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As the leaves begin to change and the air turns crisp, there's nothing quite like indulging in a seasonal dessert that captures the essence of fall. Frozen Pumpkin Cheesecake Cookie Bars are a perfect representation of this time of year, seamlessly blending the rich flavors of pumpkin and cream cheese with the inviting texture of a cookie base. This dish not only highlights the beloved taste of pumpkin spice but also serves as a unique twist on traditional cheesecake, making it an irresistible treat for gatherings, celebrations, or a cozy night in.

Frozen Pumpkin Cheesecake Cookie Bars

Embrace the flavors of fall with Frozen Pumpkin Cheesecake Cookie Bars! These delicious bars feature a chewy cookie base topped with a creamy pumpkin cheesecake layer, perfectly capturing the essence of autumn. The blend of pumpkin and classic spices creates a warm, comforting treat, ideal for gatherings or cozy nights in. This article guides you through every step, ensuring you'll impress friends and family with this delightful seasonal dessert. Enjoy the rich flavors and textures in every bite!
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Ingredients
  

_For the Cookie Base:_

1 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

_For the Pumpkin Cheesecake Layer:_

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/2 cup powdered sugar

1 large egg

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch of salt

_For the Topping:_

Whipped cream (optional, for serving)

Crushed graham crackers (optional, for garnish)

Instructions
 

Prep the Cookie Base: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

    Cream the Sugars and Butter: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.

      Mix in the Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture, mixing until fully incorporated.

        Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.

          Spread the Cookie Dough: Press the cookie dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes until lightly golden and set. Remove from the oven and allow to cool completely in the pan.

            Prepare the Pumpkin Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, egg, vanilla, cinnamon, nutmeg, and salt. Beat until fully combined and creamy.

              Spread the Cheesecake Filling: Once the cookie base has cooled, pour the pumpkin cheesecake mixture over the cookie base, spreading it evenly.

                Freeze the Bars: Cover the pan with plastic wrap and place it in the freezer for at least 3 hours or until the cheesecake layer is completely firm.

                  Slice and Serve: Once frozen, remove the bars from the pan by lifting the parchment paper. Slice into squares or bars. For an extra touch, top with whipped cream and a sprinkle of crushed graham crackers before serving.

                    Enjoy Your Treat: These bars can be stored in an airtight container in the freezer for up to a month.

                      Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 12 bars