Creamy Pumpkin Cheesecake Bars with Gingersnap Crust

Delightfully cozy pumpkin cheesecake bars combine a crunchy gingersnap cookie crust with a warmly spiced pumpkin cheesecake filling. These bars deliver all the classic cheesecake flavors without the fuss of a springform pan, making them ideal for gatherings, holiday tables, or a comforting fall treat at home.

Fall means pumpkin-spice season, and these pumpkin cheesecake bars are a perfect way to celebrate it. The baked filling uses canned pumpkin and cream cheese, with a touch of flour to stabilize the texture. Coconut sugar and maple syrup add balanced sweetness and deepen the fall flavor profile.

What You Need for Pumpkin Cheesecake Bars

These bars use simple fall baking ingredients. Key items:

• Gingersnap cookies: Use crunchy gingersnaps (not soft) for a crust that holds together well once processed into crumbs.
• Butter and coconut oil: Room temperature butter plus a little coconut oil add flavor and help bind the crust.
• Pumpkin purée: One 15-ounce can of pumpkin purée is standard for this recipe.
• Cream cheese: Full-fat block-style cream cheese gives the best texture and flavor for the filling.
• Pumpkin pie spice: Adds warm, cozy spice notes. Use your favorite blend or make a homemade mix.
• Sweeteners: A combination of pure maple syrup and coconut sugar (or light brown sugar) sweetens without overpowering the spices.
• Flour: A small amount of flour (white whole wheat or all-purpose) stabilizes the filling so it cuts into clean bars.
• Eggs: Room temperature eggs help the filling come together smoothly and prevent over-mixing.

Substitutions and Variations

With about 10 ingredients, these bars are easy to adapt. A few ideas:

Crust: Swap the gingersnap crust for a graham cracker crust or a shortbread-style crust. Either will pair nicely with the pumpkin filling.

Pumpkin: Substitute an equal amount of sweet potato purée to make sweet potato cheesecake bars.

Sugar: If coconut sugar isn’t available, light brown sugar works as a one-to-one replacement.

Storage

These bars are excellent for make-ahead planning. After cooling completely, cover the pan tightly with plastic wrap or transfer the chilled bars to an airtight container. Refrigerate for up to 5 days. If you plan to serve later, chill at least 2 hours before slicing so the bars hold their shape.

Freezing Cheesecake Bars

Pumpkin cheesecake bars freeze well. Once fully cooled, cut into squares and place in a single layer on a baking sheet. Freeze until solid, then wrap individual bars in foil or plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

These bars are delicious as-is but can be dressed up several ways: a dollop of whipped cream or a scoop of vanilla ice cream, a sprinkle of chopped walnuts or pecans, a drizzle of salted caramel, or a light dusting of gingersnap crumbs. They make a cozy finish to any fall meal.

Pumpkin Cheesecake Bars — Recipe

Made with a gingersnap cookie crust and a spiced pumpkin cheesecake filling, these creamy pumpkin cheesecake bars are an ultra-cozy fall dessert.

Author: Emily Richter

Prep: 20 mins • Cook: 1 hr • Cool + Chill: 3 hrs • Total: 4 hrs 20 mins • Servings: 12

Ingredients

Gingersnap Crust

• 1.5 cups gingersnap cookie crumbs (about 20 crunchy cookies)
• 4 tablespoons unsalted butter, room temperature
• 2 tablespoons coconut oil, room temperature, plus more for greasing the pan

Pumpkin Cheesecake Filling

• 15 oz. pumpkin purée (1 standard can)
• 8 oz. cream cheese (1 standard block), room temperature
• 2 teaspoons pumpkin pie spice
• 2 tablespoons maple syrup
• 1/2 cup coconut sugar (or light brown sugar)
• 2 tablespoons white whole wheat flour (or all-purpose flour)
• 2 large eggs, room temperature

Instructions

Gingersnap Crust

1. Preheat the oven to 325°F. Grease an 8″ x 8″ baking dish with a little coconut oil and set aside.
2. Make the gingersnap crumbs by pulsing the cookies in a food processor until they turn to fine crumbs.
3. Mix the cookie crumbs with the softened butter and coconut oil until the mixture holds together when pressed.
4. Press the crust mixture firmly and evenly into the bottom of the prepared baking dish. The tighter it is packed, the better it will hold.
5. Bake the crust for 10 minutes, then remove from the oven and let it rest for at least 10 minutes while you prepare the filling. Keep the oven on.

Pumpkin Cheesecake Filling

1. In a large bowl, combine the pumpkin purée, cream cheese, pumpkin pie spice, maple syrup, coconut sugar, and flour. Use a handheld mixer on low/medium speed until smooth.
2. Add the eggs and mix on the lowest speed just until the eggs are incorporated — be careful not to over-mix.
3. Pour the pumpkin filling evenly over the warm crust and smooth the top.
4. Bake until the center is slightly set and has a gelatin-like wobble, about 38–40 minutes. The edges should be set while the center finishes gently.
5. Remove from the oven and cool completely at room temperature. Once cool, refrigerate for at least 2 hours before slicing into bars.
6. Serve chilled, topped with whipped cream and a light sprinkling of gingersnap crumbs if desired.

Tips & Notes

• Storage: Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual bars wrapped tightly in plastic wrap or foil for up to 3 months. Thaw overnight in the refrigerator before serving.
• Gingersnap selection: Use hard, crunchy gingersnap cookies for the crust. Soft varieties will not produce the same texture or structure.
• Room temperature ingredients: Bring butter, eggs, and cream cheese to room temperature before mixing for the smoothest filling.
• Spice amount: Use 2 teaspoons pumpkin pie spice for a balanced flavor — too much can overpower the filling.

Nutrition (approximate per serving)

Calories: 238 kcal • Carbohydrates: 25 g • Protein: 3 g • Fat: 14 g • Fiber: 1 g • Sugar: 16 g

Nutrition information is automatically calculated and should be used as an approximation.