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Each autumn, as the leaves change color and the days grow shorter, the culinary world undergoes a transformation. Pumpkin-flavored desserts emerge as a seasonal favorite, gracing tables and cafés alike. The growing popularity of these treats is a testament to our collective affection for the flavors and aromas that accompany this time of year. Pumpkin cheesecake, in particular, stands out for its unique ability to marry the richness of cheesecake with the warm spices and flavors associated with pumpkin.

Frozen Pumpkin Cheesecake Cookie Bars

Indulge in the heavenly flavors of fall with these Frosted Dreams: Frozen Pumpkin Cheesecake Cookie Bars. Combining creamy pumpkin cheesecake with a spiced cookie crust, this delightful dessert is perfect for any occasion, from festive gatherings to cozy family nights. Follow this easy recipe for a luscious treat that will have everyone craving more. Bring the warmth of autumn to your kitchen and create memorable moments with each bite!
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Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1 cup pumpkin puree

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

For Topping (Optional):

Whipped cream

A sprinkle of pumpkin pie spice

Chopped pecans or walnuts

Instructions
 

Prepare the Cookie Base:

    - Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

      - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        - Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

            - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

              Spread the Cookie Base:

                - Press about two-thirds of the cookie dough into the bottom of the prepared baking pan, creating an even layer. Use your hands or a spatula to smooth it out.

                  Prepare the Pumpkin Cheesecake Filling:

                    - In another mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, and cloves. Mix until well combined and creamy.

                      Layer the Cheesecake Filling:

                        - Pour the pumpkin cheesecake filling over the cookie base in the baking pan. Use a spatula to spread it evenly.

                          Top with the Remaining Dough:

                            - Crumble the remaining cookie dough over the top of the pumpkin cheesecake layer. It’s okay if some of the filling peeks through.

                              Bake and Cool:

                                - Bake the bars in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

                                  - Allow the bars to cool in the pan for about 1 hour at room temperature, then transfer to the refrigerator and chill for at least 2 hours until firm.

                                    Serve and Enjoy:

                                      - Once chilled, cut into squares or bars. For an extra touch, consider topping each bar with whipped cream, a sprinkle of pumpkin pie spice, and some chopped pecans or walnuts if desired.

                                        Prep Time, Total Time, Servings: 20 minutes | 3 hours | 24 bars