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These Pumpkin Cheesecake Crumb Bars have a crumble crust full of oats and pecans with a creamy pumpkin cheesecake filling. This recipe is an irresistible fall treat!

Pumpkin Cheesecake Crumb Bars



For the crust

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup butter (softened)
  • ½ cup dark brown sugar
  • 1 cup rolled oats
  • ½ cup pecans (chopped)

For the filling

  • ½ cup pumpkin puree
  • 4 oz. cream cheese (softened)
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg


  1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
  2. In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
  3. Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
  4. While baking, prepare the pumpkin cheesecake filling. Beat the cream cheese in a stand mixer for 1-2 minutes until very soft and creamy. Add the rest of the ingredients for the pumpkin cheesecake and mix until completely combined, about 1-2 minutes.
  5. Remove partially baked crust from the oven. Pour on the pumpkin cheesecake mixture. Top with remaining crumb mixture.
  6. Return to oven and bake for another 20-25 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.


In the past, I’ve had trouble getting cream cheese and pumpkin puree completely smooth – if things aren’t at the right temperature, sometimes the cream cheese stays in little white balls. If this happens to you, pour all of the cheesecake mixture into a blender or food processor and puree for a few seconds until smooth before using.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American