Crumbly Cheesecake Pumpkin Bars are loaded with cream cheese, pumpkin puree, white chocolate chips, and old fashioned oats. Delicious tasting with a fabulous crumble texture that makes these bars irresistible! So good, your kids will love them too!
This is another delicious way to use your pumpkin puree. These bars are similar to our Cheesecake Cranberry Bars, only I swapped out of the cranberry sauce for the pumpkin puree.
I used organic pumpkin for this recipe, which you can find at your local supermarket. You can use homemade pumpkin puree if you prefer.
I didn’t have any on hand at the moment, so I decided to buy some pumpkin this time around.
But right now with all the pumpkins around, I will definitely have some home-made very soon!
I also needed to sweeten the pumpkin for this recipe; adding in some sugar, some sour cream, and pumpkin pie spice. It made a huge difference since the first batch turned out to be a little bland.
The second batch of these cheesecake bars turned out better than I imagined. Really good, festive enough to serve your guests if entertaining, and worthy to bring to a Halloween party.
Speaking of which, do you have any plans for this year’s Halloween?
We’d love to know!
*Follow along with our step-by-step directions, or jump down to the bottom of this post for our full recipe card.
Crumbly Cheesecake Pumpkin Bars:
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2 cups all-purpose flour
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1+ 1/2 cups Quaker oats (quick oats, not instant)
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1/4 cup brown sugar, packed
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3/4 cup butter, softened
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1 cup white chocolate chips
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8-ounce package cream cheese
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14-ounce can sweetened condensed milk
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1 tsp. vanilla extract
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1 (15-ounce) canned pure pumpkin (not pumpkin pie)
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1 tsp. pumpkin pie spice
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1/4 tsp. cinnamon
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5 Tbsp. sugar
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4 Tbsp. sour cream
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2 Tbsp. corn starch
Directions:
1. In a large bowl, combine flour, brown sugar, and oats.
2. Cut butter into pieces and mix into flour mixture until coarse crumbs form.
3. Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press the remaining mixture into a greased 12″ x 9″ x 2+1/2″ baking dish. Set aside.
4. In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread it evenly.
5. In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
6. Spoon pumpkin cream over the cream cheese mixture. The pumpkin mixture will be a thin layer, so spread it the best you can.
7. Sprinkle reserved crumb mixture on top.
8. Preheat oven to 375 degrees F (109 C).
9. Bake for 22 to 26 minutes, or until golden. Allow cooling completely. Chill for 4 hours or overnight is best. Cut into small bars. Refrigerate any remaining up to 3 days, or freeze up to 2 weeks.
Yields: about 22 to 24 bars
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Yield: 24 bars
Crumbly Cheesecake Pumpkin Bars

Crumbly Cheesecake Pumpkin Bars. These crumbly cheesecake pumpkin bars are primarily made with cream cheese, pumpkin, white chocolate chips morsels, and some old fashioned oats. So scrumptious, your kids will love them too!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 2 cups all-purpose flour
- 1 + 1/2 cup Quaker oats, uncooked (quick oats not instant)
- 1/4 cup brown sugar, packed
- 3/4 cup butter, softened
- 1 cup white chocolate chips
- 8-ounce package cream cheese
- 14 ounce can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 (15-ounce) canned pure pumpkin
- 1 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 5 Tbsp. sugar
- 4 Tbsp. sour cream
- 2 Tbsp. corn starch
Instructions
- Preheat oven to 375 degrees F ( 190C).
- In a large bowl, combine flour, brown sugar, and oats.
- Cut butter into pieces and mix into flour mixture until coarse crumbs form.
- Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press the remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
- In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
- In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
- Spoon pumpkin cream over the cream cheese mixture. The pumpkin mixture will give a thin layer on top, so spread it evenly the best you can,.
- Sprinkle reserved crumb mixture on top.
- Bake for 22 to 28 minutes, or until golden. Allow cooling completely. Chill for 4 hours or overnight is best. Cut into small bars. Refrigerate any remaining up to 3 days, or freeze up to 2 weeks.
- Yields: about 22 to 24
4 Comments
Joanne
October 11, 2013 at 11:24 amOkay…now I know what I'm doing this weekend – making these!! I can't get enough of the pumpkin/cheesecake combo!
Tricia @ Saving room for dessert
October 10, 2013 at 10:16 pmI think this is the 4th time I've looked at this post! I keep getting interrupted and missed leaving a comment. These look amazing – beautiful and absolutely perfect! Thanks for posting this recipe – because I need these in my life!
Val
October 10, 2013 at 4:01 pmI need to make these right now. WOW.
Dan from Platter Talk
October 9, 2013 at 1:44 pmWhen I look at something like these bars I ask myself how it is possible for something to be so beautiful and scrumptious looking. I can't imagine how these could appear any more appealling. I'll be pinning this one and I think I found the perfect dessert to take to our friend's home this weekend. Thanks for this one!!