PUMPKIN CHEESECAKE SNICKERDOODLE BARS

Jessica — Mon, 06 Oct 2025 21:12:31 +0000

Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall.

If you’re craving a treat that’s cozy and flavorful, these snickerdoodle cookie bars are just the thing. The mix of sweet dough and pumpkin cheesecake creates a delicious fall-inspired dessert that’s so easy to make. Adding pumpkin to cheesecake filling adds a seasonal twist that enhances the taste, making these snickerdoodle bars a must-try for dessert lovers!

Highlights of Pumpkin Cookie Bars

Unique taste. Our recipe features pumpkin puree to bring in that classic Fall flavor. It adds moisture and a rich, seasonal taste that pairs perfectly with the tangy cream cheese.
Simple steps. You’ll appreciate the ease of using pre-made cookie dough. It cuts down on prep time and makes this bar simple to whip up, even if you’re short on time.
Great for any occasion. These pumpkin cheesecake bars are perfect for gatherings. They can be made ahead of time and served as a delightful dessert option. Bring them to various occasions, from fall celebrations to casual get-togethers. They travel well and are easy to serve.

Pumpkin Cheesecake Snickerdoodle Bar Ingredients

Pre-made cookie dough: You will need two 16.5-ounce rolls of sugar cookie dough.

Cinnamon & sugar: Mix 4 TBSP of sugar with 1 TBSP of cinnamon for a warmly spiced mixture.

Cream cheese: Use two 8-ounce blocks of softened cream cheese for the cheesecake filling.

Powder sugar: Sweeten the filling by adding powdered sugar to the mixture.

Eggs: Using two eggs will help create a wonderful texture.

Vanilla extract: Enhance the flavors by adding in vanilla extract.

Pumpkin puree: You need ½ cup of pumpkin puree for amazing flavor and texture too. Make sure to use 100% pumpkin puree and not pumpkin pie filling, they are not the same.

Tips for Making Snickerdoodle Pumpkin Cheesecake Bars

When choosing pumpkin puree, opt for 100% pure pumpkin rather than pumpkin pie filling. The puree gives you the right texture and flavor without added sugars or spices, keeping your cheesecake bars balanced.
Make sure your cream cheese is softened to room temperature before mixing. This helps avoid lumps and ensures a smooth, creamy filling. If the cream cheese is cold, it won’t blend well with the sugar or eggs.
After baking, let your cheesecake cookie bars chill in the refrigerator for at least 3-4 hours. This rest time lets the filling set properly, making them easier to slice and enhancing the flavors. If you cut the bars too early, the filling might be runny or crumbly. Patience here really pays off.

How long are these cheesecake cookie bars good for?

These cookie bars will stay fresh for up to 3-5 days if stored in an airtight container in the refrigerator.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Pumpkin Cheesecake Snickerdoodle Bars Recipe

Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Pumpkin Cheesecake Snickerdoodle Bars

Prep Time 20

Cook Time 40

Chill Time 4

Total Time 5

Servings servings

Calories 541kcal

Author Jessica & Nellie

Ingredients

4 TBSP granulated sugar
1 TBSP cinnamon
33 oz pre-made rolls of sugar cookie dough two 16.5 ounce rolls
16 oz cream cheese two 8-ounce blocks- softened
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
½ cup pumpkin puree

Instructions

Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper.
In a small bowl, combine 4 TBSP of sugar with 1 TBSP of cinnamon and stir well to combine.
Slice one roll of the cookie dough and place the slices in the pan and press down to make an even crust. Sprinkle 2 tablespoons of the cinnamon sugar over the crust.
In a large bowl using an electric mixer, mix the cream cheese, powdered sugar, eggs, vanilla extract, and pumpkin puree until smooth. Pour the cheesecake mixture over the cookie crust.
Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the cheesecake filling. Sprinkle with the remaining cinnamon sugar.
Place the pan in the preheated oven and bake for 35-45 minutes until the top is golden and the middle is still slightly soft. Set aside to cool. Once cool place in the refrigerator for 4 hours or overnight. Slice, serve, and enjoy!

Notes

Store leftover snickerdoodle cheesecake bars in an airtight container in the refrigerator for up to 3-5 days.

For longer storage, consider freezing the bars. Let them cool completely, then either freeze the uncut bars or cut them into individual slices before freezing. Wrap the bars or slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store them in a freezer bag or container for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

What substitutes can I use for sugar cookie dough?

You can use snickerdoodle dough instead of sugar cookie dough for a stronger cinnamon flavor. Or a shortbread dough works well if you want a buttery, crumbly base.

Alternatively, you can use homemade cookie dough instead of store-bought. It is essential to have a comparable consistency to ensure the crust holds together well. Adjusting the sweetness may also be necessary depending on the recipe used.

What is the best way to soften cream cheese?

Here in the US, cream cheese comes in an 8-oz brick wrapped in foil packaging. Most recipes call for softened cream cheese, which can be done in a few different ways:

Microwave it! Just 20 seconds or so in the microwave will sufficiently soften cream cheese. Be sure to remove the foil packaging first and to place the cream cheese in a microwave safe bowl.
Hot towel wrap! This is what I tend to do most often. All you do is get a clean kitchen rag, get it soaking wet with hot water, then ring it out quickly and wrap the hot towel around the foil package of cream cheese. It takes just a few minutes and it’s softened!
Let it sit out! If you can plan ahead, the absolute easiest way to soften cream cheese is just to let it sit on the counter for an hour or two. Easy!

Is there a difference between pumpkin puree and pie filling?

Yes, pumpkin puree is plain cooked pumpkin with no added spices or sugar. Pumpkin pie filling is already sweetened and spiced, which can alter the flavor and texture in your bars. Use pure pumpkin puree for best results.

What is the ideal amount of cream cheese for achieving the perfect cheesecake filling texture?

Using 16 ounces of softened cream cheese, which consists of two 8-ounce blocks, is ideal. This quantity ensures the cheesecake filling remains creamy and smooth when mixed with other ingredients.

Try more delightful cheesecake cookie recipes here:

The taste & texture of these Easy Raspberry Cheesecake Cookies are absolutely incredible. Make a batch to see just how good they!
For more warm, Fall flavors these Pumpkin Cheesecake Ginger Cookies deliver! The real struggle will be not eating them all immediately.
If you love cheesecake, you will love this recipe for Chocolate Raspberry Cheesecake Cookies.
Another simple dessert are these Strawberry Cheesecake Cookie Bars. They are a bit different texture than typical cheesecake bars, but tasty nonetheless!
These Cherry Cheesecake Cookies taste so much like cheesecake, you won’t believe it! With simple ingredients you can create soft, luscious treats easily.

Pumpkin Cheesecake Snickerdoodle Bars are made using a pre-made sugar cookie dough, sweet cinnamon sugar, tangy cream cheese, and smooth pumpkin puree! These snickerdoodle cookie bars are both so simple to make, they come together quick for a satisfying dessert.

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