Frozen Pumpkin Cheesecake Cookie Bars

As the leaves begin to turn and the air gets a crisp edge, the allure of pumpkin-flavored treats resurfaces in kitchens across the country. One irresistible dessert that perfectly embodies the spirit of the season is the "Frosted Dreams: Frozen Pumpkin Cheesecake Cookie Bars." This delightful recipe combines the comforting warmth of pumpkin spice with the rich, creamy texture of cheesecake, all nestled atop a buttery cookie base. The result is a delicious treat that is not only visually appealing but also a crowd-pleaser for gatherings, potlucks, or a cozy night in.

Frozen Pumpkin Cheesecake Cookie Bars

Capture the essence of fall with Frosted Dreams: Frozen Pumpkin Cheesecake Cookie Bars. This irresistible dessert features a buttery cookie base topped with a creamy pumpkin cheesecake filling, infused with warm spices that evoke cozy autumn vibes. Perfect for gatherings or a cozy night in, these bars blend rich flavors and textures that'll delight your taste buds. Embrace the season with this stunning and delicious treat that's sure to impress family and friends.

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Ingredients

For the Cookie Base:

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1 cup canned pumpkin puree

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

For Topping (Optional):

Whipped cream

A sprinkle of pumpkin pie spice

Chopped pecans or walnuts

Instructions

Prepare the Cookie Base:

- Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal later.

- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.

- Add in the eggs, incorporating one at a time and mixing thoroughly after each addition. Stir in the vanilla extract until combined.

- In a separate bowl, whisk together the flour, baking soda, sea salt, ground cinnamon, and nutmeg until well combined.

- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix; you want a tender cookie base.

Spread the Cookie Base:

- Take approximately two-thirds of the cookie dough and press it into the bottom of the prepared baking pan, creating an even layer. You can use your hands or a spatula to smooth it out.

Prepare the Pumpkin Cheesecake Filling:

- In another mixing bowl, beat the softened cream cheese with an electric mixer until it is completely smooth. Then, add the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, ginger, and cloves. Mix until the filling is creamy and well combined.

Layer the Cheesecake Filling:

- Pour the creamy pumpkin cheesecake filling over the pressed cookie base in the baking pan. Use a spatula to evenly spread the filling from edge to edge.

Top with the Remaining Dough:

- Crumble the remaining cookie dough over the top of the pumpkin cheesecake layer. It’s okay if some of the filling is visible; this gives a rustic look.

Bake and Cool:

- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

- After baking, let the bars cool in the pan for about 1 hour at room temperature. Next, transfer the pan to the refrigerator and cool for at least 2 hours until they are firm.

Serve and Enjoy:

- Once chilled, slice the bars into squares or rectangles. For an extra special touch, add a dollop of whipped cream on each bar, a light sprinkle of pumpkin pie spice, and a handful of chopped pecans or walnuts if desired.

Prep Time, Total Time, Servings: 20 minutes | 3 hours | 24 bars