Decadent Pumpkin Cheesecake Cookie Bars Recipe

Ingredients

• 1 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 2/2 granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.5 teaspoon salt
• 1 cup canned pumpkin puree
• 8 oz cream cheese, softened
• 0.5 cup powdered sugar
• 1 teaspoon pumpkin spice (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until the sugars are fully integrated.
3. Add the eggs and vanilla extract to the mixture. Beat until smooth and creamy.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Reserve about 1 cup of the cookie dough and spread the remaining batter evenly in the prepared baking pan, creating the bottom layer.
7. In another mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, and pumpkin spice (if using). Mix until well combined and creamy.
8. Spread the pumpkin cheesecake mixture evenly over the cookie dough layer in the baking pan.
9. Crumble the reserved cookie dough over the pumpkin cheesecake layer, creating a rustic topping.
10. Bake in the preheated oven for 30-35 minutes or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
11. Allow the bars to cool in the pan for at least 20 minutes before lifting them out using the parchment paper. Cut into squares and serve.