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To make the best pumpkin cheesecake cookie bars, gather these items: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon pumpkin spice (optional) You might want to switch some ingredients for personal tastes or needs. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap brown sugar for coconut sugar for a lower glycemic index. - Use almond flour if you need a gluten-free option. - Replace cream cheese with a dairy-free cream cheese for a vegan choice. Choosing quality ingredients makes a big difference. Here’s what to look for: - For butter, choose unsalted for better control of the salt level. - Use fresh spices for the best flavor; they lose potency over time. - Select canned pumpkin puree, not pumpkin pie filling, for a pure taste. - Check the cream cheese for freshness; it should be smooth and creamy. These choices help bring out the best in your pumpkin cheesecake cookie bars. Happy baking! First, preheat your oven to 350°F (175°C). Greasing a 9x13 inch baking pan helps. I line it with parchment paper for easy removal later. In a large bowl, mix 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Stir until the sugars blend well. Next, add in 2 large eggs and 2 teaspoons of vanilla extract. Beat this mixture until it looks smooth and creamy. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Now, fold the dry mix into the wet mix gently. Be careful not to overmix! Keep about 1 cup of this cookie dough aside. Spread the rest evenly in your prepared pan to form the base layer. In a new bowl, beat 8 oz of softened cream cheese until it’s smooth. Then, add 1 cup of canned pumpkin puree and 1/2 cup of powdered sugar. If you want, you can mix in 1 teaspoon of pumpkin spice for extra flavor. Blend this until it’s creamy and well combined. Now, spread the pumpkin cheesecake filling over the cookie dough base in the pan. Crumble the reserved cookie dough on top to make a rustic layer. Bake the bars in your preheated oven for about 30-35 minutes. They are done when the edges turn golden and a toothpick comes out with a few moist crumbs. Let the bars cool in the pan for about 20 minutes. Use the parchment paper to lift them out, then cut into squares and serve. Enjoy your delicious pumpkin cheesecake cookie bars! To keep your cookie bars soft, avoid overmixing. When you add the dry mix to the wet mix, fold gently. You want to blend the ingredients just until combined. If you mix too much, your bars may turn out tough and dry. Remember, less is more! Set your oven to 350°F (175°C). Bake the bars for 30 to 35 minutes. Look for a golden edge and a toothpick that comes out with moist crumbs. If the toothpick is clean, they might be overbaked. Every oven is different, so keep an eye on them. Cut the bars into squares after they cool for 20 minutes. For a pretty touch, dust the tops with powdered sugar. You can also add a drizzle of caramel sauce or whipped cream for extra flair. Serve them on a nice plate, and watch your guests smile! {{image_2}} You can make these bars gluten-free easily. Just swap the all-purpose flour for a gluten-free blend. Make sure your blend includes xanthan gum for the best texture. You will still get that rich pumpkin flavor and creamy cheesecake filling. Follow the same steps in the recipe. Your friends will never know they are gluten-free! To make vegan pumpkin cheesecake cookie bars, use plant-based butter instead of regular butter. Replace the eggs with flaxseed meal or applesauce. For the cream cheese layer, use a vegan cream cheese. There are many great brands available today. The pumpkin puree will still shine through, giving you that fall flavor. Follow the original recipe steps for easy results. Want to add more flavor? Try mixing in chocolate chips. They add a nice sweetness and a fun texture. You can also fold in chopped nuts like pecans or walnuts. This will give your bars a delightful crunch. If you like spices, consider adding more cinnamon or a dash of clove. Each variation can change the taste in fun ways. Enjoy experimenting! To keep your pumpkin cheesecake cookie bars fresh, store them in an airtight container. Make sure they are completely cool before sealing. Place parchment paper between layers if stacking. This prevents sticking. Store them at room temperature for up to three days. For longer freshness, keep them in the fridge for about a week. You can freeze these cookie bars for up to three months. First, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. When you're ready to enjoy them, thaw in the fridge overnight. This helps maintain their texture and flavor. Reheating is simple and quick. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Heat each bar for about 15-20 seconds. Be careful, as they can get too hot quickly. Enjoy them warm for a cozy treat! Yes, you can make these bars ahead of time. I often bake them a day before serving. After they cool, store them in an airtight container. They will stay fresh for about three days. This also allows the flavors to blend nicely. Just remember to keep them in the fridge if you use cream cheese. To cut these cookie bars, first let them cool. Once they are cool, lift them out of the pan using the parchment paper. Place the bars on a cutting board. Use a sharp knife for clean cuts. If you want perfect squares, wipe the knife between cuts. This keeps the edges neat and tidy. You will know the bars are done when the edges turn golden brown. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If there is wet batter, give them a few more minutes. Keep an eye on them, so they do not overbake. You now have a clear path to making delicious pumpkin cheesecake cookie bars. We covered the key ingredients, substitution options, and tips for choosing the best items. The step-by-step instructions make preparation easy. I shared tips on baking them just right and presenting them well. Plus, there's room for variations and smart storage ideas. These bars can fit any diet and occasion. With these tips, you can enjoy this tasty treat anytime. So, gather your ingredients and bake with confidence!

Pumpkin Cheesecake Cookie Bars

Indulge in the deliciousness of pumpkin cheesecake cookie bars, the perfect treat for fall! With a rich cream cheese filling and a spiced cookie crust, these bars are easy to make and sure to impress. Follow our simple step-by-step instructions to create a dessert that combines the flavors of pumpkin and cheesecake in every bite. Click through to explore this delightful recipe and make your autumn gatherings sweeter!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup canned pumpkin puree

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon pumpkin spice (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until the sugars are fully integrated.

      Add the eggs and vanilla extract to the mixture. Beat until smooth and creamy.

        In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

            Reserve about 1 cup of the cookie dough and spread the remaining batter evenly in the prepared baking pan, creating the bottom layer.

              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.

                Spread the pumpkin cheesecake mixture evenly over the cookie dough layer in the baking pan.

                  Crumble the reserved cookie dough over the pumpkin cheesecake layer, creating a rustic topping.

                    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.

                      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.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16 squares