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Perfect Cinnamon Pumpkin Cheesecake Snickerdoodle Bars

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These bars combine a buttery, cinnamon-spiced snickerdoodle crust with a creamy pumpkin cheesecake filling and a crumbly, sugary top. They’re the perfect fall dessert that tastes like you spent hours but comes together in about an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons ground cinnamon, divided
  • ¼ cup granulated sugar (for topping)
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with non-stick spray.
  2. In a large bowl, cream together softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Add egg and beat until combined.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and 2 tablespoons cinnamon. Gradually add to wet mixture, mixing on low until just combined. Reserve 1 cup of dough for topping. Press remaining dough evenly into prepared pan.
  4. In a clean bowl, beat softened cream cheese and ¾ cup sugar until smooth, about 2 minutes. Add eggs one at a time, beating well after each. Mix in vanilla, pumpkin puree, pumpkin pie spice, and 1 tablespoon flour until fully combined.
  5. Pour cheesecake filling over crust and spread evenly. Crumble reserved dough over the top. In a small bowl, mix remaining 1 tablespoon cinnamon with ¼ cup sugar and sprinkle over the top.
  6. Bake for 35-40 minutes, until edges are golden and center is set but slightly jiggly. If top browns too quickly, tent with foil after 25 minutes.
  7. Cool completely in pan on a wire rack (about 1 hour), then refrigerate for at least 1 hour or overnight.
  8. Use parchment handles to lift bars out of pan. Slice into 24 bars (6×4). Wipe knife clean between cuts for neat slices.

Notes

Don’t overbake; center should be slightly jiggly. Use room temperature ingredients for best texture. Press crust firmly to prevent seepage. Chill completely before slicing for clean cuts. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cheesecake bars, snickerdoodle bars, fall dessert, pumpkin dessert, cinnamon bars, cheesecake bars

Find it online: https://junomeals.com/perfect-cinnamon-pumpkin-cheesecake-snickerdoodle-bars-recipe/