If you’re looking for a fall dessert that blends warm spice with rich indulgence, these chocolate pumpkin cheesecake bars are it. Imagine the fudgy depth of chocolate meeting the creamy tang of pumpkin-spiced cheesecake—all on a buttery crumble crust. This easy layered dessert is a true showstopper and ideal for potlucks, Thanksgiving, or cozy nights in. Whether you’re a seasoned baker or just diving into fall recipes, these bars promise simplicity with a punch of flavor. In this article, I’ll walk you through every step to get these beauties from bowl to bite—with storage tips, flavor twists, and answers to your top baking questions.
Table of Contents
Why These Chocolate Pumpkin Cheesecake Bars Feel Like Home
These chocolate pumpkin cheesecake bars will been a go-to for fall gatherings. Whether it’s Friendsgiving, a Halloween potluck, or just a weekend treat, they never fail to impress. They’re festive, yes—but they’re also comforting and wildly delicious.
If you’re already a fan of pumpkin chocolate chip baked oatmeal, you’ll love how these bars turn up the indulgence. I like to use homemade pumpkin pie spice in the filling—it brings the warmth up a notch without complicating anything.
So whether you’ve got family visiting or just need a moment of sweet solitude with a fork and a blanket, these bars are your new favorite fall tradition.
Chocolate Pumpkin Cheesecake Bars
Equipment
- 9×13-inch baking dish
- Parchment paper
- Large mixing bowls (x2)
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Fork or pastry cutter (for crumble)
- Oven
Ingredients
- 1 box chocolate cake mix 15.25 oz
- ½ cup 1 stick unsalted butter, melted
- 1 large egg
- 8 oz cream cheese softened
- 1 can 15 oz pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 cups powdered sugar
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- 2 tsp ground cinnamon
- ½ cup 1 stick unsalted butter, softened
- Optional: ½ cup chopped pecans
- Optional: ½ cup chocolate chips or chunks
- Optional: Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper.
- Make the base: In a bowl, mix chocolate cake mix, melted butter, and egg until dough forms. Press evenly into the bottom of the prepared pan.
- Make the cheesecake layer: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, spices, and salt. Gradually beat in powdered sugar until creamy.
- Pour cheesecake layer over the chocolate base and smooth the top.
- Make the crumble topping: Combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Fold in pecans if using.
- Top the cheesecake layer with crumble and sprinkle with chocolate chips.
- Bake for 50–60 minutes until the center is set and the top is golden.
- Cool completely, then refrigerate for 1 hour before slicing.
- Serve with optional caramel drizzle or whipped cream.
Notes
- Calories ~280 kcal
- Fat 15g
- Saturated Fat 8g
- Carbohydrates 35g
- Sugar 25g
- Protein 3g
- Fiber 1g
What You’ll Need to Make Chocolate Pumpkin Cheesecake Bars
Simple Ingredients, Big Flavor and Substitutions
One of the reasons I keep coming back to these chocolate pumpkin cheesecake bars is how easy they are to pull off without sacrificing flavor. With a few pantry staples and fall favorites, you’ll have a dessert that tastes like it came straight from a bakery window.
Here’s what you’ll need:
- Chocolate cake mix: This shortcut forms a rich, fudgy base with just one egg and some melted butter. Use devil’s food for deeper chocolate intensity.
- Cream cheese: Room temperature is key for that creamy, lump-free pumpkin cheesecake layer.
- Pumpkin puree: Canned works best for consistency, but if you’re using fresh pumpkin puree, make sure it’s thick and well-drained. You don’t want excess moisture ruining your bars.
- Spices: Cinnamon, nutmeg, and cloves bring the warm, nostalgic flavors of fall.
- Optional add-ins: A handful of chopped pecans folded into the topping adds great texture. And if you’re feeling bold, drizzle some caramel over the top after baking for a bakery-worthy finish.
💡 If you’re craving more cozy fall bakes, browse the Easy Moist Pumpkin Spice Bar for similar stress-free hits or dive into our Pumpkin Crisp Recipe for seasonal showstoppers.
Mistakes to Avoid and Fix & Prep Tips
A few small missteps can make or break the layers, so let’s fix them before they happen:
- Mistake: Using cold cream cheese.
Fix: Let it sit at room temperature for 30–60 minutes. Cold cream cheese won’t blend smoothly with the pumpkin. - Mistake: Overbaking.
Fix: Bake until the center is just set—slightly jiggly is good. It will firm up as it cools. - Mistake: Runny pumpkin layer.
Fix: If using fresh pumpkin, blot excess water with a paper towel until the texture is thick like canned puree.
Prep Tips:
- Line your pan with parchment for easy lifting and clean edges.
- Use a fork to create those sweet crumble clusters—don’t overmix.
- Chill the bars before slicing for perfect squares and defined layers.
Step-by-Step – How to Make These Bars Perfect Every Time
Build Your Layers Like a Pro
What makes chocolate pumpkin cheesecake bars so special is the way each layer adds something unique—fudgy chocolate, creamy pumpkin, and a golden crumble topping. Here’s how to build them with confidence and ease.
Make the Chocolate Base
In a medium bowl, combine your chocolate cake mix, one large egg, and ½ cup of melted butter. Mix until fully combined and thick—almost like cookie dough. Press it evenly into a greased or parchment-lined 9×13 baking dish. This will form a dense, brownie-like crust that holds up beautifully.
Mix the Pumpkin Cheesecake Layer
Start by beating 8 oz of softened cream cheese and a can (15 oz) of pumpkin puree until smooth. Then add two room-temperature eggs, vanilla extract, ground cinnamon, nutmeg, salt, and cloves. Mix until incorporated. Slowly blend in 3 cups of powdered sugar a little at a time until the mixture is creamy and lump-free.
Prepare the Crumble Topping
In a clean bowl, stir together ¾ cup of flour, ¾ cup of brown sugar, and 2 tsp of cinnamon. Add 8 tablespoons of softened butter and use a fork or your fingers to create crumbles—don’t overmix, you want clusters, not dough.
Assemble & Bake
Pour the pumpkin cheesecake layer over the chocolate base and spread it evenly. Sprinkle on ½ cup of chocolate chips (or chunks for more texture), then scatter the crumble topping across the surface. Bake at 350°F for 50–60 minutes, or until the center is set and the top is golden.
Pro Tips for Foolproof Bars
- Don’t skip the chilling step: After baking, let the bars cool at room temp, then refrigerate for at least 1 hour. This helps the cheesecake layer set and makes slicing clean and easy.
- Use a sharp, warm knife: Run it under hot water and wipe clean between cuts for bakery-style edges.
- Layer smart: Don’t rush the chocolate base—press it firmly into the corners to avoid uneven thickness.
These bars pair beautifully with anything from hot cider to a creamy latte—and if you’ve explored our Easy Pumpkin Dump Cake Recipe, you’ll know that layering flavor is what autumn baking is all about. You could even serve them as a sweet brunch bite alongside one of our Breakfast Baked Pumpkin Chocolate Chip Oatmeal Cups Recipe.
Storage, Freezing & Serving Suggestions
How to Store & Freeze Like a Fall Baking Pro
One of the best things about chocolate pumpkin cheesecake bars—aside from how good they taste—is how well they store. Whether you’re making them ahead for a holiday party or savoring leftovers solo, here’s how to keep them fresh and flavorful.
In the Fridge
Once fully cooled, store the bars in an airtight container. They’ll stay fresh in the refrigerator for up to 5 days. The cheesecake layer stays creamy, and the chocolate base stays firm. You can serve them cold, straight from the fridge, or let them sit at room temperature for 15 minutes before slicing and serving.
In the Freezer
Yes, these bars freeze beautifully. First, chill them in the fridge until set. Then cut them into squares and place on a baking sheet in a single layer. Freeze until solid (about 2 hours), then transfer to a freezer-safe container with parchment between layers. They’ll keep in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge for the best texture.
These make-ahead options are especially useful if you’re pairing them with hearty fall dinners—like our Easy Ground Beef Pot Pie—for a full comfort-food spread.
Serving Tips & Delicious Variations
There’s no wrong way to enjoy these, but here are a few ways to take them up a notch:
- Add toppings: A dollop of whipped cream or a drizzle of salted caramel gives them bakery-case vibes.
- Use dark chocolate chunks instead of chips for richer flavor.
- Spice it up: Add a pinch of cardamom or ginger to the crumble topping for an earthy warmth.
- Go mini: Make them in muffin tins with cupcake liners for personal-size desserts that are perfect for parties.
Serve them as a decadent finish to your favorite Dinner Recipes, or wrap a few up as sweet little gifts during the fall season. You’ll find they hold up beautifully—and taste even better the next day.
FAQs
What is the best way to swirl cheesecake into brownies?
To create a beautiful swirl, drop spoonfuls of each batter side by side in the pan, then drag a butter knife through the layers in an “S” motion. Be careful not to over-swirl or the layers will blend too much.
Can I make chocolate pumpkin cheesecake bars ahead of time?
Yes! These bars are ideal for make-ahead baking. Chill them overnight to let the layers set fully. In fact, they slice cleaner and taste even better the next day.
How do you store chocolate pumpkin cheesecake bars?
Store them in an airtight container in the refrigerator for up to 5 days. Keep parchment between layers if stacking to prevent sticking.
Are these bars freezer-friendly?
Absolutely. Freeze fully cooled bars in a single layer, then transfer to a sealed container with parchment between slices. They stay fresh up to 2 months. Thaw overnight in the fridge for best results.
These chocolate pumpkin cheesecake bars are everything a fall dessert should be—decadent, spiced, rich, and soul-satisfying. Whether you’re baking them for a holiday gathering or just craving something sweet after dinner, they’re a guaranteed crowd-pleaser. With simple steps, big flavor, and versatile prep options, this is one recipe you’ll come back to again and again.
So grab your spatula, line your pan, and let the warm scent of pumpkin and chocolate fill your kitchen. This one’s about to become a fall classic in your home too.
