Chocolate Pumpkin Cheesecake Bars Recipe

These chocolate pumpkin cheesecake bars are honestly the dessert I never knew I needed until I made them last October! Picture this: a rich chocolate cake base topped with the creamiest pumpkin cheesecake layer you've ever tasted, finished with a buttery crumble that adds the perfect crunch.

I stumbled upon this combination when Emily asked me to make "something with chocolate AND pumpkin" for her school's fall festival. At first, I thought she was being a bit ridiculous (who talks like that at my age???!), but then I realized she was onto something genius. The result? These bars disappeared faster than I could cut them!

What makes these bars so special is how they balance the rich, decadent chocolate with the warm, spiced pumpkin flavors. Plus, they're made with a boxed cake mix, which means you get that perfect texture without all the fuss. Trust me, after making these three times in two weeks, I can tell you they're going to become your go-to fall dessert. Need more delicious fall inspiration? Check out our pumpkin cheesecake bars for another irresistible autumn treat!

Jump to:

• Why You'll Fall Head Over Heels for These Chocolate Pumpkin Cheesecake Bars
• Ingredients You'll Need for These Amazing Chocolate Pumpkin Cheesecake Bars
• Step-by-Step Instructions for Perfect Chocolate Pumpkin Cheesecake Bars
• Storage and Reheating Tips for Your Chocolate Pumpkin Cheesecake Bars
• Pro Tips for the Best Chocolate Pumpkin Cheesecake Bars Every Time
• Frequently Asked Questions About Chocolate Pumpkin Cheesecake Bars
• Recipes You May Like
• The Bottom Line on These Incredible Chocolate Pumpkin Cheesecake Bars
• Chocolate Pumpkin Cheesecake Bars

Why You'll Fall Head Over Heels for These Chocolate Pumpkin Cheesecake Bars

• Super easy to make - Uses boxed cake mix as a shortcut for the chocolate base
• Ready in just over an hour - Perfect when you need a impressive dessert fast
• Three amazing layers - Chocolate base, creamy pumpkin middle, and crumbly topping
• Make-ahead friendly - Actually tastes better the next day (Emily's words, not mine!)
• Feeds a crowd - Makes 16 generous bars that'll have everyone asking for the recipe
• Perfect fall flavors - Combines the best of chocolate and pumpkin spice in every bite

Ingredients You'll Need for These Amazing Chocolate Pumpkin Cheesecake Bars

For the Chocolate Layer:

• 15.25 ounces chocolate cake mix (boxed - I use whatever's on sale!)
• 1 large egg
• ½ cup salted butter, melted

For the Pumpkin Cheesecake Layer:

• 8 ounces cream cheese, softened to room temperature (1 brick)
• 15 ounces pumpkin puree (1 can - not pumpkin pie filling!)
• 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

For the Crumble Topping:

• ¾ cup all-purpose flour
• ¾ cup brown sugar
• 2 teaspoons ground cinnamon
• 8 tablespoons salted butter, very soft

For Assembly:

• ½ cup semi-sweet chocolate chips or chunks

Step-by-Step Instructions for Perfect Chocolate Pumpkin Cheesecake Bars

Getting Started

1. Preheat your oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray or butter, OR line with parchment paper. Set aside.

Making the Chocolate Layer

2. In a medium bowl or the bowl of a stand mixer, combine the chocolate cake mix, egg, and melted butter. Mix until smooth - it should look like thick brownie batter.
3. Press the cake mixture into the bottom of your prepared baking dish. Use your hands or the back of a spoon to press it down evenly. Don't worry if it seems thin - that's exactly how it should look!

Creating the Pumpkin Cheesecake Layer

4. Add the softened cream cheese and pumpkin puree to a separate medium bowl. Mix until no lumps remain - this is super important for that silky smooth texture!
5. Add the eggs, vanilla extract, ground cinnamon, salt, nutmeg, and cloves. Mix until everything is well combined. The mixture should smell like fall in a bowl!
6. Add the powdered sugar a little at a time. Mix until everything is completely smooth. I learned this the hard way - adding it all at once creates a powdered sugar cloud that gets everywhere!

Making the Crumble Topping

7. Stir together the flour, brown sugar, and cinnamon in a bowl. Use a fork to mix them well.
8. Add the softened butter and mix with a fork until clumps form. The mixture should look like coarse crumbs - not too fine, not too chunky.

Assembling and Baking Your Chocolate Pumpkin Cheesecake Bars

9. Pour the pumpkin batter over the chocolate cake layer. Use a spatula to smooth it until it evenly covers the chocolate base.
10. Sprinkle the chocolate chips evenly over the pumpkin layer. Don't skip this step - they add little pockets of chocolate goodness!
11. Sprinkle the crumble mixture over everything. Try to distribute it as evenly as possible for the best look and texture.
12. Bake at 350°F for 50 to 60 minutes. The bars are done when the center isn't jiggly and the top looks golden brown.
13. Remove from oven and let cool completely before serving. I know it's tempting to cut into them right away, but trust me on this one!

Storage and Reheating Tips for Your Chocolate Pumpkin Cheesecake Bars

Refrigerator Storage: Place your bars in an airtight container and store them in the fridge for up to 5 days. The pumpkin cheesecake layer actually stays fresher longer when chilled, and honestly? These taste amazing cold or at room temperature.

Freezer Storage: Want to make these ahead for Thanksgiving? No problem! Arrange the bars in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container with parchment paper between layers. They'll keep beautifully for up to 2 months.

Thawing: When you're ready to serve frozen bars, just thaw them in the fridge overnight. The texture comes back perfectly, and they taste just as good as fresh!

Pro Tips for the Best Chocolate Pumpkin Cheesecake Bars Every Time

• Let your cream cheese come to room temperature - Cold cream cheese creates lumps that are nearly impossible to smooth out
• Don't overbake the chocolate base - You want it just set, not fully baked, since it continues cooking with the other layers
• Use pumpkin puree, not pumpkin pie filling - I made this mistake once and the bars were way too sweet
• Press the chocolate layer firmly - This creates a stable base that won't crumble when you cut the bars
• Let them cool completely - Cutting too early makes them fall apart (learned this one the hard way!)

Want to switch things up? Try adding mini marshmallows to the crumble topping for a s'mores vibe, or swap the chocolate chips for butterscotch chips. Emily suggested adding crushed graham crackers to the chocolate base, which actually sounds pretty genius!

Frequently Asked Questions About Chocolate Pumpkin Cheesecake Bars

Recipes You May Like

• Pumpkin Custard Pie - Another creamy pumpkin dessert that's perfect for fall gatherings
• Fudgy S'mores Brownies - If you love the chocolate base in these bars, you'll go crazy for these brownies
• Small Batch Chocolate Chip Cookies - Perfect for when you want something sweet but don't need a whole batch

The Bottom Line on These Incredible Chocolate Pumpkin Cheesecake Bars

These chocolate pumpkin cheesecake bars have become my absolute favorite fall dessert, and I think they'll become yours too! The combination of rich chocolate, creamy pumpkin spice, and that perfect crumbly topping creates something truly special. Plus, they're so much easier than making a traditional cheesecake but taste just as impressive.

Whether you're bringing them to a potluck, serving them for Thanksgiving dessert, or just want to treat your family to something amazing, these bars deliver every single time. The fact that they're even better the next day makes them perfect for busy schedules too!

Give this recipe a try and let me know how it turns out for you. I guarantee these bars will become a regular in your fall baking rotation. Don't forget to save this recipe to Pinterest so you can find it easily when pumpkin season rolls around again!