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These Pumpkin Streusel Cheesecake Bars are a rich, creamy fall dessert bar made with a buttery oatmeal cookie crust, smooth pumpkin cheesecake filling, and sweet chocolate and caramel drizzles. Perfect for holidays, parties, or cozy autumn baking, this pumpkin dessert recipe combines classic pumpkin spice flavor with an easy bar format everyone will love.

pumpkin streusel cheesecake bars

pumpkin-streusel-cheesecake-bars

Pumpkin Streusel Cheesecake Bars

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A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.

pumpkin spice bars with cream cheese frosting

pumpkin-spice-bars-with-cream-cheese-frosting

Pumpkin-Spice Bars with Cream Cheese Frosting

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Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.

pumpkin ginger bars

pumpkin-ginger-bars

Pumpkin-Ginger Bars

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Betty Crocker® pumpkin cookie mix adds flavor to these wonderful bars. A dessert drizzled with caramel sauce and topped with pecans.

deluxe pumpkin bars

deluxe-pumpkin-bars

Deluxe Pumpkin Bars

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Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.

pumpkin streusel cookie bars

pumpkin-streusel-cookie-bars

Pumpkin Streusel Cookie Bars

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You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

gluten free harvest pumpkin spice bars

gluten-free-harvest-pumpkin-spice-bars

Gluten-Free Harvest Pumpkin Spice Bars

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No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.

gluten free pumpkin streusel cheesecake bars

gluten-free-pumpkin-streusel-cheesecake-bars

Gluten-Free Pumpkin Streusel Cheesecake Bars

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Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you’re feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you’ll have the best dessert on the whole table!

harvest pumpkin spice bars

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Purchasing                  

Rise to the occasion!  If using self-rising flour, there is no need to add baking powder, baking soda and salt.

Substitution                

Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.

Variation                   

It’s important not to substitute canned pumpkin pie mix in this recipe. Canned pumpkin pie mix has added sugar and spices. Using canned pumpkin gives you, the baker, control over sugar and spice levels in your dessert.

harvest-pumpkin-spice-bars

Harvest Pumpkin-Spice Bars

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Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money. 

incredibly moist pumpkin spice cake with cream cheese frosting

To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or until just softened.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of plate, and remove them after you’ve finished frosting.

Garnish top of frosted cake with chopped walnuts or pecans for an added crunch.

incredibly-moist-pumpkin-spice-cake-with-cream-cheese-frosting

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

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Easier than pie? Create the same rich flavors of pumpkin pie in an easy  pumpkin dessert that's large enough to serve a crowd. 

pumpkin dessert squares

No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/2 teaspoon ground nutmeg.

Substitution

pumpkin-dessert-squares

Pumpkin Dessert Squares

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Bring the warm, comforting flavors of autumn to your table with these delicious Cream Cheese-Frosted Pumpkin Bars. This recipe is a true crowd-pleaser, combining a soft, spiced pumpkin cake base with a luscious, velvety layer of homemade cream cheese frosting. By using Bisquick™ as a clever baking shortcut, these bars come together quickly and bake up with an incredibly tender, moist texture. Packed with real pumpkin and sweet raisins, they are the perfect treat for Thanksgiving gatherings, autumn potlucks, or cozy weekend baking. Cut into shareable squares, they are guaranteed to be the star of any fall dessert spread!

cream cheese frosted pumpkin bars

Bake Cream Cheese-Frosted Pumpkin Bars! Soft, spiced pumpkin bars made with Bisquick™ and topped with a rich, homemade cream cheese frosting.

If you want a deeper, more complex spice flavor, you can use two teaspoons of pumpkin pie spice instead of the ground cinnamon in this recipe.

To make these bars extra festive, top each square with a piece of Halloween candy. Or, lightly press a small leaf-shaped cookie cutter into the center of each cut bar and use a cotton swab to dust ground cinnamon inside the cutter, creating a beautiful leaf design.

Special Touch

If you are short on time, make this recipe even easier by using a tub of Betty Crocker™ Rich &amp; Creamy Cream Cheese Frosting instead of making the scratch frosting.

Time-Saver

Here’s a look at the ingredients you’ll need to make these delicious Cream Cheese-Frosted Pumpkin Bars.Bisquick™ Original Pancake &amp; Baking Mix: This versatile mix serves as the perfect shortcut, providing the ideal structure for a soft, moist, cake-like bar without measuring flour or baking powder.Canned Pumpkin: Make sure to use 100% pure canned pumpkin (not pumpkin pie mix) to get that authentic, rich pumpkin flavor and beautiful orange color.Cream Cheese &amp; Butter: Softened to room temperature, these form the rich, tangy, and velvety base of your homemade frosting.Raisins: These sweet, chewy gems are folded into the batter, adding a delightful burst of texture and natural sweetness to every bite.Other Ingredients You’ll Need: Granulated sugar, vegetable oil, ground cinnamon, baking soda, eggs, milk, vanilla, and powdered sugar.

Recipe Ingredients 

Here are our favorite tips for making the best Cream Cheese-Frosted Pumpkin Bars. Follow the recipe for all the specifics.<h3>1. Mix the Batter</h3>In a large bowl, beat the Bisquick™ mix, sugar, oil, cinnamon, baking soda, eggs, and pumpkin with an electric mixer until smooth. Stir in the raisins.<h3>2. Bake and Cool</h3>Pour the batter into your greased 15x10x1-inch pan. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool completely.<h3>3. Make the Frosting</h3>Beat the softened cream cheese, butter, milk, and vanilla until smooth. Gradually beat in the powdered sugar until you have a creamy, spreadable frosting.<h3>4. Frost and Slice</h3>Spread the cream cheese frosting evenly over the cooled bars. Cut into 48 individual serving squares.

How to Make Cream Cheese-Frosted Pumpkin Bars

Use these great tips for storing baked Cream Cheese-Frosted Pumpkin Bars.<h3>Room Temperature</h3>Because these bars feature a rich cream cheese frosting, they should not be left out at room temperature for more than two hours for food safety.<h3>Refrigerator</h3>Store the bars covered in the refrigerator for up to 5 days.<h3>Freezer</h3>Place bars in an airtight freezer food-storage container and store in the freezer for up to 3 months.<h3>Thawing</h3>Thaw bars in the refrigerator overnight. We do not recommend reheating in the microwave, as the cream cheese frosting will melt.

How to Store Cream Cheese-Frosted Pumpkin Bars

Yes, absolutely! If you are not a fan of raisins, you can easily omit them from the recipe without changing the baking time or texture of the pumpkin bars. Alternatively, you can swap them for chopped walnuts, pecans, or even semisweet chocolate chips for a delicious twist.

Can I leave the raisins out of this recipe?

cream-cheese-frosted-pumpkin-bars

Cream Cheese-Frosted Pumpkin Bars

Pumpkin Streusel Cheesecake Bars with creamy pumpkin filling, oatmeal cookie crust, and chocolate and caramel drizzles. Easy baked fall dessert bars.

A food processor can be used for even easier preparation. Place cookie base ingredients in the processor bowl; pulse until crumbly. Reserve 1 cup for the topping. Press the remaining cookie base mixture in the pan. Place filling ingredients in the processor bowl; pulse until well blended. Continue recipe as directed.

To drizzle the chocolate syrup and caramel topping easily, place each in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle over the bars.

Here are the ingredients for making Pumpkin Streusel Cheesecake Bars.Oatmeal Cookie Mix: This forms the base of the bars and also becomes part of the crumbly streusel topping, giving the bars structure and an oat-cookie flavor.Gingersnap Cookies: Crushed gingersnaps add extra crunch and warm spice flavor that naturally pairs with pumpkin.Pecans: Chopped pecans add nutty flavor and a little texture to both the crust and topping.Cream Cheese: This creates the rich, creamy cheesecake layer in the middle.Pumpkin: Canned pumpkin gives these bars their signature fall flavor, color, and moisture, making them true pumpkin cheesecake bars.Pumpkin Pie Spice: This brings the classic warm pumpkin spice flavor to the filling.Eggs: Eggs help bind the filling, so the cheesecake layer bakes up firm enough to cut into bars.Other Ingredients You’ll Need: Butter, sugar, all-purpose flour, whipping cream, chocolate syrup, and caramel topping.

Recipe Ingredients

Here are the steps and tips for making these fall dessert bars.<h3>1. Make and Bake the Cookie Mixture</h3>Stir together the oatmeal cookie mix, crushed gingersnaps, and pecans. Then, cut in the cold butter until the mixture is crumbly. Before pressing the crust in the pan, reserve some of the crumb mixture for topping the filling. Bake for 10 minutes, and cool for 10 minutes.<h3>2. Make the Filling and Top the Crust</h3>While the crust is baking and cooling, mix together the filling ingredients. Spread the filling over the warm crust, and sprinkle the reserved crumb mixture on top.<h3>3. Bake and Chill</h3>Bake until the center is set, and cool for 30 minutes. Then, don’t skip the chill time. Refrigerating for about 2 hours helps the bars firm up for clean, neat slicing.<h3>4. Add Toppings</h3>Drizzle the chilled bars with chocolate syrup and caramel topping, then cut into 24 bars

How to Make Pumpkin Streusel Cheesecake Bars

Here’s the best way to store any leftover pumpkin cheesecake bars.<h3>Refrigerator</h3>Store these bars covered in the refrigerator for up to 3 days.

How to Store Pumpkin Streusel Cheesecake Bars

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These darling pumpkin pie lookalike cookie bars will be the hit of your fall gathering. Betty Crocker™ sugar cookie mix and pudding make a soft and chewy bar flavored with pumpkin pie spice and decorated with our Rich & Creamy vanilla frosting tinted and piped to mimic the look of the classic pie.

pumpkin pie cookie bars

Piping tips and disposable decorating bags help to give a more a polished look to the finished cookie and make cleanup a breeze! Both can be found in the cake decorating aisle at craft or specialty stores.

To easily line bottom of pan, tip upside down, and form foil around bottom and sides. Flip pan over, and place foil insert inside pan for a perfect fit!

<a href="//www.bettycrocker.com/-/media/gmi/core-sites/bc/files/pdf/PumpkinPieCookieBars.pdf ">View/Print the diagram here.
</a>

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Pumpkin Pie Cookie Bars

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