Creamy Pumpkin Cheesecake Bars: Spiced Autumn Dessert Recipe

These easy pumpkin cheesecake bars combine a moist, spiced pumpkin cake with a smooth cream cheese filling and a crunchy pecan praline topping — the perfect fall dessert.

For more cozy seasonal desserts, try a classic pumpkin cheesecake, pumpkin cream cheese bars, or caramel apple cheesecake bars.

Why I Love These Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are one of my favorite autumn treats. They’re easy to prepare and deliver multiple textures and flavors: tender pumpkin cake layers, a silky cheesecake center, and a buttery, crunchy praline on top. The warm spices, rich pumpkin, and nutty topping work beautifully together. Here are a few reasons to make them:

• Pecan praline topping. A simple praline made from butter, brown sugar, flour, and chopped nuts adds crunch and caramelized flavor — it’s the perfect contrast to the creamy filling.
• Comforting and crowd-pleasing. These bars are great for weeknights, potlucks, or holiday dessert tables. They capture classic fall flavors without being overly heavy.
• Simple and quick. Despite their layered look, the bars come together quickly and bake in about 30–35 minutes, so you’ll have dessert on the table in under an hour.

What You’ll Need

Below are notes on the key ingredients for these pumpkin cheesecake bars. Refer to the ingredient list later in the recipe card for exact amounts.

• Butter – salted or unsalted, at room temperature for the cake and cold for the praline.
• Brown sugar – light brown sugar is preferred; dark brown or granulated sugar can work if necessary.
• Pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and allspice (or cloves). You can use a store-bought mix or combine the individual spices.
• Vanilla – use pure vanilla extract for the best flavor.
• Eggs – room temperature for a better batter texture.
• Leavening and salt – baking soda, baking powder, and kosher salt.
• Canned pumpkin – 100% pure pumpkin puree (not pumpkin pie filling).
• All-purpose flour – works perfectly for the cake and praline.
• Cheesecake filling – cream cheese, sugar, egg, and vanilla beaten until smooth.
• Praline topping – made with cold butter, brown sugar, flour, and chopped pecans. Walnuts or hazelnuts also work well.

How to Make Pumpkin Cheesecake Bars

The bars are assembled in three layers: cake batter, cheesecake filling, and praline topping. Each component is straightforward to make.

• Make the cake batter. Cream butter and brown sugar, add pumpkin pie spice, vanilla, eggs, salt, baking soda, and baking powder. Mix in the pumpkin puree, then fold in the flour until just combined.
• Make the cheesecake filling. Beat softened cream cheese with sugar until smooth, then add the egg and vanilla and mix until silky.
• Assemble the layers. Press half the pumpkin batter into a lined and greased 9×13-inch pan, spread the cheesecake filling evenly, and dollop or spread the remaining batter on top.
• Prepare the praline. Combine cold butter and brown sugar until crumbly, then stir in flour and chopped pecans. Sprinkle the praline evenly over the top of the bars.
• Bake. Bake at 350°F in the center of the oven for about 30–35 minutes, until the center is set. Cool on a wire rack completely before cutting.

• Cooling and cutting. Let the bars cool completely so they set up and are easier to slice into neat squares.

Recipe Tips

• Don’t overmix the cake batter. Mix until ingredients are just combined to keep the cake tender and light.
• Use room-temperature eggs. Room-temperature eggs incorporate better and improve texture.
• Cool completely before slicing. Cooling firms the layers and prevents the filling from oozing when cut.
• Rotate the pan if needed. If your oven heats unevenly, rotate the baking dish halfway through the bake time.
• Swap the nuts. Pecans are classic with pumpkin, but walnuts or hazelnuts are good alternatives.
• Scale the recipe. This version yields about 30 bars; the ingredient amounts can be doubled or tripled for larger gatherings.

How to Store Cheesecake Bars

• Refrigerate. Store cooled bars in an airtight container in the refrigerator for up to 5 days.
• Freeze. Freeze cooled bars in an airtight container or bag for up to 3 months. Thaw overnight in the refrigerator before serving.

Ingredients

For the Cake

• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup canned pumpkin puree
• 1 cup all-purpose flour

For the Filling

• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla

For the Praline Topping

• 1/4 cup cold butter
• 1/2 cup light brown sugar
• 3/4 cup flour
• 3/4 cup chopped pecans

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and spray with nonstick cooking spray.
2. In a mixer fitted with the paddle (or with a hand mixer), cream the butter and brown sugar for about 2 minutes on medium speed.
3. Add pumpkin pie spice and mix briefly, then add vanilla, eggs, salt, baking soda, and baking powder and mix until smooth.
4. Mix in the pumpkin puree, then add the flour and mix until just combined.
5. Spread half the batter into the prepared pan. Reserve the remaining batter in a bowl for topping.
6. In a clean bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla, mixing until combined.
7. Spread the cheesecake filling over the batter in the pan. Top with the remaining pumpkin batter, spreading or dolloping to cover.
8. For the praline topping, beat cold butter and brown sugar until crumbly, then stir in flour and pecans until combined. Sprinkle the praline evenly over the top.
9. Bake for 30–35 minutes in the center of the oven, until the center is set to the touch.
10. Allow the bars to cool completely on a wire rack before cutting into squares.

Notes

• Store cooled bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
• Any chopped nut can be used for the praline topping if you prefer a different flavor or texture.

Nutrition

• Calories: 159
• Sugar: 10 g
• Sodium: 132.9 mg
• Fat: 9.6 g
• Carbohydrates: 16.6 g
• Protein: 2.2 g
• Cholesterol: 38.5 mg