pumpkin cheesecake bars in a stack

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are the perfect fall dessert! With layers of streusel, cheesecake filling and a swirl of pumpkin, they’re gorgeous and so delicious!

Jump to Recipe

When do you start thinking “pumpkin?” For me, it’s August. I know, I know…..some of you are rolling your eyes saying that’s wayyyyyy too early! But when the school buses are out, football is back in season and I start seeing trees changing color, I’m 100% on the pumpkin bandwagon!

No matter when you start dreaming of pumpkin everything, be sure to snag this recipe. You’ll be glad you did as soon as you sink your teeth into one of these Pumpkin Cheesecake Bars…. seriously. These are SO good!! (And they just might talk you into enjoying pumpkin year-round!)

close up of a pumpkin cheesecake bar

Ingredients Needed

Bottom + Top Layer

  • Cake Mix – I prefer the flavor of yellow cake mix, but white or vanilla cake mix would work great, too
  • Salted Butter
  • Pumpkin Pie Spice
  • Chopped Pecans – If your family doesn’t enjoy pecans in their desserts, you could certainly skip these

Cream Cheese Layer

  • Cream Cheese – You’ll want to be sure this is softened, so you don’t have any lumps in the mixture
  • Sweetened Condensed Milk – Not to be confused with evaporated milk!
  • Egg
  • Vanilla

Pumpkin Layer

  • Pumpkin – Be sure to grab pure pumpkin puree and NOT pumpkin pie mix
  • Eggs
  • Flour
  • Sugar
  • Evaporated Milk
  • Pumpkin Pie Spice
  • Vanilla
pumpkin cheesecake bars on a wooden platter

VIDEO: How to Make Pumpkin Cheesecake Bars

  1. Line the pan with parchment paper
  2. Mix the crust and press half of the mixture into the bottom of the pan
  3. Make the cream cheese filling and the pumpkin filling; scoop alternately over the crust
  4. Use a butter knife to swirl the fillings together a bit
  5. Sprinkle the remaining crust over the top
  6. Bake until the center of the bars don’t move when gently jiggled

How to Store

Due to the filling in these bars, it’s important to store these in the fridge. They’ll last 5-7 days stored in an air-tight container.

Other Yummy Pumpkin Recipes

Pumpkin Crisp – It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!

Pumpkin Churro Mini Muffins – These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”

Pumpkin Coffee Cake – Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! It’s the quintessential start to a crisp fall day with a cup of hot coffee!

Pumpkin Bars with Browned Butter Frosting – These pumpkin bars are far from ordinary!! With a moist pumpkin bar base and a creamy browned butter frosting, you’ll FALL in love with these in no time!

hand holding a pumpkin cheesecake bar

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Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

Pumpkin Cheesecake Bars

With layers of streusel, cheesecake filling and a swirl of pumpkin, these Pumpkin Cheesecake Bars are gorgeous and so delicious!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 36 bars


Bottom + Top Layer

  • One 15.25 oz box yellow cake mix
  • 1/2 c butter melted
  • 1 tsp pumpkin pie spice
  • 1/2 c finely chopped pecans

Cream Cheese Layer

  • One 8 oz pkg cream cheese softened
  • One 14 oz can sweetened condensed milk
  • 1 egg
  • 1 tsp vanilla

Pumpkin Layer

  • One 15 oz can pumpkin (pumpkin puree, NOT pumpkin pie mix)
  • 2 eggs
  • 1 tbsp flour
  • 1/2 c sugar
  • One 5 oz can evaporated milk
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla


  • Preheat oven to 350°F and line the bottom and sides of a 9×13 pan with parchment paper. Lining the pan helps to remove the bars and cut them easier.
  • In a mixing bowl, combine the cake mix, melted butter, pumpkin pie spice and chopped pecans.
  • Press about half of the mixture into the bottom of the pan and set aside the remainder.
  • In another bowl, stir the cream cheese until nice and smooth. Then add the sweetened condensed milk, egg and vanilla and whisk until smooth; set aside.
  • In a separate bowl, combine all ingredients for the pumpkin layer. Whisk until smooth and set aside.
  • Scoop the cream cheese filling and pumpkin filling over the crust, alternating to create a marbled look. Use a butter knife to carefully marble the fillings together.
  • Sprinkle the remaining crust mixture over the top of the fillings.
  • Bake for 35-40 minutes or until the bars don't move when jiggled.
  • Let cool to room temperature then refrigerate until ready to serve.
Keyword pumpkin


  1. I wish there had been a dash in the recipe for the 5 oz can of evaporated milk. It looks like 15 oz. I used the standard size and now too runny. Will not set up I’m assuming.

    • Hi Diane – I’m sorry you ran into that issue! Let me think on what I can do to fix that issue for people in the future (whether it’s adding a dash or changing the “1” to a “one”)…. My concern with adding a dash would be that people might read it as a range (1-5 oz) rather than a fixed number. Once again, I’m sorry this was an issue. I hope you get a chance to try these with the proper amount as they’re always a crowd favorite!!! 🙂 -Kelsey

      • Maybe you can write it like this:
        (1) 5 oz. can
        One 5 oz. can

        (I had the same question as I looked through the recipe, and figured out that it was a 5 oz. can, but looked through the comments to be sure and was glad I found the exchange above!)

        • Hi Amy –
          Thanks so much. I just got it changed to “One 5 oz can” so hopefully that’ll clear things up for everyone!! I appreciate feedback so much – this one was especially helpful!

  2. I. caught the 5 oz in the evaporated milk but the batters are still runny and look nothing like your picture. You might check your ingredients and pictures because you haven’t corrected the 1 5oz with a dash or say small can and use appropriate measurements or the recipe needs altered

    • Hi Taylor – I think that would work just fine!! I’d probably just omit the additional spices in the mixture with the cake mix. Hope you enjoy!! -Kelsey

  3. These look incredible!!! Unfortunately mine never set either and I’m not sure what I did wrong-not the first time though with a cheesecake. I will say my pumpkin mixture was very soupy, so maybe that’s where everyone needs to make their adjustments. My boys didn’t mind eating the mistakes, so thank you for the recipe!!

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