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When autumn hits, it’s all about cozying up with soft blankets and the best-smelling candles. Another fall essential? All things pumpkin! And while we often look to baked treats such pumpkin pie or pumpkin bread for dessert, there’s certainly room for cold and creamy pumpkin desserts too. Enter: Pioneer Woman pumpkin cheesecake bars.
With a graham cracker crust, a spiced pumpkin filling and a cream cheese whipped topping, what could go wrong? We knew we had to put these dreamy bars to the test. And while they require more than a few steps to make, they’re absolutely worth it. Each forkful is a big bite out of fall!
How to Make Pioneer Woman Pumpkin Cheesecake Bars
Molly Allen for Taste of Home
These bars require quite a few steps, and the ingredient list may look intimidating. Luckily, they come together by using easy-to-find ingredients and simple prep.
Ingredients
For the crust:
- 1-3/4 cup graham cracker crumbs (about 10 crushed crackers)
- 1/2 cup salted butter, melted
- 2 tablespoons confectioners’ sugar
For the filling:
- 4 teaspoons cold water
- 1 teaspoon gelatin powder
- 4 ounces (1/2 block) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 3/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup heavy whipping cream
For the topping:
- 4 ounces (1/2 block) cream cheese, softened
- 3 tablespoons confectioners’ sugar
- 2/3 cup heavy whipping cream
- ¼ cup toasted pecans, chopped
Tools You’ll Need
Directions
Step 1: Prep the graham cracker crust
Molly Allen for Taste of Home
Preheat the oven to 350°F and line a square baking pan with parchment paper. In a large mixing bowl, combine the graham cracker crumbs, confectioners’ sugar and melted butter. Mix with a large fork until well combined. Press the mixture firmly into the bottom and up the sides of the prepared baking pan.
Step 2: Bake the graham cracker crust
Place the prepared crust in the oven and bake for 10-12 minutes, until just lightly golden brown. Remove the crust from the oven and set it aside to fully cool.
Step 3: Bloom the gelatin
In a small saucepan, add the water and sprinkle the gelatin powder over top. Set the saucepan aside for 10 minutes while you prep the filling.
Step 4: Make the pumpkin filling
Molly Allen for Taste of Home
Beat the cream cheese and confectioners’ sugar in a mixing bowl until smooth. Add in the pumpkin, vanilla, cinnamon, nutmeg, ginger, clove and salt and mix until combined.
Step 5: Finish the pumpkin filling
Transfer the bloomed gelatin to the stovetop and warm on low. Whisk constantly until the powder has completely dissolved. Pour the gelatin into the pumpkin filling mixture and beat well to combine.
Step 6: Make the whipped cream
In a chilled bowl, add the heavy whipping cream. Beat with a mixer until stiff peaks form. Once the whipped cream has come together, fold it into the pumpkin mixture in three additions.
Step 7: Spread the pumpkin filling
Once the crust is completely cooled, spread the pumpkin filling evenly over top. Cover the pan with plastic wrap and put it in the fridge while you make the topping.
Step 8: Make the cream cheese topping
Beat the cream cheese and confectioners’ sugar in a mixing bowl until smooth. Next, add in the heavy whipping cream and beat until stiff peaks form.
Spread the cream cheese topping over the pumpkin filling layer. Use an offset spatula to spread an even layer. Once finished, cover the pan with plastic wrap and chill the pumpkin bars in the fridge for at least four hours until set.
Step 9: Cut and serve
Molly Allen for Taste of Home
Once the bars are set, hold the edges of the parchment paper to remove them from the pan. Sprinkle the top with toasted, crushed pecans before cutting and serving.
Here’s What I Thought
Say hello to fall with this dessert! My favorite way to enjoy pumpkin pie is to have a cold slice with plenty of whipped cream, and this treat resembles that perfectly. The crunchy graham cracker crust adds texture to the fluffy, creamy pumpkin filling and tangy cream cheese topping.
While the filling was great as-is, I did choose to add an extra tablespoon of sugar, along with another teaspoon of cinnamon, for even more flavor. Other than that, it came together perfectly following Ree Drummond’s recipe. The hardest part was waiting multiple hours for the bars to finally set, but trust me, it was so worth it! I’m going to be making these dreamy pumpkin cream cheese bars on repeat this fall.
Our Most Gorgeous Fall Desserts
Maple Walnut CakeThis maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
Ginger-Glazed Lemon BundtTangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen
Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit.
—Lorelle Edgcomb, Granville, Illinois
Mama's Spice CakeWhenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting.
—Nancy Duty, Jacksonville, Florida
Glazed Maple Shortbread CookiesWhenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
Pumpkin Ice Cream RollThis wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
Majestic Pecan CakeThis recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Homemade Pear PieI entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Chocolate Spice Layer Cake with Caramel IcingMariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. —Taste of Home Test Kitchen
Honeyed Pears in Puff PastryA honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee
Apple-Nut Bread PuddingTraditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
Cranberry Coconut Cake with Marshmallow Cream FrostingFilled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. —Julie Merriman, Seattle, Washington
Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
Vermont Maple Oatmeal PieThis yummy pie has old-fashioned appeal, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. —Barbie Miller, Oakdale, Minnesota
Big Soft Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Cranberry CheesecakeEvery year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan
Toffee-Pear Crisp Bread PuddingMy son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California
Pumpkin-Butterscotch Gingerbread TrifleThere's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri
Caramel Apple CupcakesBring these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Grilled Cranberry Pear CrumbleMy husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Apple-Pumpkin Upside-Down CakeWe love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
You can also try out these
pumpkin cheesecake cookies for a delicious pumpkin pie and cheesecake combination.
Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
Olive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Billie’s Southern Sweet Potato CakeI made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland
Rustic Caramel Apple TartLike an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas
Salted Dark Chocolate TartWhen I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
Miniature Pumpkin Cake TowersI make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania
Cranberry Bread PuddingThis down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Coffee Maple SpritzI like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
Easy Mini Caramel Apple CheesecakesCheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Pumpkin Cranberry Bread PuddingSavor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Aunt Lou's Fresh Apple CakeMy Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia
Cranberry Layer CakeI adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
Pear Bundt CakeNext time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Caramel Apple StrudelMy father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. —Sarah Haengel, Bowie, Maryland
