your oven to 350 degrees.
2. Line a 9×13 baking dish with parchment paper.
3. Slice one roll of cookie dough and place the slices in the pan and press down to make an even crust.
4. Sprinkle 2 tablespoons of the cinnamon sugar mixture over the crust.
5. In a large bowl using an electric hand mixer combine the cream cheese, powdered sugar, eggs, vanilla extract and pumpkin puree until smooth.
6. Pour the cheesecake mixture over the cookie crust. 
7. Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the
   cheesecake batter.
8. Sprinkle with the remaining cinnamon sugar. 
9. Bake at 350 degrees for 35-45 minutes until the top is golden brown and the middle is just barely jiggly.
10. Set aside to cool.
11. Once cool place in the refrigerator for 4 hours to over night.
12. Slice and serve!
13. Store leftovers in an airtight container in the fridge for up to three days.

Want more cool and pumpkin desserts? Check these out!

• Copycat Starbucks Pumpkin Spice Frappuccino
• Pumpkin Danish Hawaiian Rolls
• Copycat Costco Pumpkin Pie
• Copycat Starbucks Pumpkin Muffins
• Pumpkin Cookie Truffles
• Pumpkin Earthquake Cake

Pumpkin Cheesecake Snickerdoodle Bars

Yield: 12

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

These Pumpkin Cheesecake Snickerdoodle Bars are such a fabulous dessert full of Fall flavor.  Sugar cookie dough sprinkled with cinnamon sugar make up the crust for a luscious easy pumpkin cheesecake filling. 

More sugar cookie dough dots the top with another sprinkle of cinnamon sugar.  This bakes until the top gets nice and golden.  A quick chill in the fridge and these delicious pumpkin bars are ready to serve! This will be your go to dessert all Fall long.

Print

Ingredients

• 2 (16.5 ounce) sugar cookie dough rolls
• 4 tablespoons cinnamon sugar, divided
• 2 (8 ounce) blocks cream cheese, softened
• 1 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree

Instructions

1. Preheat your oven to 350 degrees.

1. Line a 9x13 baking dish with parchment paper.
2. Slice one roll of cookie dough and place the slices in the pan and press down to make an even crust.
3. Sprinkle 2 tablespoons of the cinnamon sugar over the crust.
4. In a large bowl using an electric mixer combine the cream cheese, powdered sugar, eggs, vanilla extract and pumpkin puree until smooth.
5. Pour the cheesecake mixture over the cookie crust. 
6. Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the cheesecake filling.
7. Sprinkle with the remaining cinnamon sugar. 
8. Bake at 350 degrees for 35-45 minutes until the top is golden and the middle is just barely jiggly.
9. Set aside to cool.
10. Once cool place in the refrigerator for 4 hours to over night.
11. Slice and serve!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Make sure to use 100% pumpkin puree and no pumpkin pie filling, they are not the same.
• You can use gingerbread cookie dough when in season.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 41mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 2g