🍁 Maple Pumpkin Cheesecake Bars: A Cozy Taste of Autumn

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated [October 2025]

As the leaves begin their magnificent transformation and a crisp chill fills the air, there’s nothing quite like the comforting embrace of a truly special dessert. These Maple Pumpkin Cheesecake Bars with Gingersnap Crust are more than just a sweet treat; they’re a hug in bar form, a symphony of autumnal flavors that will transport you straight to a cozy fireside evening. Imagine the spicy crunch of a gingersnap crust giving way to an incredibly smooth, creamy pumpkin cheesecake filling, all kissed with the golden sweetness of real maple syrup. Every bite is a delightful dance of textures and tastes, perfect for sharing at a holiday gathering, a quiet afternoon with a cup of tea, or simply to brighten a busy weeknight.

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Quick Glance

• ⏱️ Prep Time: 30 minutes
• 🍽️ Servings: 12-16 bars
• 💥 Vibe: Spicy, Creamy, Decadent

Jump Ahead

• What You’ll Need
• How to Make Maple Pumpkin Cheesecake Bars with Gingersnap Crust
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion

What You’ll Need

Gathering your ingredients is the first step to creating this autumnal masterpiece. Each component plays a vital role in building layers of flavor and texture that truly sing.

For the Gingersnap Crust:

• 1 ½ cups gingersnap cookie crumbs (about 30-35 cookies)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Maple Pumpkin Cheesecake Filling:

• 1 (8 ounce) package cream cheese, softened
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup packed light brown sugar
• ¼ cup maple syrup, pure (grade A or B)
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• Pinch of ground cloves

How to Make Maple Pumpkin Cheesecake Bars with Gingersnap Crust

Let’s get baking! This recipe is incredibly satisfying to create, bringing delightful aromas into your kitchen.

1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
2. Craft the Crust: In a medium bowl, combine the gingersnap crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan. Bake for 8-10 minutes, just until fragrant and slightly set. Set aside to cool slightly while you prepare the filling.
3. Whip the Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese until it’s wonderfully smooth and creamy, with no lumps remaining.
4. Add Pumpkin & Sweeteners: Beat in the pumpkin puree, light brown sugar, and maple syrup until well combined and fluffy.
5. Introduce the Egg & Vanilla: Mix in the egg and vanilla extract until just incorporated. Be careful not to overmix at this stage.
6. Spice it Up: Gently fold in the cinnamon, ginger, nutmeg, and cloves. The scent alone will make your kitchen feel like autumn!
7. Assemble & Bake: Pour the creamy pumpkin cheesecake filling evenly over the partially baked gingersnap crust.
8. Bake to Perfection: Bake for 30-35 minutes, or until the edges are set and the center has only a slight jiggle.
9. Cool & Chill: Turn off the oven, crack the door slightly, and let the bars cool inside the oven for about 15-20 minutes. This helps prevent cracking. Then, remove them to a wire rack to cool completely at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up beautifully.
10. Slice and Serve: Once thoroughly chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12-16 squares and enjoy your glorious creation!

Fun Twists & Serving Ideas

While these bars are perfect as is, a little creativity can elevate them even further!

• Spiced Whipped Cream: A dollop of freshly whipped cream, lightly sweetened and dusted with a pinch of cinnamon or nutmeg, is an absolute dream topping.
• Caramel Drizzle: A delicate drizzle of warm salted caramel sauce before serving adds an extra layer of decadence.
• Pecan Perfection: Sprinkle toasted chopped pecans or walnuts over the top of the filling before baking for a delightful nutty crunch.
• Mini Bar Magic: Bake them in a mini muffin tin with cupcake liners for adorable, bite-sized treats perfect for parties.
• Ice Cream Companion: Serve a warm bar alongside a scoop of vanilla bean ice cream for a truly indulgent dessert experience.

Reviews

• Sarah T. ⭐️⭐️⭐️⭐️⭐️ “These are simply divine! The gingersnap crust is genius and the pumpkin filling is so smooth and perfectly spiced. My family devoured them for Thanksgiving!”
• Mark D. ⭐️⭐️⭐️⭐️⭐️ “I’m not usually a baker, but this recipe was easy to follow and the results were incredible. The maple really shines through without being overly sweet. A new fall favorite!”
• Emily R. ⭐️⭐️⭐️⭐️⭐️ “Obsessed! The texture is just right – that satisfying crunch from the crust, then pure creamy bliss. I made them for a potluck and everyone asked for the recipe. So good!”

FAQ

Q: Can I use fresh pumpkin puree instead of canned?
A: Absolutely! Just make sure it’s cooked and pureed until very smooth, and drain any excess liquid to avoid a watery filling.

Q: How long do these bars last?
A: Stored in an airtight container in the refrigerator, these bars will stay fresh and delicious for 3-5 days.

Q: Can I freeze Maple Pumpkin Cheesecake Bars?
A: Yes! Once fully chilled, you can wrap individual bars tightly in plastic wrap and then foil. They’ll keep well in the freezer for up to 1 month. Thaw in the refrigerator before serving.

Q: My cheesecake cracked. What happened?
A: Cracking often occurs due to overbaking or drastic temperature changes. The cooling process mentioned in step 9 (leaving it in the oven with the door ajar) helps prevent this. Slight cracks won’t affect the flavor, though!

Conclusion

There’s an undeniable magic in creating something beautiful and delicious from scratch, especially when it evokes the warmth and wonder of autumn. These Maple Pumpkin Cheesecake Bars aren’t just a dessert; they’re an invitation to slow down, savor the moment, and share joy with those you love. The way the spices mingle with the sweet pumpkin and rich cream cheese, grounded by that irresistible gingersnap crunch, is truly something special. Don’t hesitate to bring this comforting classic into your home. Your taste buds, and your loved ones, will thank you!

Recipe Note

For the cleanest slices, make sure your knife is very sharp and run it under hot water, wiping it clean between each cut. This creates beautifully crisp edges that make your bars look as good as they taste!