Rich, indulgent, and bursting with cozy fall flavors, these Chocolate Pumpkin Cheesecake Bars layer a fudgy chocolate base with a spiced pumpkin cheesecake center and a buttery cinnamon crumble on top. Every bite is a contrast of textures and tastes that makes this a show-stopping autumn dessert.

Why You’ll Love This Recipe

I love how this dessert brings together so many comforting elements in one bite. The chocolate cake layer is rich and chewy, the pumpkin cheesecake layer is smooth and warmly spiced, and the crumble topping adds just the right amount of buttery crunch. It’s everything I want in a fall dessert—and it’s surprisingly easy to put together. Whether I’m making these for a holiday gathering or just a cozy night in, they always disappear fast.

Ingredients

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

15.25 ounces boxed chocolate cake mix
1 large egg
½ cup salted butter, melted
8 ounces cream cheese, softened to room temperature (1 brick)
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 preheat my oven to 350 °F and grease a 9×13 baking dish or line it with parchment paper.
Chocolate Layer: In a medium bowl (or using a stand mixer), I combine the chocolate cake mix, one egg, and melted butter, mixing until smooth.
I press the mixture firmly into the bottom of the prepared baking dish.
Pumpkin Cheesecake Layer: In a separate bowl, I beat together the cream cheese and pumpkin puree until it’s completely smooth.
I add in the eggs, vanilla extract, cinnamon, salt, nutmeg, and cloves, mixing to combine.
Gradually, I stir in the powdered sugar a bit at a time until the mixture is smooth and creamy.
Crumble Topping: In a small bowl, I stir together the flour, brown sugar, and cinnamon.
I add the very soft butter and use a fork to mix until clumps form.
Assemble: I pour the pumpkin cheesecake mixture over the chocolate layer and smooth it out evenly.
I sprinkle the chocolate chips or chunks evenly over the pumpkin layer.
I top everything with the crumble mixture.
I bake for 50–60 minutes, until the center is set and the top is golden brown.
Once out of the oven, I let the bars cool completely.
For clean slices, I like to chill the bars in the refrigerator for at least an hour before cutting.

Servings and timing

This recipe makes about 16 dessert bars.

Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: Around 1 hour
Serving size: 1 bar
Calories per serving: Approximately 472 kcal

Variations

When I want to switch things up, I love adding a few twists:

Drizzle salted caramel over the pumpkin layer before baking—or after, for extra richness.
Swap in dark chocolate chips or chocolate chunks for a deeper cocoa flavor.
Add chopped pecans or walnuts to the crumble for extra texture.
Mix a pinch of ginger or cardamom into the crumble for added warmth.
Replace the cake mix base with a crushed gingersnap crust if I’m craving something spicier.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. The cream cheese and pumpkin filling stays fresher when chilled, and I actually like them best cold or at room temperature.

To freeze, I lay the bars in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container with parchment between layers. They last up to 2 months in the freezer. When I’m ready to enjoy them, I thaw overnight in the fridge.

FAQs

How do I know when the bars are fully baked?

I check the center—it should no longer jiggle and a toothpick inserted should come out with moist crumbs, not raw batter.

Can I use homemade pumpkin puree?

Yes, but I make sure it’s thick and well-drained. Homemade puree can be watery, and that might affect the texture of the cheesecake layer.

What can I substitute for chocolate cake mix?

If I’m out of cake mix, I sometimes make a quick chocolate crust from scratch with flour, cocoa powder, sugar, baking soda, and butter—but the cake mix keeps things easy.

Can I make these bars ahead of time?

Absolutely. I often make them a day in advance and chill them overnight. This helps them set nicely and makes slicing much cleaner.

Do I have to chill them before cutting?

I highly recommend it. Chilling firms up the cheesecake layer and makes for neater, cleaner slices. It’s worth the wait.

Conclusion

These Chocolate Pumpkin Cheesecake Bars bring together all the best parts of fall baking—cozy spices, creamy pumpkin, rich chocolate, and a crumbly topping. I love making them for holidays, potlucks, or anytime I want to treat myself. They’re as beautiful as they are delicious, and once I tried them, they instantly became a fall favorite.

Chocolate Pumpkin Cheesecake Bars

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Author: Sue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 16 bars
Category: Dessert
Method: Baked, Layered Bars
Cuisine: American
Diet: Vegetarian

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Description

Rich chocolate base topped with a creamy pumpkin cheesecake layer and a buttery crumble—perfect fall dessert bars.

Instructions

Preheat your oven to 350 °F. Grease a 9×13 baking dish or line with parchment paper. Set aside.
Chocolate Layer: In a medium bowl (or stand mixer), combine chocolate cake mix, egg, and melted butter. Mix until smooth.
Press this cake mixture firmly into the bottom of the prepared baking dish.
Pumpkin Cheesecake Layer: In a separate bowl, beat together cream cheese and pumpkin puree until smooth and no lumps remain.
Add the eggs, vanilla extract, ground cinnamon, salt, nutmeg, and cloves; mix to combine.
Gradually stir in the powdered sugar, little by little, until the mixture is smooth.
Crumble Topping: In a bowl, stir together flour, brown sugar, and cinnamon.
Add the very soft butter; mix with a fork until clumps form (crumbly texture).
Assemble: Pour the pumpkin cheesecake batter over the chocolate layer, smoothing to cover evenly.
Sprinkle the chocolate chips evenly over the pumpkin layer.
Evenly top with the crumble mixture.
Bake for 50‑60 minutes at 350 °F, or until center is no longer jiggly and top is golden brown.
Remove from oven and let cool.
For clean slices, after cooling, chill in the refrigerator for about an hour before cutting.

Notes

Refrigeration: Store in an airtight container in the fridge up to 5 days. The cream cheese & pumpkin layer stays freshest when chilled. Bars are good cold or room temperature.
Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to freezer‑safe container with parchment between layers. Keeps up to 2 months. Thaw in fridge overnight.
Variation ideas: drizzle salted caramel over pumpkin layer either before baking or after cooling; use dark chocolate or chunks instead of semi‑sweet chips; add nuts (pecans/walnuts) to crumble; spice the crumble with ginger or cardamom; try using ginger‑snap crust instead of cake mix base.
Substitute: Homemade pumpkin purée works, but ensure it's thick and well‑drained to avoid excess moisture.
Tips: Let cream cheese & eggs come to room temp for smoother pumpkin layer; don’t overmix crumble or it turns doughy; check doneness with toothpick—it should come out with moist crumbs but not wet batter.