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Pumpkin Cheesecake Oatmeal Cookie Bars


A soft oatmeal cookie crust, layered with creamy cheesecake, pumpkin butter swirl, and streusel topping.


  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 cups old-fashioned oats
  • 1 cup firmly packed light brown sugar
  • 3/4 cup chopped pecans (optional, I made without)
  • 1 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1 1/4 cups unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 tablespoons cream or milk
  • 2 large eggs
  • 1 9-ounce jar pumpkin butter (or 1 batch homemade)


  1. 1. Preheat oven to 350 degrees. Line a 13×9 inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. 2. 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.
  3. 3. Bake until set and just barely golden, about 15 minutes.
  4. 4. 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 craemy, 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.
  5. 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.