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Chocolate Pumpkin Cheesecake Bars

These Chocolate Pumpkin Cheesecake Bars combine a rich chocolate base with a creamy pumpkin cheesecake layer and a buttery crumble topping. A perfect fall dessert for holidays or gatherings, full of cozy pumpkin spice flavor and make-ahead convenience.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 15.25 oz chocolate cake mix (boxed)
  • 1 large egg
  • 0.5 cup salted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 15 oz pumpkin puree (1 can)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 3 cups powdered sugar
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar
  • 2 tsp ground cinnamon (for topping)
  • 8 tbsp salted butter, very soft
  • 0.5 cup semi-sweet chocolate chips or chunks

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Fork

Method
 

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or line with parchment paper. Set aside.
  2. In a bowl, combine the chocolate cake mix, egg, and melted butter. Mix until smooth.
  3. Press the chocolate mixture evenly into the bottom of the prepared baking dish to form the base layer.
  4. In another bowl, combine cream cheese and pumpkin puree. Mix until smooth and no lumps remain.
  5. Add eggs, vanilla, cinnamon, salt, nutmeg, and cloves. Mix until combined.
  6. Gradually add powdered sugar and beat until mixture is smooth and creamy.
  7. In a small bowl, mix flour, brown sugar, and cinnamon. Add softened butter and mix with a fork until crumbly.
  8. Pour pumpkin mixture over the chocolate layer and smooth evenly. Sprinkle chocolate chips over the pumpkin layer.
  9. Sprinkle crumble topping evenly over the top of the bars.
  10. Bake for 50–60 minutes, until the center is set and the top is golden brown. Cool completely before slicing.

Notes

Refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months. Best enjoyed chilled or at room temperature after thawing overnight. Perfect for holiday parties or fall dessert tables.

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