Pumpkin Cheesecake Bars with Gingersnap Crust, a zippy twist on pumpkin cheesecake in an easy to make cookie bars.

Do you savor the warmth and coziness of fall desserts? Then look no further for a delicious, crowd-pleasing treat than these incredible Pumpkin Cheesecake Bars!

Pumpkin Cheesecake Bars with text overlay

Not only are these pumpkin cheesecake bars packed with classic, comforting flavors of fall, but they also boast a creamy, velvety texture that will have everyone asking for seconds.

And no boring graham cracker crust for these Pumpkin Cheesecake Bars. Instead, this recipe uses gingersnaps for extra ginger and cinnamon in every bite.

The hardest part about these bars are letting them set overnight in the fridge.

I could have gone no bake but the texture and flavor of "real" cheesecake is just better.

At least to me.

Ingredients for Pumpkin Cheesecake Bars

The ingredients are all easy to find, and I have included variations for vegetarian, vegan and gluten free diets.

gingersnap cookies - use a gluten free variety to make this a gluten free recipe

butter - for a vegan alternative use coconut oil, particularly butter flavored coconut oil

cream cheese - dairy free cream cheese can be used instead, if you choose.

sugar - you can reduce the sugar content of the recipe by opting for stevia, sucralose, etc.

pumpkin puree - or other winter squash puree.

eggs - or swap for your favorite liquid egg substitute if desired

flour - gluten free flour will be okay here, as long as the ginger snaps are GF too.

pumpkin pie spice - make your own with the Pioneer Woman's recipe.

Recipe

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Ingredients

1 ½ cup gingersnap cookie crumbs (about 36-40 cookies depending on size)
⅓ cup melted butter
16 ounces cream cheese
1 cup sugar
1 cup pumpkin puree
1 teaspoon vanilla
3 large eggs
3 tablespoons flour
2 teaspoons pumpkin pie spice
extra cookies for topping

Instructions

Preheat oven to 350℉. Line an 8" square pan with foil and spray with cooking spray.
Combine cookie crumbs with melted butter. Press into prepared pan. Bake for 8 minutes.
While crust is baking, beat cream cheese and sugar until fluffy.
Beat in pumpkin, vanilla and eggs until thoroughly combined. Add flour and spice.
Break several gingersnap cookies into large pieces.
Pour filling over the crust and sprinkle cookie pieces on top.
Bake for 20-30 minutes until center looks set. Cool, then refrigerate overnight before slicing and serving.

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