Pumpkin Cheesecake Bars

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Get ready for some cozy fall vibes with these pumpkin cheesecake bars! They’ve got a crunchy gingersnap cookie crust and a deliciously spiced pumpkin cheesecake filling. And the best part? They’re made as bars, so no need for a special pan!

Fall is here, and you know what that means – pumpkin spice everything! From muffins to cookies, we’re diving into all the seasonal flavors. But these pumpkin cheesecake bars? They’re like having classic cheesecake in a convenient handheld form!

Baked to creamy perfection, the pumpkin cheesecake filling is made with canned pumpkin, cream cheese, and a touch of flour. We sweeten them up with coconut sugar and maple syrup for a healthier twist.

Pumpkin Cheesecake Bars

Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Course Dessert
Servings 12


Gingersnap Crust

  • 1.5 cups gingersnap cookie crumbs about 20 cookies
  • 4 tablespoons unsalted butter softened
  • 2 tablespoons coconut oil softened (plus extra for greasing the pan)

Pumpkin Cheesecake Filling

  • 15 oz. pumpkin puree 1 standard can
  • 8 oz. cream cheese 1 standard block
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons maple syrup
  • 1/2 cup coconut sugar or light brown sugar
  • 2 tablespoons white whole wheat flour or all-purpose flour
  • 2 large eggs at room temperature


Gingersnap Crust

  • Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.
  • Make gingersnap cookie crumbs by processing cookies in a food processor.
  • Mix cookie crumbs, butter, and coconut oil in a bowl until crust holds together.
  • Press mixture into the prepared baking dish and bake for 10 minutes.
  • Let crust cool for 10 minutes before adding filling.

Pumpkin Cheesecake Filling

  • In a large bowl, mix all filling ingredients (except eggs) until smooth.
  • Add eggs one at a time, mixing on low speed until just combined.
  • Pour filling over crust and spread evenly.
  • Bake for 38-40 minutes until center is set.
  • Let cool, then refrigerate for at least 2 hours before cutting into bars.


  • Store leftover bars in the fridge for up to 5 days.
  • Freeze bars individually wrapped for up to 3 months.
  • Use crunchy gingersnap cookies for the crust for best results.

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