Why You’ll Love This Recipe

I adore this recipe because it’s easy, impressive, and feels like pure autumn in dessert form. The layers come together beautifully without any complicated steps, and the swirl of pumpkin and cheesecake looks so elegant once baked. I can make them ahead of time, and they slice perfectly once chilled. They’re just as good for a holiday dessert tray as they are for a lazy weekend treat with coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Bottom + Top Layer
1 15.25-ounce box yellow cake mix
1/2 cup butter, melted
1 teaspoon pumpkin pie spice
1/2 cup finely chopped pecans

For the Cream Cheese Layer
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 egg
1 teaspoon vanilla

For the Pumpkin Layer
1 15-ounce can pumpkin puree (not pumpkin pie mix)
2 eggs
1 tablespoon flour
1/2 cup sugar
1 5-ounce can evaporated milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Directions

I start by preheating my oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper, leaving a bit of overhang to make lifting the bars out easier later.

In a large bowl, I mix together the yellow cake mix, melted butter, pumpkin pie spice, and finely chopped pecans. I stir until the mixture looks like coarse crumbs with no dry patches. I press about half of this mixture evenly into the bottom of the prepared pan, using the back of a measuring cup to compact it firmly. I set aside the rest for the topping.

For the cream cheese layer, I beat the softened cream cheese until smooth and lump-free. Then I gradually add the sweetened condensed milk, egg, and vanilla, whisking until everything is silky and well combined. The mixture will be pourable rather than thick — that’s exactly what makes it bake up creamy and luscious.

In a separate bowl, I whisk together the pumpkin puree, eggs, flour, sugar, evaporated milk, pumpkin pie spice, and vanilla until smooth and free of lumps.

To assemble, I spoon alternating dollops of the cream cheese mixture and the pumpkin mixture over the crust. I don’t worry about making it perfect — the randomness creates a beautiful marbled look. I take a butter knife and gently swirl through the layers to create that pretty pattern, being careful not to dig into the crust.

Then I sprinkle the remaining crumb mixture evenly over the top to form a light streusel topping. I bake for 35–40 minutes, until the top is golden and the center no longer jiggles when I gently shake the pan.

Once baked, I let the bars cool completely at room temperature before refrigerating for at least 2 hours (or overnight) to let them set. When ready, I lift them out of the pan using the parchment and cut them into neat, creamy squares.

Servings and Timing

This recipe makes about 36 bars. Prep time takes 20 minutes, baking time about 35 minutes, and total time (including chilling) around 3 hours.

Variations

Sometimes I add a drizzle of caramel or a sprinkle of sea salt over the top for an extra indulgent finish. For a nut-free version, I simply skip the pecans or replace them with crushed graham crackers. When I want a slightly tangier flavor, I add a tablespoon of sour cream to the cheesecake layer. I’ve even used spice cake mix instead of yellow cake mix for a stronger autumn spice flavor.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. They taste even better the next day once the flavors have fully melded. These also freeze beautifully — I cut them into squares, wrap each one individually, and freeze for up to 2 months. To serve, I thaw them in the fridge overnight. They’re best served chilled or just slightly softened at room temperature.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, I can substitute homemade pumpkin puree, but I make sure it’s thick and not watery so the bars set properly.

What type of cake mix works best?

A standard yellow cake mix gives the best flavor, but spice cake mix adds a lovely boost of autumn spices.

How do I prevent the bars from cracking?

Allowing them to cool slowly and refrigerating before slicing helps keep the texture smooth and crack-free.

Can I make these gluten-free?

Yes, I use a gluten-free yellow cake mix, and the rest of the ingredients are naturally gluten-free.

Can I skip the nuts?

Definitely. The pecans add crunch, but the bars are just as delicious without them.

Do these bars need to be refrigerated?

Yes, because of the cream cheese layer, they should be stored in the fridge to stay fresh and creamy.

Can I add more spice?

I sometimes add a pinch of nutmeg or cloves for a bolder pumpkin spice flavor.

How do I get clean slices?

I chill the bars completely and use a sharp knife wiped clean between each cut for neat edges.

Can I double this recipe?

Yes, I double it and bake in two pans for parties or holidays — it’s a crowd favorite.

Can I make these ahead of time?

Absolutely. I bake them the day before and refrigerate overnight — the texture actually improves as they chill.

Conclusion

I love how these Pumpkin Cheesecake Bars capture everything I adore about fall baking — creamy cheesecake, warm spices, and a buttery crumb topping that adds the perfect crunch. They’re easy to make, beautiful to serve, and guaranteed to impress at any gathering. Whether I’m sharing them at a holiday dinner or enjoying one with a cup of coffee, they always taste like pure autumn bliss.