You cannot go wrong with pumpkin pie + cheesecake. I like pumpkin anything, including pumpkin cheesecake, but every pumpkin cheesecake I’ve tasted just doesn’t have the full pumpkin flavor of pumpkin pie. The flavor, while tasty in its own right, seems to be diluted by all of the cream cheese. These super easy bars solve that problem. You get the savory pumpkin pie flavor combined with actual cheeeecake baked on top. You can even swirl the cheesecake into the top layer of the pumpkin bar layer for another delicious variation.
Pumpkin Pie Bars with Cheesecake Topping
Makes a 9 x 13 inch pan
For the bars
- 15 ounce can of pumpkin
- 3/4 cup brown sugar
- 1/4 cup Morena sugar (or another 1/4 cup brown sugar)
- 2 eggs
- 1 stick of butter, melted
- 1 teaspoon vanilla extract
- dash of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the cheesecake layer:
- 1 block of cream cheese (I used Greek yogurt cream cheese), softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 pan and set aside.
- Combine canned pumpkin, sugars, egg, and butter in a large bowl. Add in salt and vanilla and stir.
- Add spices, flour, baking powder, and baking soda and mix batter together. Batter may be slightly lumpy.
- Pour into prepared pan and spread as evenly as possible.
- With a whisk attachment, beat together cream cheese and sugar. Add in egg and vanilla and combine. Spread in a thin layer over pumpkin mixture. Swirl lightly with a knife if desired.
- Bake for 35-40 minutes or until cheesecake is set.
- Cool for at least 4-6 hours in the refrigerator or overnight before cutting into squares and serving.
Who else loves overnight oats? They are so simple to make and you can constantly change up the ingredients so you don’t get tired of the same thing. It’s becoming my favorite time of the year: Pumpkin Season! So I hope you are prepared for basically pumpkin everything recipes for the next few months. I have even made pumpkin chili before – it was delicious!
Vegan Pumpkin Overnight Oats
- 1 cup pumpkin
- 2 tablespoons chia seeds
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup (I used agave maple syrup)
- 2 cups old fashioned oats
- 1/2 teaspoon pumpkin pie seasoning
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup milk of choice – I used coconut milk
- Combine pumpkin, chia, brown sugar and maple syrup. If you only have brown sugar or maple syrup, then I would suggest using either 1/4 cup brown sugar or 1/3 cup maple syrup depending on desired sweetness level.
- Mix in spices, salt, oats, and vanilla and stir. Add milk and refrigerate overnight. Enjoy!
Guys. I did something dangerous today. I made a whole batch of this pumpkin cookie butter, and I have to admit, most of it didn’t make it to the fridge. I have a weakness for cookie butter. It just has the perfect mixture of tastes and textures. You can’t go wrong. Every time we have gone home this summer, I had to get the cookie butter ice cream from Braums. (It’s so tasty, you should check it out before it’s gone!) I had a crazy idea today. What if you could make a pumpkin version? I did, and it lives up to everything you would expect. With only THREE INGREDIENTS this recipe is super easy and delicious!
Pumpkin Cookie Butter
Servings: 6-8 (or 1 if you’re me..)
- 18-20 gingersnap cookies or enough to make roughly 1 cup of cookie crumbs (I found pumpkin ginger snaps at the fresh market.)
- 1/2 cup canned pumpkin
- 1 tablespoon butter, melted but slightly cooled (or coconut oil + pinch salt)
- Add cookies to a food processor and process until you have mostly fine crumbs. Pulse for a few seconds at a time until you have a coarse meal. It’s okay if there are still a few small cookie chunks as this adds more a cookie-like texture. You can also use a tightly sealed bag and a meat tenderizer or rolling pin.
- Mix together pumpkin and butter. Add cookie crumbs and mix. Enjoy!
Is it too early for pumpkin desserts? Today I opened up the first can of pumpkin this season. I wasn’t sure at first if I was quite ready for pumpkin season yet, but after a bite of one of these delicious donuts, I had no regrets. I have tried so many donut recipes that promise light and fluffy baked donuts but a lot of them ended up super dense and more like a hockey puck than a real donut. I found pumpkin recipes to be the worst ones because the pumpkin is so dense that the donuts would never be light and airy enough. I’ve found a solution to that problem with these donuts!
Pumpkin Pie Baked Donuts
Servings: 6-8 donuts
- 1/3 cup canned pumpkin
- 1/2 cup milk of choice
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- 2 tablespoons coconut oil, melted
- 1 egg, separated
- 1 teaspoon pumpkin pie spice
- 1 cup + 2 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 cup powdered sugar
- Additional 1/4 teaspoon cinnamon
- 1-2 tablespoons milk of choice
- cinnamom sugar for topping, if desired
- Preheat oven to 350 degrees Fahrenheit. Grease a donut pan and set aside.
- Combine apple cider vinegar and milk and set aside.
- Combine canned pumpkin and melted coconut oil. Add egg yolk, vanilla extract, and brown sugar and stir combine. Add milk mixture and stir to combine.
- Add flour, salt, baking powder, and pumpkin pie spice and combine.
- Beat egg white in a separate bowl until soft peaks are formed. Fold into pumpkin mixture, taking care not to overmix.
- Transfer to donut pan and bake for 12-14 minutes.
- Once cooled, mix together powdered sugar and additional cinnamon. Add milk, one teaspoon at a time until you form a glaze. Drizzle over donuts and add cinnamon sugar if desired.