Pumpkin Cheesecake Bars

4.34 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Delightfully cozy pumpkin cheesecake bars feature a crunchy gingersnap cookie crust and a spiced pumpkin cheesecake filling. They come together with classic cheesecake ingredients, but are made as bars instead of in a spring-form pan.

email me this recipe
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Please enable JavaScript in your browser to complete this form.
pumpkin cheesecake bar topped with whipped cream on a plate

Fall is here which means it’s pumpkin spice season! We’re enjoying plenty of seasonal recipes like these pumpkin muffins and pumpkin ginger molasses cookies, as well as these perfectly spiced pumpkin cheesecake bars. They’re everything we love about classic cheesecake in a nice handheld bar form!

Baked to creamy perfection in the oven, the pumpkin cheesecake filling is made with canned pumpkin, cream cheese, and a little flour. They’re sweetened with coconut sugar and maple syrup for a more nutritious option.

Featured Comment

“These were a delicious dessert for our thanksgiving dinner this year! That gingersnap crust is just the best!” – Jenna

What You Need for Pumpkin Cheesecake Bars

Made with basic fall baking ingredients, these pumpkin cheesecake bars come together quickly and easily. You’ll need:

  • Gingersnap Cookies: Make sure to use crunchy gingersnap cookies for the crust, not soft gingersnap cookies. We tested this recipe with Nabisco’s Ginger Snaps which were the perfect crunchy texture for gingersnap cookie crumbs. They held up great in crust-form!
  • Butter + Coconut Oil: Room temperature butter and coconut oil add moisture and flavor to the crust, as well as hold it together while it bakes. Take out the butter from the refrigerator about 30 minutes-1 hour before you plan to make the bars so it’s softened and ready to go.
  • Pumpkin: We use 1 standard can (15 ounces) of pumpkin purée for these cheesecake bars. Any brand works!
  • Cream Cheese: Can’t have cheesecake bars without cream cheese! Full-fat block-style cream cheese is best.
  • Pumpkin Pie Spice: Adds warm and cozy pumpkin pie flavor to these bars. Our homemade pumpkin pie spice is a great option, or use your favorite store-bought mix.
  • Sweeteners: We use a combination of pure maple syrup and coconut sugar to sweeten the bars. Maple pairs wonderfully with the other fall flavors!
  • Flour: A little flour thickens the filling and helps it stay intact as the bars bake.
  • Eggs: Bind the filling together. When you take out the butter for the crust, take out the eggs, too. Room temperature eggs combine more easily with the filling ingredients and help to prevent any over-mixing.
pumpkin cheesecake bar crust being mixed in a bowl

Substitutions for Pumpkin Cheesecake Bars

With only 10 ingredients, these pumpkin cheesecake bars are already made with pretty simple ingredients. Here are a couple variations to try:

Crust: Use a traditional graham cracker crust or a shortbread-style crust instead of a gingersnap cookie crust. For a graham cracker crust, follow the crust instructions in our chocolate chai Greek yogurt cheesecake bars recipe (omit the cocoa powder). For a shortbread crust, follow the crust instructions in our apple pie bars recipe.

Pumpkin: Instead of pumpkin, use the same amount of sweet potato purée for sweet potato cheesecake bars.

Sugar: If you don’t have coconut sugar on hand, the same amount of brown sugar works in a pinch.

pumpkin cheesecake bar crust being pressed into a pan


How many gingersnap cookies do you need?

We used about 20 gingersnap cookies for 1.5 cups of gingersnap cookie crumbs. You may need more/less depending on what brand/kind/size of gingersnap cookies you use

Can you make these bars with a graham cracker crust?

Yes, use the graham cracker crust recipe from our chocolate chai Greek yogurt cheesecake bars.

pumpkin cheesecake bar filling being mixed in a bowl
pumpkin cheesecake bars in a pan


These are such a great make-ahead holiday recipe! After cooling completely, tightly cover the pan of bars with plastic wrap and refrigerate for up to 2 days before slicing and serving. Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.

Freezing Cheesecake Bars

Pumpkin cheesecake bars freeze beautifully! Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap to prevent freezer burn, and place into freezer-safe container. Freeze for up to 3 months.

pumpkin cheesecake bar with a bite taken out of it on a plate

Serving Suggestions

While delicious without toppings, jazz up these pumpkin cheesecake bars with a dollop of whipped cream or scoop of vanilla ice cream, a sprinkle of chopped walnuts or pecans, a drizzle of salted caramel, or a dusting of gingersnap crumbs. They’re a cozy way to end any fall meal!

4.34 from 6 votes

Pumpkin Cheesecake Bars

Made with a gingersnap cookie crust and spiced pumpkin cheesecake filling, these creamy pumpkin cheesecake bars are an ultra cozy fall dessert.
Prep: 20 minutes
Cook: 1 hour
Cool + Chill Time: 3 hours
Total: 4 hours 20 minutes
Servings: 12
email me this recipe
Plus, enjoy weekly doses of recipe inspiration!
Please enable JavaScript in your browser to complete this form.


Gingersnap Crust

  • 1.5 cups gingersnap cookie crumbs*, about 20 cookies
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons coconut oil, room temperature, plus more 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, room temperature


Gingersnap Crust

  • Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil. Set aside.
  • Make the gingersnap cookie crumbs. Place the gingersnap cookies in a food processor and process for about 1 minute until they turn into crumbs.
  • Add the cookie crumbs, butter, and coconut to a large bowl. Use a spatula (or your hands) to mix the ingredients together until the crust mixture holds its form.
    a person baking pumpkin cheesecake bars.
  • Transfer the crust mixture to the prepared baking dish. Use a spatula to flatten the crust mixture evenly into the pan. The more tightly packed the mixture, the better.
    a white spatula is being used to mix the ingredients for pumpkin cheesecake bars in a baking pan.
  • Bake for 10 minutes. Remove from the oven and let rest for at least 10 minutes before adding the cheesecake filling. Keep the oven on while you make the filling.

Pumpkin Cheesecake Filling

  • Place all ingredients (except for the eggs) into a large bowl. Use a handheld mixture set on low/medium speed to mix together until smooth.
  • Add the eggs into the bowl with the pumpkin filling. Mix to incorporate the eggs into the filling on the lowest speed. Only mix until the eggs are *just* combined (careful not to over mix).
    two eggs in a bowl of pumpkin cheesecake bars.
  • Pour the pumpkin filling over the crust. Make sure it's evenly spread out.
  • Bake until the center of the bars are gelatin-like, about 38-40 minutes.
    A delicious pumpkin cheesecake bar sits on a marble countertop.
  • Remove bars from the oven and let cool completely at room temperature. Once cool, transfer to the refrigerator and chill for at least 2 hours before cutting into bars.
  • Top with your favorite whipped cream and a dusting of gingersnap crumbs.
    pumpkin cheesecake bar on a plate

Tips & Notes

  • Storage: Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Once fully cooled, cut the pan of bars into squares, place in a single layer on a baking sheet, and freeze until fully frozen. Remove the bars from the freezer, wrap individually in aluminum foil or plastic wrap, and place into freezer-safe container. Freeze for up to 3 months. 
  • Gingersnap Cookies: Make sure the gingersnap cookies you use are hard and crunchy. The soft kind will not work for this recipe. HERE is the product we tested this recipe with.
  • Recipe Update: We updated the recipe on 11/27/19. We had a typo in the recipe saying 2 tablespoons of pumpkin pie spice. We’ve decreased it to 2 teaspoons, which is the correct amount!

Watch It

[adthrive-in-post-video-player video-id=”jWCd1JvL” upload-date=”2019-10-11T09:00:00.000Z” name=”Pumpkin Cheesecake Bars” description=”Say hello to the ultimate harvest dessert! These Pumpkin Cheesecake Bars with a gingersnap crust and a delicious pumpkin pie cheesecake filling are perfect for wowing your dinner guests, but easy enough for a simple night in.”]


Calories: 238 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 14 g, Fiber: 1 g, Sugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!

Similar Recipes:

About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

4.4 5 votes
Recipe Rating
Notify of
Recipe Rating

Recipe Rating

Inline Feedbacks
View all comments
November 21, 2021 9:54 am
Recipe Rating :

5 stars
Such a perfect fall dessert. The ginger snap crust brings it all together. So good!

Jenna P
November 27, 2020 6:32 pm
Recipe Rating :

5 stars
These were a delicious dessert for our thanksgiving dinner this year! That gingersnap crust is just the best!

November 12, 2020 8:35 am

I would love to make these bars. They’re beautiful. I do have a question, though: while, I don’t follow any particular diet, I was wondering if there would be a possible egg replacement? I’ve seen cornstarch added, but I’m not sure if that would work given the fact there is a dab of flour in the recipe. I apologize for the weird question, but I wanted to ask. Thanks in advance!

November 12, 2020 7:25 pm
Reply to  Lauren

Hey Lauren! Unfortunately, we don’t have a good sub for you as we’ve never tested it!

November 13, 2020 8:47 am
Reply to  Lee Funke

That’s okay, I will give your recipe a try as written. Thank you, Lee, for your response!

November 15, 2020 12:24 pm
Reply to  Lauren

Hi! I made this wonderful recipe. I tweaked the crust, and used only 2 tablespoons of butter spread. My crust may be thinner, but tastes very good; I didn’t have as many graham crackers as I thought I had, so I improvised! Also, instead of 2 teaspoons of pumpkin pie spice, I used 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and also 1 teaspoon vanilla extract. Additionally, I used a Greek cream cheese, which has more protein and less fat. Finally, I used all purpose flour. I baked it for 38 minutes and left it in the oven for about 3-5 with the oven turned off to try to prevent cracking. It turned out great! I’ve never made a cheesecake dessert before, and I was thrilled this was a “healthy” twist on a very good dessert. Thank you so much for your creativity when it comes to recipes.

October 28, 2019 7:16 pm
Recipe Rating :

5 stars
Made these this weekend for a dinner with friends – they turned out awesome and were a big hit! I followed recipe as written. Great recipe!!

October 18, 2019 9:28 pm
Recipe Rating :

5 stars
Made these GF for Canadian Thanksgiving and they were a hit – even with my non-celiac friends!

October 20, 2019 2:19 pm
Reply to  Haley

LOVE! What did you use for the cookie crumble?

October 12, 2019 7:46 pm
Recipe Rating :

2 stars
Is the measurement for the pumpkin pie spice accurate? I made these and they were extremely bitter from the spice. I will make it again because they look amazing, but use 2 teaspoons of spice instead.

October 13, 2019 7:45 pm
Reply to  Shannon

Hi! OH NO. That was definitely supposed to say teaspoons. I am so sorry! Thanks for calling that ut!

November 26, 2019 9:41 pm
Reply to  Lee Funke

So is it teaspoon or tablespoon? I don’t see that it has been changed in the instructions or the *comment regarding the pumpkin pie spice measurement…
Going to make this and want to make sure I get it right. Thank you!

November 27, 2019 11:49 am
Reply to  Megan

Hi there! it is TEASPOONS. Thanks for calling this out again. Just updated in the recipe card!

October 11, 2019 11:36 am

I have a dairy sensitivity. Can I use earth balance butter and what would you suggest to replace the cream cheese? Want to make for a birthday treat 🙂

October 12, 2019 10:27 am
Reply to  Danielle

Hey Danielle! Unfortunately, I would not recommend skipping the dairy/cream cheese. We haven’t tested a dairy-free version of this, but check out our other pumpkin bars: https://fitfoodiefinds.com/healthy-pumpkin-pie-bars/