Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

If you’re craving a dessert that perfectly balances creamy, spiced pumpkin with the irresistible crunch and caramelized notes of Biscoff cookies, I have just the treat for you. This Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe is hands down one of my favorites to whip up when I want something festive and comforting without being overly complicated. Trust me, once you try these bars, you’ll wonder how you ever lived without them!

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Ingredients You’ll Need

I’ve found that using full-fat cream cheese and sour cream really helps get the texture just right, and, of course, fresh pumpkin puree and Biscoff cookies are the stars here. You’ll want good-quality spices to make those flavors pop, so no shortcuts on that pumpkin pie spice!

• Biscoff Cookies: Crushing these for the crust and topping gives this dessert its signature caramelized crunch. Don’t skip on the Biscoff – it’s magic.
• Brown Sugar: Adds warmth and depth to both crust and filling layers.
• Butter: Melted butter binds the crust and topping crumbs perfectly—full flavor, guaranteed.
• Cream Cheese: The creamy base of the cheesecake layers; make sure it’s room temperature to avoid lumps.
• Sour Cream: Adds moisture and a slight tang that balances the sweetness.
• Eggs: Provide structure and richness.
• Vanilla Extract: Enhances the overall flavor without competing with the pumpkin spices.
• Granulated & Brown Sugar: Sweeten the cheesecake layers with complexity.
• Pumpkin Puree: The heart of fall flavor; be sure you use pure pumpkin, not pumpkin pie filling.
• Pumpkin Pie Spice & Cinnamon: Spice it up with just the right amount of autumnal warmth.
• Cool Whip (Optional): For that cloud-like topping some people adore.
• Caramel (Optional): I love drizzling a little on top for added decadence.

Variations

I love experimenting around holidays and with what I have on hand. Feel free to tweak this recipe a bit to suit your taste or dietary needs. The beauty of Halloween and autumn desserts is making them your own!

• Spice it up: When I’m feeling adventurous, I add a tiny pinch of nutmeg or cloves to deepen the pumpkin pie spice profile.
• Gluten-Free Version: Swap the Biscoff crust for gluten-free cookies or graham crackers if needed. It still tastes amazing!
• Swirled Style: Instead of layering, I’ve sometimes swirled the plain cheesecake and pumpkin layers for a marbled effect that’s just as delicious.
• Dairy-Free Adaptation: Using dairy-free cream cheese and butter alternatives works, but the texture won’t be quite as creamy—still tasty though!

How to Make Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

Step 1: Press the Perfect Biscoff Crust

Start by crushing those Biscoff cookies – I like to pulse them in a food processor so I get that great crumb texture without any big chunks. Mix the crumbs with brown sugar and melted butter until it feels like damp sand. Press it evenly into a parchment-lined 9×13-inch pan. Press firmly enough to hold together but don’t overpack, or it’ll be too dense to cut easily later.

Step 2: Create the Cream Cheese Base

Beat the cream cheese and sour cream together until light and creamy with no lumps – this is key! Then add both sugars and beat smooth again before mixing in eggs one at a time with the vanilla. Pour half of this luscious cream cheese mixture over the crust and pop it in the freezer for about 30 minutes. Freezing this base helps keep the layers distinct when you add the pumpkin next.

Step 3: Mix Pumpkin Spice Delight

Now add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining cream cheese mixture and gently beat until everything is well combined. Spoon the pumpkin layer over the chilled cream cheese base and spread it out evenly—try not to mix layers to keep those pretty contrasts.

Step 4: Add the Biscoff Topping and Bake

Mix melted butter with some reserved Biscoff cookie crumbs and sprinkle that over the top. Pro tip: Place an oven-safe pan of water on the lowest rack in your oven while baking; this creates steam that helps prevent cracking and gives you that flawlessly smooth texture. Start baking at 400°F for 15 minutes, then turn down to 325°F and bake for another 45 minutes or until the center is just set but still slightly jiggly.

Step 5: Cool, Chill, and Serve

Turn off the oven and let the bars sit inside with the door cracked open for 20 minutes — this gradual cooling is a game-changer to avoid cracks. Then cool completely on the counter before refrigerating for at least 4 hours. When you slice, I love adding a dollop of Cool Whip, a sprinkle of Biscoff crumbs, and maybe even a drizzle of caramel for a little something extra!

How to Serve Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

Garnishes

I’m a big fan of topping each slice with a generous spoonful of Cool Whip, then sprinkling extra Biscoff crumbs for that added texture and hint of caramel flavor. Sometimes I drizzle warm caramel sauce on top—it’s like the ultimate indulgence that takes these bars to the next level.

Side Dishes

These bars stand out on their own but pair wonderfully with a cup of spiced chai tea or even a rich coffee. For holiday parties, I like to serve them alongside fresh fruit to balance the richness, like crisp apples or tart cranberries.

Creative Ways to Present

For festive occasions, I’ve arranged these bars on a large platter garnished with mini pumpkins, cinnamon sticks, and edible gold leaf for some sparkle. You can also cut them into bite-sized squares and skewer each with a tiny cinnamon stick for a cute single-serving dessert.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered tightly in the fridge—these bars stay fresh and creamy for up to 5 days. Wrapping individual slices in plastic wrap helps if you want to grab a quick treat without drying them out.

Freezing

Freezing works well too! I slice the bars first, then wrap each piece tightly in plastic wrap and place them in a freezer-safe container. They keep beautifully for up to three months, making a great make-ahead dessert for unexpected guests.

Reheating

When I want to enjoy them warm, I let frozen slices thaw in the fridge overnight, then warm gently in the microwave for about 15 seconds. This keeps the cream cheese layer silky but still refreshing—not too hot to lose texture.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe has become my go-to fall dessert because it combines familiar seasonal flavors with that caramelized crunch I can’t get enough of. I love pulling this out at family gatherings or holiday potlucks because it’s always a hit—and honestly, it’s pretty addictive. Once you give it a try, I think you’ll feel the same way. So go ahead, grab those Biscoff cookies and pumpkin puree, and treat yourself to something special that’s sure to impress without the fuss!

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