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These maple pumpkin cheesecake bars are an easy fall dessert, perfect for parties! With a chewy crust and a creamy cheesecake filling that will melt in your mouth, this is a treat that you’ll want to make over and over again.

12 squares of maple pumpkin cheesecake bars, some with powdered sugar on top, some with dollops of whipped cream, surrounded by a sieve and powdered sugar
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This maple pumpkin cheesecake bar recipe is one of my staples when the weather starts to turn. Just like the classic pumpkin cheesecake that inspired them, these bars have everything that I want in an autumn dessert! It’s hard to beat the flavor combination of pumpkin and maple, and these cheesecake bars have a lot of both. Add in an irresistible, chewy Biscoff crust, and the fact that they take less than an hour to make, and you’ve got a new go-to dessert for the fall and winter.

Why You’ll Love These Easy Maple Pumpkin Cheesecake Bars

These are one of my best desserts to make and eat for a reason. There’s no shortage of things to love about these maple pumpkin cheesecake bars, but here are a few of my absolute favorite things about them. 

  • The Biscoff crust. We all love a classic graham cracker crust (like I use for my mini pumpkin cheesecake bites), but this one opts for Biscoff cookies instead. The rich, sweet caramel flavor really makes these pumpkin cheesecake bars shine.
  • The fall flavors. These cheesecake bars simply taste like autumn. There’s pumpkin puree and pumpkin spice. There’s maple syrup. Add in vanilla and brown sugar, and you’re left with a dessert that screams fall. 
  • Easy and mess free. Classic cheesecakes are delicious but a bit time consuming. These cheesecake bars take less than an hour, and they’re practically fool proof. But best of all? All you need are a baking pan and a food processor. No mixing bowls required! 
  • Pillowy texture. This recipe is a little bit fluffier and more pillowy than a standard cheesecake, which makes it very luxurious. The softness of the filling pairs perfectly with the chewy Biscoff crust. 
Close up of maple pumpkin cheesecake bars topped with whipped cream

Recipe Ingredients

Here are all the ingredients you need for this mouth-watering, creamy cheesecake bar recipe. Be sure to check out the recipe card at the bottom of the page for the exact amounts of each ingredient.

For the Crust:

  • Biscoff cookies – If you don’t have Biscoff cookies, try another biscuit cookie (see below), or you can make this recipe with a traditional graham cracker crust.
  • Granulated sugar
  • Unsalted butter

For the Filling:

  • Cream cheese – Full-fat cream cheese will yield the creamiest cheesecake filling. Take the block of cream cheese out of the fridge ahead of time so that it can soften.
  • Large eggs
  • Pumpkin puree – Canned pumpkin puree and not pumpkin pie filling (see below).
  • Dark brown sugar
  • Evaporated milk – You’ll want to use evaporated milk, and not sweetened condensed milk. They both come in cans, so check those labels!
  • Maple syrup – Make sure you’re using real maple syrup, and not artificially flavored pancake syrup.
  • Vanilla extract – Be sure to use 100% vanilla extract, rather than the imitation kind.
  • Pumpkin pie spice – Use homemade pumpkin pie spice, or your favorite store-bought blend from the spice aisle.
  • Powdered sugar or whipped cream – Optional garnishes. 

Is Pumpkin Puree the Same as Pumpkin Pie Filling?

No, pumpkin puree and pumpkin pie filling are very different things. Pumpkin puree is simply pureed pumpkin (or sometimes pureed pumpkin with other pureed squashes). There are no flavorings or sweeteners in pumpkin puree.

Pumpkin pie filling, on the other hand, is pureed pumpkin (or, again, other pureed squashes) that has been sweetened and flavored with pumpkin pie spices. When in doubt, you always want to use pumpkin puree, so you can control the sweetness and the flavorings. 

What if I Can’t Find Biscoff Cookies?

If you’re unable to find Biscoff, try to find another brand of biscuit cookies. If all else fails, you can substitute the Biscoff cookies with graham crackers or gingersnap cookies. The amount of cookies needed for the crust will change if you use different cookies, so use as many cookies as needed to reach the suggested texture. 

A stack of four squars of maple pumpkin cheesecake bars on top of each other, dusted with powdered sugar, with whipped cream-topped bars in the background

How to Make Maple Pumpkin Cheesecake Bars

These maple pumpkin cheesecake bars make your house smell incredible while they bake, and they’re easy to make in just a few quick steps.

  • Prep. Preheat the oven to 350F. Line a 9×13-inch baking pan with aluminum foil, with about 3 inches of foil hanging over the edges. Cover with baking spray. 
  • Make the crust. Pulse the Biscoff cookies and granulated sugar in a food processor until they are fine crumbs. Turn the food processor to low and slowly add melted butter until the consistency resembles wet sand.
  • Bake the crust. Press the Biscoff dough into the bottom of the baking pan and bake for 10 minutes.
  • Clean the processor. Wash and dry the food processor bowl.
  • Make the filling. Add all of the filling ingredients (except the garnishes) to the food processor, and blend until smooth.
  • Bake the cheesecake. Pour the filling into the baking pan and then tap the pan against the counter a few times to remove air bubbles. Place it in the oven, and bake until the center is set, about 30-35 minutes. 
  • Cool. Remove the cheesecake from the oven and set it on a wire rack until the pumpkin cheesecake is completely cooled. 
  • Cut. Move the cheesecake to a cutting board, peel back the aluminum foil, and cut into squares. 
  • Serve. Top with powdered sugar or whipped cream, and serve at room temperature. 
A slice of maple pumpkin cheesecake bar on a plate, topped with whipped cream, with a bite taken out of it and a fork on the plate

Tips for Perfect Pumpkin Dessert Bars

Here are a few tricks and tips for making sure that your maple pumpkin cheesecake bars come out perfectly every single time.

  • Use softened cream cheese. In order to get the smoothest cheesecake filling, you want to use softened cream cheese. If the cream cheese is soft, it will get more airy when you process it, and it will better mix with the rest of the ingredients. 
  • Don’t over bake. It’s easy to over bake cheesecakes, so keep a close eye on it when it’s in the oven. As soon as the center is set, take the cheesecake out before it gets dry. 
  • Tent if necessary. Keep an eye on the oven when you’re baking both the crust and the cheesecake. If either are getting too brown before they’re done cooking, cover them with aluminum foil. 
13 squares of maple pumpkin cheesecake bars, dusted with powdered sugar, next to a sieve and a paring knife

How to Store Maple Pumpkin Cheesecake Bars

  • Fridge. You can store this maple pumpkin cheesecake in an airtight container in the fridge for up to 5 days. It can be eaten cold out of the fridge, or you can let it come to room temperature before eating.
  • Freeze. You can also store these cheesecake bars in an airtight container in the freezer for up to 3 months. For best results, wrap in plastic wrap before placing in a container, to avoid freezer burn. Let the cheesecake bars thaw in the fridge before eating. 

More Pumpkin Recipes to Try

If these maple pumpkin cheesecake bars leave you hungry for more sweet pumpkin recipes, check out some of my other favorites.

5 from 1 vote

Maple Pumpkin Cheesecake Bars

These maple pumpkin cheesecake bars have a chewy Biscoff crust and a pillowy cheesecake filling brimming with fall flavors. Plus, they take less than an hour to make.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 24 bars


For the crust:

  • 8.8 ounce (250 g) Biscoff cookies
  • 2 tablespoons (2 tablespoon) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, melted

For the filling:

  • 8 ounce (227 g) cream cheese, softened
  • 2 large eggs
  • 15 ounce (425 g) can pumpkin puree, not pumpkin pie filling
  • 1 cup (220 g) dark brown sugar
  • 12 ounce (340 ml) can of evaporated milk
  • 2 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • Powdered sugar or fresh whipped cream for garnish, optional
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  • Preheat oven to 350 °F (177 °C). Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
  • In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
  • Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
  • Wash and dry the bowl of the food processor.
  • While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
  • Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
  • Bake for 30-35 minutes, or until filling is set in the center.
  • Remove from oven and set pan on top of a wire rack to cool.
  • Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
  • Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
  • Store leftover bars in an airtight container in the fridge for up to 5 days.


Serving: 1bar, Calories: 174kcal, Carbohydrates: 21g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 30mg, Sodium: 116mg, Potassium: 127mg, Fiber: 1g, Sugar: 16g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. Question for anyone who can help! How high do the sides on the pan need to be? I’m trying to figure out if I should be using like a cookie sheet or if a glass 9×13 would work…

  2. I made these for Thanksgiving dessert and they were a big hit with my boyfriend’s family! I used graham cracker crumbs instead of Biscoff cookie crumbs, but otherwise followed the recipe exactly. I baked them for an extra 5 minutes because they looked like they needed a bit more time to firm up in the oven.

  3. Was curious if you thought you could freeze this after they.are made and cut up.. or what stage you would freeze at. Hubby is away so its just me and the kiddo. Would like to try but not make a whole pan.

    1. Hi Jen, I’ve never frozen them myself but I know people have frozen cheesecake with no problem. I’d just pop them in the freezer, covered well, after they’ve cooled to room temperature.

  4. I think the idea of biscoff cookies + pumpkin is lovely! The flavors of the cookies are perfectly fall. These bars sound delightful for Thanksgiving!

  5. You seriously had me at “maple.” I’ve been craving it ever since coming back from a trip to Quebec City. Your pictures are amazing. These bars look so so good. I have the biscoff cookies already…pinning to make. :)