Frozen Pumpkin Cheesecake Cookie Bars

Fall in love with autumn flavors with these Frozen Pumpkin Cheesecake Cookie Bars! Combining a rich cookie base with a creamy pumpkin cheesecake layer, this delightful dessert is perfect for any seasonal gathering or a cozy night in. The recipe guides you through making them from scratch, ensuring a delicious blend of spices and textures. Impress your friends and family with these irresistible bars that bring the essence of fall to every bite!

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Ingredients

For the Cookie Base:

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

For Topping (Optional):

Whipped cream

A sprinkle of pumpkin pie spice

Chopped pecans or walnuts

Instructions

Prepare the Cookie Base:

- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.

- Add the eggs to the mixture one at a time, beating well after each addition. Stir in the vanilla extract until evenly incorporated.

- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg.

- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookie base tender.

Spread the Cookie Base:

- Take about two-thirds of the cookie dough and evenly press it into the bottom of the prepared baking pan. You can use your hands or a spatula to create a smooth layer.

Prepare the Pumpkin Cheesecake Filling:

- In another mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.

- Add the pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, ground ginger, and ground cloves to the bowl. Mix until the filling is well combined and creamy.

Layer the Cheesecake Filling:

- Pour the pumpkin cheesecake filling over the cookie base in the baking pan. Use a spatula to gently spread the filling into an even layer.

Top with the Remaining Dough:

- Crumble the remaining cookie dough over the pumpkin cheesecake layer. It’s okay if some areas of the filling still show through; this adds to the visual appeal.

Bake and Cool:

- Bake in the preheated oven for 30-35 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

- After baking, allow the bars to cool in the pan for about 1 hour at room temperature. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or until firm.

Serve and Enjoy:

- Once chilled and set, cut the bars into squares or rectangles. For an indulgent touch, serve each bar topped with a dollop of whipped cream, a sprinkle of pumpkin pie spice, and a scattering of chopped pecans or walnuts as desired.

Prep Time, Total Time, Servings: 20 minutes | 3 hours | 24 bars