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These pumpkin cheesecake bars are creamy, spiced, and baked on a gluten-free graham cracker crust for the ultimate fall dessert. With a protein-rich filling made from cottage cheese, pumpkin puree, and warm pumpkin pie spices, this easy pumpkin dessert bar is perfect for fall baking recipes, Thanksgiving gatherings, or make-ahead holiday treats!
Why You'll Love These Easy Pumpkin Dessert Bars
Pumpkin cheesecake bars strike the perfect balance between classic cheesecake and cozy pumpkin pie. This lighter, gluten-free twist is simple enough for weeknight baking yet festive enough for a holiday table! If you've been searching for a dessert that's both nourishing and crowd-pleasing, this one checks every box. I absolutely LOVE pumpkin treats. From Pumpkin Cheesecake Cookies to bars and classic pumpkin pies, I'm here for all of them!
These bars deliver all the creamy pumpkin spice flavor you crave with a protein-packed upgrade. The crust comes together with gluten-free graham crackers (or gingersnaps) and a touch of vanilla protein powder, while the filling blends cottage cheese, pumpkin purée, and maple syrup for a luscious texture. Best of all, they're make-ahead friendly, so you can bake and chill them the day before serving.
Ingredients You'll Need
- Gluten-free graham crackers: Create the base of the crust with a toasty, slightly sweet flavor. Use crushed gingersnaps for extra spice.
- Butter: Binds the crust together and adds richness.
- Vanilla protein powder: Adds a touch of vanilla flavor and boosts protein. (Use code MARY10 for a discount!)
- Cottage cheese: Makes the filling creamy and light while adding protein. I use the Good Culture cottage cheese but, you can use your favorite brand! Swap with cream cheese for cream cheese pumpkin bars.
- Canned pumpkin: Provides that classic pumpkin flavor and moisture. Be sure to use pure pumpkin puree, not pumpkin pie filling!
- Eggs: Help the filling set and give structure to the bars.
- Maple syrup: Natural sweetener that complements pumpkin spice flavors.
- Tapioca flour: Keeps the filling smooth and prevents a watery texture.
- Pumpkin pie spice: Adds the cozy blend of cinnamon, nutmeg, ginger, and cloves.
- Whipped topping: Truwhip or homemade whipped cream for a creamy finish.
- Pecan (optional): Add a whole pecan to the top of your pumpkin cheesecake bar for a nutty crunch.
If you love the pumpkin + cream cheese combo, try my Pumpkin Cream Cheese Dip.
How to Make Pumpkin Cheesecake Bars
Step 1: Preheat oven to 350°F. Pulse graham crackers in a food processor until finely ground.
Step 2: Add protein powder and melted butter; pulse to combine.
Step 3: Press mixture into a greased 9×9 pan and bake for 10 minutes.
Step 4: Blend cottage cheese, pumpkin, eggs, maple syrup, tapioca flour, and pumpkin spice until smooth.
Step 5: Pour filling over crust and bake 35-40 minutes until set.
Step 6: Cool 30 minutes, then chill 1-2 hours. Slice into 9 squares and top with whipped cream and an optional pecan. Enjoy!
Pro Tip: For clean cuts, use a hot knife and wipe between slices!
Storage + Make Ahead Tips
Refrigerate bars in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw in the fridge before serving.
For another cozy make-ahead option, try my Pumpkin Muffins with Dairy-Free Cream Cheese Frosting.
Recipe Variations
- Pumpkin Swirl: Swirl a little filling into the top before baking for a marbled look.
- Gingersnap Crust: Swap graham crackers for gingersnaps.
- Classic Cream Cheese: Use half cottage cheese, half cream cheese for richness.
Looking for a non-pumpkin version? Check out these High Protein Cheesecake Bars.
Recipe FAQs
Yes! Bake and chill the night before, then top before serving.
Yes, the filling sets best when chilled!
Yep! You can freeze for up to 2 months. When you're ready to eat, just thaw overnight in the fridge.
These creamy, spiced pumpkin cheesecake bars are a fall baking recipe you'll want to make on repeat. They're lighter than traditional cheesecake but just as satisfying! My family especially loves them as an alternative to pumpkin pie. Whether you serve them at a gathering or as a Thanksgiving pumpkin dessert, they're simple, festive, and always a huge hit!
More Fall Desserts You'll Love
Easy Pumpkin Cheesecake Bars (Protein-Packed)
Ingredients
Crust
- 8 oz gluten free graham crackers, Simple Mills Sweet Thins or Pamela's are both great
- 6 oz melted butter
- ½ cup vanilla protein powder, I use Clean Simple Eats brand – code MARY10 for a discount
Filling
- 2 cups Good Culture cottage cheese
- 15 oz canned pumpkin, look for pure pumpkin, NOT pumpkin pie filling!
- 2 eggs
- ½ cup maple syrup, add ¼ cup more if you like it very sweet
- 2 tbsp tapioca flour
- 1 tbsp pumpkin pie spice, + 1 tsp for extra pumpkin flavor
Topping
- Truwhip or homemade whipped cream
Instructions
- Preheat oven to 350. Add the graham crackers to a food processor and pulse until they resemble sand.
- Add in the protein powder and melted butter and pulse again a few times until combined, scraping down the sides in between.
- Spray a 9×9 baking pan with avocado oil.
- Pour the crumb mixture into the pan and press down firmly using your hands or the bottom of a round cup to form an even crust layer. You want it packed down as much as possible. Bake for 10 minutes.
- To a high speed blender (or you can wash out the food processor and use that again), add the cottage cheese, pumpkin puree, eggs, maple syrup, tapioca flour, and pumpkin pie spice.
- Blend on high for 2 minutes or until very smooth and creamy. Remove the crust from the oven and pour the mixture over the crust
- Bake for 35-40 minutes or until the top of the pumpkin bars appear firm. Let it cool at room temp for 30 minutes, then refrigerate for 1-2 hours.
- Top with whipped topping of choice and enjoy!
Notes
- Nutrition facts are for 1 bar (assuming you cut the whole thing into 9 pieces) and do not include whipped topping.
- Refrigerate bars in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw in the fridge before serving.
- For clean cuts, use a hot knife and wipe between slices!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
These were so easy to make, and so good. It’s like a better – and cleaner/healthier – version of pumpkin pie.
Can you sub all purpose flour for the tapioca flour?