Pumpkin Chocolate Chip Cheesecake Bars

Pumpkin Chocolate Chip Cheesecake Bars are rich, decadent and so delicious. A fudgy pumpkin chocolate chip base is topped with a creamy cheesecake layer studded with more chocolate chips.

stack of square cut pumpkin cheesecake bars on a white plate

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Pumpkin Chocolate Chip Cheesecake Bars

For the base, I adapted a pumpkin chocolate chip cookie recipe, using brown sugar and less leavening, so it would be richer and more fudgy. I topped it with an easy to make cheesecake batter and added chocolate chips to both the base and the cheesecake topping. This adds a fabulous texture and chocolatey deliciousness to the bars.

I made these the day before and put them in the fridge with a big Do Not Eat sign on them. There was a little bit of grumbling from my boys about me not making them for them to eat. Fortunately, there were a couple of bars left, so I brought them home and my oldest son devoured them and declared them really good. I loved them too. I’ll have to make another pan again soon.

Ingredients

Flour
Pumpkin Spice
Butter
Brown Sugar
Pumpkin Puree
Egg
Chocolate Chips

Recipe Instructions

Preheat oven to 350°. Line 9-by-9-inch baking pan with foil, leaving an overhang on ends.
Prepare cheesecake layer.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree . Stir in 1 cup chocolate chips.
Spread batter evenly in prepared pan. Spread cream cheese mixture over pumpkin batter. Sprinkle with ½ cup chocolate chips.
Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in pan.
Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.

top view of stack of square cut pumpkin cheesecake bars on a white plate

Frequently Asked Questions

Can You Freeze These Bars?

I prefer to eat them within a day or two but they do freeze decently compared to other cheesecake bars.

Can I make pumpkin cheesecake bars ahead of time?

Yes! I made mine the day before and they tasted great the next day. Just be sure to put a not of them so no one digs in until you want them too!

Does it matter if cream cheese is room temperature?

Cream cheese that is at room temperature tends to be creamier when it is mixed. If you need to get cream cheese to room temp quickly, simply remove the packaging and put the cream cheese in the microwave for 15 seconds.

top view of the full baked then cut into squares of pumpkin cheesecake bars on a cutting board

More Recipes

If you’ve tried this Pumpkin Chocolate Chip Cheesecake Bars or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe Rate this Recipe

5 from 3 votes

Pumpkin Chocolate Chip Cheesecake Bars

Prep Time15

Cook Time45

Total Time1

Servings: bars

Calories: 300kcal

Author: Barbara Schieving

Ingredients

1 ¼ cup all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter room temperature
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup canned pumpkin puree
1 ½ cups semisweet chocolate chips divided

Cheesecake Layer

1 package 8 oz cream cheese, softened
½ cup sugar
1 egg room temperature
1 tablespoon flour

Instructions

Preheat oven to 350°. Line bottom and sides of a 9-by-9-inch baking pan with foil, leaving an overhang on ends.
Prepare cheesecake layer: In a small bowl, beat cream cheese and sugar until smooth. Add 1 egg and flour and beat until blended; set aside.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in 1 egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Stir in 1 cup chocolate chips.
Spread batter evenly in prepared pan. Spread cream cheese mixture over pumpkin batter. Sprinkle with ½ cup chocolate chips.
Bake until edges begin to pull away from sides of pan and cheesecake is set, about 45 minutes. Cool completely in pan.
Lift bars from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 16 squares.

Nutrition

pin of pumpkin cheesecake bars with text

Pumpkin Chocolate Chip Cheesecake Bars are a yummy recipe that tastes like everything fall. They are worth the few extra steps to make because they are rich and tasty.

Facebook Pinterest

Comments

5 from 3 votes (1 rating without comment)

Pumpkin Chocolate Chip Cheesecake Bars

WANT TO SAVE THIS RECIPE?

Pumpkin Chocolate Chip Cheesecake Bars

Ingredients

Recipe Instructions

Frequently Asked Questions

More Recipes

WANT TO SAVE THIS RECIPE?

Pumpkin Chocolate Chip Cheesecake Bars

Ingredients

Cheesecake Layer

Instructions

Nutrition

About Melissa & Barbara

Leave a Reply Cancel reply

WANT TO SAVE THIS RECIPE?

Pumpkin Chocolate Chip Cheesecake Bars

Ingredients

Recipe Instructions

Frequently Asked Questions

More Recipes

WANT TO SAVE THIS RECIPE?

Pumpkin Chocolate Chip Cheesecake Bars

Ingredients

Cheesecake Layer

Instructions

Nutrition

About Melissa & Barbara

Reader Interactions

Comments

Leave a Reply Cancel reply