These Pumpkin Cheesecake Cookie Bars are the perfect seasonal fall dessert. We’re adding pumpkin flavor to every single layer, even the sweet and creamy pumpkin cheesecake filling. This easy recipe calls for the limited-edition Pillsbury Pumpkin Cookie Dough, but you can substitute any chocolate chip cookie dough.
I love trying new seasonal foods that show up every year in the fall.
This year, one of the seasonal items that I found was the Pillsbury Pumpkin Cookie Dough.
You can find this dough any place you would find refrigerated cookie dough.
The pumpkin cookie dough has cream cheese-flavored chips, which adds extra flavor to our pumpkin-inspired cookie bars.
If you can’t find the pumpkin cookie dough, you can substitute any chocolate chip cookie dough.
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Key to Success #1 – Locate the Pumpkin Cookie Dough
This recipe calls for Pillsbury Pumpkin Cookie Dough with Cream Cheese Flavored Chips.
If you haven’t heard of it, it’s a refrigerated cookie dough that is only available at certain times of the year.
I’ve had good luck finding it in the late summer or autumn months.
You can purchase it at Walmart or I’ve also seen it at my local grocery store.
It’s located in the refrigerated cookie dough section.
I really like this pumpkin cookie dough because it adds extra pumpkin flavor to this seasonal recipe.
If you can’t find it though, you can use any chocolate chip cookie dough.
You can even make your own chocolate chip cookie dough if you prefer.
We have a great recipe for Rainy Day Chocolate Chip Cookies that would be perfect in this recipe.
One package of cookie dough will be used for the bottom crust of the cookie bars.
I’ve found that it’s easiest to separate the dough before pressing it into the bottom of the pan.
For the top cookie layer, roughly chop the remaining package of cookie dough then sprinkle it on top of the filling.
As the cookie bars bake, the bits of cookie dough will all bake together to form the top crust.
As a reference, the image below shows the chopped cookie dough bits and the white chocolate chips before baking.
Key to Success #2 – Soften the Cream Cheese Before Mixing
Before starting to create the cream cheese layer, let the cream cheese soften.
The simplest approach to softening cream cheese is to leave it out on the counter for a couple of hours.
If you’re in a hurry, cream cheese may be softened in the microwave.
Unwrapped cream cheese should be placed in a microwave-safe bowl and heated for 20 seconds on high, or until softened but not melted.
Use a hand mixer to blend the cream cheese and sugar until the mixture is completely smooth.
Next, add in the pumpkin puree (not pumpkin pie filling) and the spices.
Blend until the filling is smooth and creamy.
Spread it over the bottom layer of the cookie crust.
Key to Success #3 – Chill the Bars Before Slicing
The Pumpkin Cookie Cheesecake Bars will need to be baked for about 40 minutes.
At this point, the topping should be golden brown and the filling should be mostly set.
It will jiggle a little bit and that is okay.
Allow the bars to cool for an hour or more before refrigerating them.
You can certainly eat them while they are piping hot straight from the oven.
They will be delicious, no doubt.
But if you want them to cut into bars, they will need to be cold or at room temperature.
Top them with whipped cream right before serving or eat them plain.
I think they look awfully cute with the whipped cream on top though!
Save this Pumpkin Cheesecake Cookie Bars recipe to your favorite Fall Desserts board or your Pumpkin Goodies board.
- 2 pkgs (14 oz each) Pillsbury Pumpkin Cookie Dough
- 2 pkgs (8 oz each) cream cheese
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup white chocolate chips
- Preheat the oven to 350 degrees F. Grease a 9x13-Inch baking dish. Set aside.
- Press one package of cookie dough into the bottom of the greased baking dish.
- In a medium bowl, cream together the cream cheese and sugar until the mixture Is smooth and creamy. Blend in pumpkin puree, cinnamon, nutmeg, and vanilla extract. Spread pumpkin mixture over the cookie dough In the baking dish.
- Use a sharp knife to chop the remaining package of cookie dough. Sprinkle the dough and white chocolate chips over the pumpkin mixture. While In the oven, the chopped cookie dough will bake together to form the topping.
- Bake uncovered for 40 minutes until the topping is golden brown and the filling Is set. Chill before serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 67mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.