Are you a member of the pumpkin spice fan club? If you are then you are probably like me, and this is your favorite time of the year.
It seems like there is a pumpkin spice version of everything right now. Not that I’m complaining! 😉 Pumpkin is such a comforting flavor. It’s no surprise that it goes hand in hand with chunky knit sweaters and scarves.
I have always been a love of pumpkin cheesecake. Really, how could you not, right?! But I love things that are easy and portable. These pumpkin cheesecake bars are both and more. They don’t require a water bath or anything like that. They just require a little mixing and patience (while they bake and cool).
The pumpkin spice crust is my favorite part. It is a warm and tender cookie crust and is packed full of pumpkin spice flavor. And if that’s not enough, the bars are topped with a buttery crumble. They make for the perfect Fall pick me up, and go beautifully well with a warm pumpkin spice latte.
Preheat oven to 350 degrees and line a 9×13 inch baking pan with nonstick foil.
In a medium-sized bowl, stir the cookie mix and pumpkin pie spice together
Add the butter and blend with a pastry blender
Stir in the pumpkin
Press evenly into the bottom of the pan and bake for 10 minutes.
Then set aside
Meanwhile prepare the crumble by stirring the flour, sugars, and baking powder together. Add the vanilla, egg white, and butter and stir until combined. Set aside.
Prepare the filling by blending the pumpkin, sugar, cream cheese, heavy cream, and vanilla together.
Add the pumpkin pie spice and flour. Once everything is combined spread on top of the cookie layer.
Top with the crumble and bake 34-36 min.
Allow them to cool 30 minutes before refrigerating for another 3 hours
Cut the cooled cheesecake into bars.
Topped with caramel and whipped cream if desired.