These Pumpkin Cheesecake Oatmeal Cookie Bars bring together a buttery, oatmeal-studded cookie crust and crumble, creamy cheesecake, and a swirl of spiced pumpkin butter—all baked into one irresistible fall treat. With a tender, cinnamon-scented oat base, a luscious cheesecake center, and a perfectly streusel-like top, they’re easy to make yet feel special enough for gatherings, bake sales, or cozy dessert nights.
Ingredients Needed
- all-purpose flour
- old-fashioned oats
- light brown sugar
- pecans
- kosher salt
- pumpkin pie spice
- baking soda
- unsalted butter, softened
- 2 packages cream cheese
- granulated sugar
- cream or milk
- eggs – large are best for baking
- 1 9-ounce jar pumpkin butter or 1 batch homemade pumpkin butter
How To Make Pumpkin Cheesecake Oatmeal Cookie Bars
- Preheat oven to 350℉ and prepare your 9×13″ pan.
- Stir together your dry ingredients, then adding butter to create your crust and streusel topping. Set some aside in a small bowl.
- Bake until set and just barely golden, about 15 minutes.
- While baking, combine cream cheese, sugar, cream or milk, and 1 tablespoon flour in a mixer, and whip until creamy (2 – 3 minutes).
- Pour mixture onto prepared crust and spoon pumpkin butter by tablespoonfuls onto cream cheese mixture. Using a knife, swirl mixtures together. Sprinkle reserved oat mixture on top.
- Bake until top is golden brown, 30-35 minutes. Let cool completely in pan on wire rack.
Storage & Other Tips
- You can make these early and keep them in the fridge overnight before serving.
- If cooling and serving later, cool them completely to avoid cracking the cheesecake layer crust.
- Enjoy bars cold or at room temperature. Serve straight from the fridge or let sit for 20 minutes to soften slightly—both are delicious!
- These stay good for about 3 days. We recommend keeping them in the fridge for longer-term keeping.
Frequently Asked Questions
A jar of store-bought works great, but this homemade recipe is easy and adds extra flavor—just swirl in the whole batch.
Make sure you reserve enough oat mixture for the topping and sprinkle it gently. If packed too tightly it may sink rather than stay crumbly.
Avoid overmixing once the eggs are added—mix until just combined. Also, let the bars cool to room temperature before refrigerating to prevent cracks.
Refrigerate in an airtight container for up to 4 days. The crisp oat base stays tender and the cheesecake filling keeps its creaminess.
Pumpkin Cheesecake Oatmeal Cookie Bars
Equipment
Ingredients
- 2 cups + 1 tablespoon all-purpose flour divided
- 2 cups old-fashioned oats
- 1 cup light brown sugar firmly packed
- ¾ cup pecans chopped, optional
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- 1 ¼ cups unsalted butter softened
- 2 8-ounce packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 tablespoons cream or milk
- 2 eggs large
- 1 9-ounce jar pumpkin butter or 1 batch homemade
Instructions
- Preheat oven to 350℉. Line a 9×13 inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
- In a large bowl, stir together 2 cups flour, oats, brown sugar, pecans (if using), salt, pie spice, and baking soda. Add butter, and beat with a mixer until mixture is crumbly. Reserve 1 1/2 cups oat mixture in a small bowl; press remaining oat mixture into bottom of prepared pan.
- Bake until set and just barely golden, about 15 minutes.
- Meanwhile in the same large bowl, beat cream cheese, granulated sugar, cream or milk, and remaining 1 tablespoon flour with a mixer at medium speed until creamy, 2-3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one and a time, beating well after each addition. Pour mixture onto prepared crust and spoon pumpkin butter by tablespoonfuls onto cream cheese mixture. Using a knife, swirl mixtures together. Sprinkle reserved oat mixture on top.
- Bake until top is golden brown, 30-35 minutes. Let cool completely in pan on wire rack. Using excess foil as handles, remove from pan before cutting into bars. Cover and refrigerate for up to 3 days.
Nutrition
Questions & Reviews
They are perfect for thanksgiving!
My girlfriend will love them!
Thanks for the inspiration.
I made this for a tailgate party last night. It was wonderful. I followed the directions exactly and it turned out great. Very rich, if I could have cut the bars smaller that would have been better. Delicious! Thank you.
This is amazing! do you know how much grams is for 1 1/4 cups unsalted butter?
I don’t, but you could probably google it 🙂
I made these last night, they were fantastic! I agree with Kate on nutmeg, so I left it out of the pumpkin butter and the pumpkin spice, so good! I’m making again for Thanksgiving for sure! Thanks for another wonderful recipe.
Thank you for the feedback. I’m planning on making these for a get-together tonight and wanted to see if anyone else had made them already.
These look really good! Have you tried freezing them? I’m wondering how far in advance I can make them for Thanksgiving. Thanks!
I’ve never frozen them but I’m sure they’d be great!
These look gorgeous! How can I get your print recipe to actually show the picture? I selected yes for image on two different recipes and it didn’t print with the recipe….
It’s done that to me all along, no matter the settings…I’m wondering if it’s our own printer settings but I haven’t found anything to make a difference yet. I’d love an answer to this too!
Oh it actually just worked this time! I clicked on more printer settings and selected background image and it popped up in the preview! And printed a tiny image up by the title. Thanks for encouraging me to try again!
Wow those look good!