Pumpkin Cheesecake Cookie Bars

$- 1 ½ cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon pumpkin pie spice - 2 tablespoons milk To make Pumpkin Cheesecake Cookie Bars, you need simple ingredients. Each one plays a key role. Flour is the base. It gives structure to the bars. Baking powder and baking soda help them rise and stay fluffy. Cinnamon and nutmeg add warmth and flavor. Salt balances the sweetness. Unsalted butter adds richness. You want it softened for easy mixing. Brown sugar gives a deep flavor, while granulated sugar adds sweetness. Don’t forget the large egg; it binds everything together. Vanilla extract enhances the taste. Canned pumpkin puree is the star here, making these bars moist and tasty. Cream cheese adds creaminess, and powdered sugar sweetens the cheesecake layer. Finally, pumpkin pie spice adds that cozy fall flavor. A bit of milk helps achieve the perfect cream cheese mixture. These ingredients work together to bring joy with every bite. - Preheat the oven to 350°F (175°C). - Line a 9x9 inch baking dish with parchment paper. Start by preheating your oven. This step gets your oven hot enough to bake the bars just right. Lining the baking dish with parchment paper helps in easy removal later. Leave some paper hanging over the sides. This will make lifting out the bars simple. - Whisk together dry ingredients. - Cream together butter and sugars. - Mix in egg and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mix gives the bars their tasty flavor. Next, in a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This process takes about three minutes. The fluffy mix helps create a soft, chewy cookie. Add the egg and vanilla extract next. Mix them in well, then slowly add the flour mix. Stir until just combined to form a soft dough. - Press dough into the baking dish. - Prepare the cream cheese layer. - Spread cream cheese mixture and crumble remaining dough on top. - Bake and cool. Now, press about two-thirds of the dough into the bottom of the lined baking dish. This forms the base of your cookie bars. In a separate bowl, mix the cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and milk. Beat this mixture until it is smooth. Spread it over the pressed dough. Then crumble the remaining dough on top of the cream cheese layer. Place the dish in your preheated oven. Bake for 30-35 minutes. You want the edges golden brown and the center set. After baking, allow the bars to cool in the pan for at least 30 minutes. Use the parchment paper to lift them out easily. Once cool, cut into squares and enjoy your delicious pumpkin cheesecake cookie bars! - Ensuring even mixing: Mix the butter and sugars well until light and fluffy. This step makes your bars soft and delicious. Use an electric mixer for best results. - Importance of measuring ingredients correctly: Always measure your flour and sugar accurately. Too much flour makes bars dry, while too little can make them too wet. Use measuring cups and spoons for precision. - Letting bars cool completely before cutting: After baking, let the bars cool in the pan for at least 30 minutes. This helps them set properly. If you cut them too soon, they may fall apart. - Using parchment overhang for easy removal: The parchment paper should hang over the edges of your baking dish. This makes it easy to lift the bars out once they cool. You can then cut them into neat squares without a mess. {{image_2}} You can change up the taste of your pumpkin cheesecake cookie bars in fun ways. Here are two tasty ideas: - Maple Pumpkin Cheesecake Cookie Bars: Add 1/4 cup of pure maple syrup to the cream cheese mix. This adds a sweet, rich flavor that pairs well with pumpkin. - Chocolate Chip Pumpkin Cheesecake Cookie Bars: Mix in 1 cup of chocolate chips to the cookie dough. The chocolate adds a nice contrast to the pumpkin and cream cheese. You can make these cookie bars fit different diets with easy swaps: - Gluten-free options: Use a gluten-free all-purpose flour blend instead of regular flour. This way, those who avoid gluten can enjoy the bars too. - Dairy-free alternatives: Replace cream cheese with a dairy-free cream cheese. Also, swap the butter for coconut oil or a vegan butter substitute. This keeps the bars creamy without dairy. To keep your pumpkin cheesecake cookie bars fresh, store them in an airtight container. This helps prevent them from drying out. You can layer the bars with parchment paper to keep them from sticking together. If you want to freeze the cookie bars, wrap them tightly in plastic wrap, then place them in a freezer bag. This method keeps them tasty and safe from freezer burn. These delicious cookie bars last up to a week in the fridge. Just make sure to keep them covered. If you freeze them, they can last for about three months. When you're ready to enjoy, simply thaw them in the fridge overnight. This way, they stay moist and yummy when you serve them. You will know the bars are done when the edges are golden brown. The center should feel firm, not jiggly. You can also insert a toothpick in the middle. If it comes out clean, the bars are ready! Yes, you can use fresh pumpkin! First, cook the pumpkin until it is soft. Then, blend it until smooth to make your own pumpkin puree. This adds a fresh flavor, but make sure to drain any extra water. These cookie bars pair well with whipped cream on top. You can also serve them warm with a scoop of vanilla ice cream. A sprinkle of cinnamon adds a nice touch. Enjoy with a cup of coffee or spiced chai! This article detailed the recipe for Pumpkin Cheesecake Cookie Bars, including key ingredients, tools, and steps. I shared helpful baking tips, variations, and storage info. You can enjoy these tasty bars in many ways! Remember to let them cool before slicing for best results. With this simple guide, I hope you feel inspired to bake and share these delicious treats. Happy baking!$

Indulge in the delightful taste of Pumpkin Cheesecake Cookie Bars with this easy recipe! Perfect for fall gatherings or a cozy night in, these bars combine creamy cheesecake and pumpkin flavors for a sweet treat everyone will love. With simple ingredients and straightforward steps, you’ll be baking like a pro in no time. Click through for the full recipe and whip up these delicious treats today! #PumpkinRecipes #FallBaking #DessertIdeas #CookieBars

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Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon pumpkin pie spice

2 tablespoons milk

Instructions

Preheat the oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 3 minutes).

Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined to form a soft dough.

Press about two-thirds of the dough into the bottom of the prepared baking dish evenly.

In a separate bowl, combine the cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and milk. Beat together until smooth and creamy.

Spread the cream cheese mixture over the layer of cookie dough in the baking dish.

Take the remaining cookie dough and crumble it over the top of the cream cheese layer.

Place in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and the center is set.

Allow the cookie bars to cool in the pan for at least 30 minutes before lifting them out using the parchment overhang.

Once cooled, cut into squares and serve.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16

- Presentation Tips: Serve on a decorative platter, optionally garnished with a dollop of whipped cream and a sprinkle of cinnamon on top for added flair.