Name: Chocolate Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 15.25 ounces chocolate cake mix (boxed); 1 large egg; ½ cup salted butter, melted; 8 ounces cream cheese, softened to room temperature; 15 ounces pumpkin puree (1 can); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 3 cups powdered sugar; ¾ cup all purpose flour; ¾ cup brown sugar; 2 teaspoons ground cinnamon (for crumble); 8 tablespoons salted butter, very soft (for crumble); ½ cup semi‑sweet chocolate chips or chunks

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These chocolate pumpkin cheesecake bars are a decadent, layered dessert that perfectly combines rich chocolate, spiced pumpkin, and a buttery crumble topping. The base is a fudgy chocolate cake layer, followed by a creamy pumpkin cheesecake center, all topped with melty chocolate chips and a crisp cinnamon-sugar crumble. It’s a seasonal treat that brings the cozy warmth of fall to every bite. Chocolate Pumpkin Cheesecake Bars

Why You’ll Love This Recipe

I love this recipe because it blends the best of both worlds: deep chocolate flavor with warm, comforting pumpkin spice. The texture contrast between the soft cake base, velvety cheesecake center, and crumbly topping is simply irresistible. These bars are great for autumn gatherings, holiday potlucks, or just as a cozy indulgence with a cup of coffee. They’re also surprisingly easy to make, thanks to the use of a boxed cake mix and canned pumpkin.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

15.25 ounces chocolate cake mix (boxed)
1 large egg
½ cup salted butter, melted
8 ounces cream cheese, softened to room temperature
15 ounces pumpkin puree (1 can)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 cups powdered sugar
¾ cup all purpose flour
¾ cup brown sugar
2 teaspoons ground cinnamon (for crumble)
8 tablespoons salted butter, very soft (for crumble)
½ cup semi‑sweet chocolate chips or chunks

directions

I start by preheating the oven to 350°F and greasing a 9×13 baking dish or lining it with parchment paper.
Chocolate Layer: In a bowl, I mix the chocolate cake mix, 1 egg, and melted butter until smooth, then press it into the prepared pan.
Pumpkin Cheesecake Layer: In a separate bowl, I beat the cream cheese and pumpkin puree until smooth. Then I add the eggs, vanilla, cinnamon, salt, nutmeg, and cloves, mixing well. Gradually, I stir in the powdered sugar until fully incorporated.
I pour the pumpkin cheesecake layer over the chocolate base and smooth it out evenly.
I sprinkle the top with chocolate chips or chunks, followed by the crumble topping.
Crumble Topping: I mix flour, brown sugar, and cinnamon in a bowl, then cut in the softened butter with a fork until crumbles form.
I bake the bars for 50 to 60 minutes, or until the center is set and the top is golden.
After baking, I let the bars cool completely, then chill them in the fridge for at least an hour to firm up the layers for easier slicing.

Servings and timing

This recipe makes 16 bars.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

I sometimes swap in white chocolate chips for a sweeter contrast on top.
For a nutty twist, I add chopped pecans or walnuts into the crumble topping.
When I want a slightly healthier version, I use reduced-fat cream cheese and cut the sugar by ½ cup.
Instead of boxed cake mix, I’ve also made the chocolate base from scratch using my favorite brownie recipe.
For extra spice, I occasionally add a pinch of allspice or cardamom to the cheesecake layer.

storage/reheating

I keep these bars stored in an airtight container in the fridge for up to 5 days. They actually taste even better the next day as the flavors meld.
To freeze, I freeze the bars in a single layer first, then transfer them to a container with parchment paper between each layer. They keep well for up to 2 months. When ready to eat, I let them thaw in the refrigerator overnight. I don’t recommend microwaving, as it can alter the cheesecake texture.

FAQs

How do I know when the bars are fully baked?

I look for the center to no longer jiggle when I gently shake the pan. The top should also be golden and slightly crisp.

Can I use homemade pumpkin puree?

Yes, I’ve used homemade puree before—just make sure it’s thick and not watery. I usually blot it with paper towels to remove excess moisture.

Do these bars need to be refrigerated?

Yes, because of the cheesecake layer, I always store them in the fridge. It also helps the layers set nicely.

Can I make these bars gluten-free?

Absolutely! I just use a gluten-free chocolate cake mix and swap in a 1:1 gluten-free flour blend for the crumble topping.

What’s the best way to slice the bars cleanly?

I chill them for at least an hour, then use a sharp knife wiped clean between cuts for neat slices.

Conclusion

These chocolate pumpkin cheesecake bars are a standout dessert that brings together rich chocolate, creamy spiced pumpkin, and a buttery crumble in one bite. Whether I’m sharing them at a fall gathering or savoring one with my afternoon coffee, they always hit the spot. With simple steps and big flavor, they’ve earned a regular spot in my autumn baking lineup.