These Pumpkin Blondie Cheesecake Bars are the perfect fall treat! They combine a soft, sweet blondie bottom with creamy cheesecake and a hint of pumpkin spice. Yum!
I love making these bars for family gatherings. They’re easy to cut into squares, and I can’t resist the cozy pumpkin flavor—just like a warm hug on a plate! 🧡
Key Ingredients & Substitutions
Unsalted Butter: I like using unsalted butter to control the salt in the recipe. If you’re out of butter, you could try using coconut oil or vegetable oil as a substitute, but the flavor will differ slightly.
Brown Sugar: Packed brown sugar gives these bars extra moisture and a deep flavor. If you don’t have brown sugar, you can substitute it with an equal amount of white sugar mixed with a bit of molasses (1 tablespoon of molasses for each cup of white sugar).
Canned Pumpkin Puree: Always use 100% pumpkin puree, not pumpkin pie filling. If you’re unable to find pumpkin, consider substituting it with butternut squash puree for a similar taste and texture.
Heavy Whipping Cream: For the topping, heavy cream is a must for a stable whipped cream. If you’re looking for a lighter option, try using coconut cream or a non-dairy whipped topping.
What’s the Best Way to Layer the Cheesecake?
Layering the cheesecake is crucial for those beautiful bars. Here’s how to do it right:
- Make sure the blondie base is fully spread and even in the pan. Use a spatula to smooth it out.
- When pouring the pumpkin cheesecake layer, do it gently to avoid mixing the two layers. You can pour it in the center and then gently push it towards the edges.
- Use a spatula to lightly spread the cheesecake if needed, but don’t mix it into the blondie layer!
Taking your time here will ensure you have lovely distinct layers once baked!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Base:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Pumpkin Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For the Whipped Topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This delicious recipe takes about 15-20 minutes to prepare and 35-40 minutes to bake. After baking, allow time for cooling and chilling in the fridge for at least 2 hours. In total, you’re looking at a little over 3 hours from start to finish—perfect for letting those flavors meld together!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lining it with parchment paper, making sure there’s some paper hanging over the edges for easy lifting later.
2. Make the Blondie Base:
In a medium bowl, whisk together the melted butter and brown sugar until it’s nice and smooth. Next, add in the egg and vanilla extract, whisking until everything is smoothly combined. In another bowl, mix the flour, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix! Spread this blondie batter evenly into your prepared pan.
3. Prepare the Pumpkin Cheesecake Layer:
Using a hand mixer, beat the softened cream cheese in a medium bowl until it’s smooth. Add granulated sugar and beat until creamy. Mix in the egg, followed by the pumpkin puree, vanilla extract, and pumpkin pie spice. Keep beating until everything is well incorporated and smooth.
4. Layer it Up:
Pour the pumpkin cheesecake mixture over the blondie base. Gently spread the cheesecake layer evenly across the blondie, careful not to mix the two layers together.
5. Bake:
Put the pan in the preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the center is set, and a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs.
6. Cool and Chill:
Let the bars cool completely at room temperature. Once cooled, cover and refrigerate for at least 2 hours. This chilling time helps the bars set properly and enhances the flavors!
7. Whip the Topping:
In a chilled bowl, use a hand mixer to whip the cold heavy cream with powdered sugar and vanilla extract until you achieve stiff peaks. This will create a lovely, fluffy topping for your bars.
8. Final Touches:
Once the bars are chilled, spread or pipe the whipped cream over the top. Sprinkle lightly with ground cinnamon or pumpkin pie spice for a beautiful finish.
9. Cut and Serve:
To serve, use the parchment paper to lift the bars out of the pan. Cut into squares and enjoy your rich, creamy, and perfectly spiced Pumpkin Blondie Cheesecake Bars!
Enjoy this seasonal dessert that’s sure to impress family and friends! 🧡
Can I Use Different Types of Sugar for the Blondie Base?
Yes! While brown sugar gives a nice flavor and moisture, you can substitute it with granulated sugar if that’s what you have on hand. Keep in mind that it may alter the texture slightly, making it less chewy.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, just be sure to cook and puree it until it’s smooth. One cup of cooked and pureed fresh pumpkin will work perfectly in place of canned pumpkin puree.
How Do I Store Leftover Pumpkin Blondie Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, you can freeze them for up to 2 months. Wrap them well in plastic wrap and place them in an airtight container for best results.
Can I Make These Bars Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe. Just make sure it includes xanthan gum, or add some if it doesn’t for better texture.