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Creamy Pumpkin Spice Snickerdoodle Cheesecake Bars

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A rich and creamy fall dessert combining a pumpkin-spiced almond flour crust with a tangy cream cheese filling and a cinnamon sugar swirl. These bars offer the cozy flavors of pumpkin spice and snickerdoodles in a convenient bar format.

Ingredients

Scale
  • 1.5 cups almond flour
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 tablespoons brown sugar (for swirl)
  • 1 tablespoon cinnamon (for swirl)
  • 1 teaspoon melted butter (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease with butter.
  2. In a medium bowl, combine almond flour, melted butter, brown sugar, cinnamon, nutmeg, and salt. Mix until it resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8-10 minutes until lightly golden. Let cool completely.
  4. In a large bowl, beat softened cream cheese and granulated sugar on medium-high speed for 3-4 minutes until smooth. Scrape down sides.
  5. Add eggs one at a time on low speed, mixing just until combined. Do not overmix.
  6. Add vanilla extract, 1/4 cup pumpkin puree, and the spice blend (cinnamon, ginger, cloves). Mix on low until just incorporated.
  7. Pour filling over the cooled crust and smooth the top.
  8. In a small bowl, mix 2 tablespoons brown sugar, 1 tablespoon cinnamon, and 1 teaspoon melted butter. Sprinkle evenly over the filling.
  9. Gently swirl the topping into the filling with a knife or skewer to create ribbons.
  10. Bake for 25-30 minutes until the center has a slight jiggle.
  11. Cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
  12. Lift out using parchment overhang, slice into squares, and serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Do not overmix after adding eggs to prevent cracking. The bars must be chilled for at least 4 hours for clean slicing. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, snickerdoodle, cheesecake bars, fall dessert, gluten-free, almond flour, cream cheese, cinnamon sugar, easy baking

Find it online: https://mandydishes.com/creamy-pumpkin-spice-snickerdoodle-cheesecake-bars-6-easy-fall-bites/