Frozen Pumpkin Cheesecake Cookie Bars -

Frozen Pumpkin Cheesecake Cookie Bars

Celebrate the flavors of fall with Chilled Harvest Delight: Frozen Pumpkin Cheesecake Cookie Bars. This delightful dessert combines the creamy richness of pumpkin cheesecake with a soft, chewy cookie base, creating an indulgent treat perfect for gatherings or cozy evenings at home. With a blend of spices reminiscent of pumpkin pie and optional toppings for extra flair, these bars are not only delicious but also simple to make. Enjoy this seasonal favorite that brings festive joy to any occasion!

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Ingredients

For the Cookie Base:

1 ½ cups all-purpose flour

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

½ cup unsalted butter, softened to room temperature

¾ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Pumpkin Cheesecake Filling:

12 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

1 cup pumpkin puree (canned or freshly made)

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

2 large eggs

For the Topping (optional):

¼ cup whipped cream

Ground cinnamon for dusting

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing some excess paper to hang over the edges for easy removal later.

Prepare the Cookie Base: In a medium mixing bowl, combine the flour, baking soda, ground cinnamon, ground nutmeg, and salt. In another large bowl, cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. Incorporate the egg and vanilla extract, mixing until everything is well blended. Gradually combine the dry ingredients into the wet mixture, stirring until a soft dough is formed.

Bake the Cookie Base: Evenly press the cookie dough into the bottom of the prepared baking pan. Bake in the preheated oven for about 15-18 minutes, or until the edges start to turn a light golden color. Once baked, remove the pan from the oven and let the base cool slightly.

Create the Pumpkin Cheesecake Filling: In a large mixing bowl, whip the softened cream cheese and granulated sugar until smooth and creamy. Mix in the vanilla extract, pumpkin puree, ground cinnamon, nutmeg, ground ginger, and eggs until the mixture is completely smooth with no lumps.

Layer and Bake Again: Gently pour the pumpkin cheesecake filling over the cooled cookie base. Use a spatula to spread it evenly across the surface. Return to the oven and bake for an additional 25-30 minutes or until the filling is set (a slight jiggle in the center is perfectly fine). Once done, remove from the oven and allow to cool to room temperature.

Freeze for Firmness: After the bars have cooled, cover the baking pan with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours, or until the dessert is firm to the touch.

Slice and Serve: After freezing, carefully lift the bars out of the pan using the overhanging parchment paper. Cut into squares or rectangles for serving. If desired, top each bar with a dollop of whipped cream and a sprinkle of ground cinnamon to enhance the festive presentation.

Prep Time, Total Time, Servings: 30 minutes | 5 hours | 12 bars