Pumpkin cheesecake bars 🎃

Rich, dense, custardy pumpkin bars that taste like a cross between pumpkin pie and cheesecake. Served cold with a thick, creamy layer of cream cheese frosting. Not cakey at all — soft, velvety, and perfect for fall or holiday gatherings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep your oven + pan

Step 2

Preheat oven to 340°F (170°C).

Step 3

Line a jelly roll pan or stone baking sheet with parchment paper.

Step 4

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Step 5

2. Mix wet ingredients

Step 6

In a large bowl whisk together:

Step 7

1 (29 oz) can pumpkin purée

Step 8

1 ½ cups white sugar

Step 9

2 tbsp brown sugar

Step 10

1 cup vegetable oil

Step 11

4 large eggs

Step 12

½ cup half & half

Step 13

1 tsp vanilla extract

Step 14

Whisk until smooth and creamy.

Step 15

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Step 16

3. Add dry ingredients

Step 17

Sprinkle in and gently fold with a spatula:

Step 18

3 cups all-purpose flour

Step 19

2 tsp ground cinnamon

Step 20

1 ½ tsp baking powder

Step 21

½ tsp baking soda

Step 22

1 ½ tsp salt

Step 23

Mix until just combined — a few small lumps are okay.

Step 24

(Don’t overmix or it gets cakey.)

Step 25

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Step 26

4. Bake

Step 27

Pour batter into your prepared pan and smooth the top.

Step 28

Bake 40–45 minutes, or 45–50 minutes if using a stone pan or if your batter was extra wet.

Step 29

Bars are done when edges are set and the center has a soft, pumpkin-pie-like jiggle.

Step 30

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Step 31

5. Cool + chill

Step 32

Cool in the pan for 30–45 minutes, then cover and refrigerate for at least 1 hour (or overnight for best texture).

Step 33

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Step 34

🍥 Cream Cheese Frosting (thick + creamy)

Step 35

6. Beat the base

Step 36

In a bowl, beat together:

Step 37

1 cup (2 sticks) softened butter

Step 38

1 (8 oz) block softened cream cheese

Step 39

Beat 2–3 minutes until fluffy.

Step 40

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Step 41

7. Add flavor

Step 42

Mix in:

Step 43

2 tsp vanilla extract

Step 44

2 tbsp half & half (or milk)

Step 45

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Step 46

8. Add sweetness

Step 47

Beat in gradually:

Step 48

4 cups powdered sugar, sifted

Step 49

Add 1–2 tbsp more half & half only if needed for spreadable consistency.

Step 50

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Step 51

9. Frost + chill again

Step 52

Spread frosting on the cold pumpkin bars.

Step 53

Chill 1 more hour before slicing for clean squares.

Step 54

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Step 55

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