Pumpkin Salted Caramel Snickerdoodle Bars

Snickerdoodle cookie crust topped with spiced pumpkin cheesecake and a salted caramel swirl. What more could you ask for in a Fall treat?

Pumpkin Salted Caramel Snickerdoodle Bars

I’m finally posting my first pumpkin recipe for the year. Don’t get me wrong, I love pumpkin. But this year, I was holding on to summer for as long as I could. I broke out the pumpkin beers a few weeks ago, but was still holding out on baking with pumpkin. Now that the weather is turning cooler and the leaves are starting to change colors, I’m ready to embrace fall baking in it’s entirety.

Today is an exciting day for me. It’s my little sister’s due date. She’s been ready and waiting for my nephew to arrive, but over the last couple of days, she’s starting to get impatient. I have to admit, we’re all really excited about adding another baby to the family.

Pumpkin Salted Caramel Snickerdoodle Bars

In honor of her due date, today I’m posting a recipe that my sister would love. Well, anyone would love these Pumpkin Salted Caramel Snickerdoodle Bars, but B would especially love them. I’ve mentioned before that she loves snickerdoodles. In fact, the snickerdoodle crust I used here came from these Snickerdoodle Cheesecake Bars that I made when she visited earlier this year.

Pumpkin Salted Caramel Snickerdoodle Bars

Next up comes a spiced pumpkin cheesecake layer that came from these Pumpkin Spice Cheesecake Brownies that I first made over 4 years ago! That recipe never disappoints. Last but not least, there’s a swirl of homemade salted caramel. I actually only recently became aware of the combination that is pumpkin and caramel. If you haven’t tried it yet, believe me, it just works.

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: Apple 7-Layer Magic Bars and Granny Smith Brunch Cake
Two Years Ago: Balsamic Roasted Vegetables
Three Years Ago: Homemade Graham Crackers and Caramelized Apple Grilled Cheese
Six Years Ago: Sweet Potato Home Fries and White Chocolate and Blueberry Cupcakes

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Pumpkin Salted Caramel Snickerdoodle Bars

Snickerdoodle cookie crust topped with spiced pumpkin cheesecake and a salted caramel swirl. What more could you ask for in a Fall treat?

Yield: 16 bars

Ingredients:

For the Snickerdoodle Crust
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 1/3 cup flour
1/2 tsp baking soda
Pinch of salt
1 tsp cream of tartar

For the Cheesecake Filling
8 oz cream cheese, softened
1 egg
1/3 c sugar
3 Tbsp flour
2/3 cup pumpkin puree
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp fresh nutmeg
1/3 cup salted caramel sauce (homemade or store-bought)

Directions:

For the Snickerdoodle Crust
Preheat oven to 350 degF. Line an 8x8 pan with parchment paper or grease well.

Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg and beat until fully incorporated. Scrape down bowl and beat for another 30 seconds.

Add dry ingredients and mix until fully incorporated. Clean out the mixing bowl to use for cheesecake filling.

Press the cookie dough into the pan to make an even bottom layer.

For the Cheesecake Filling
Beat together all ingredients except the caramel sauce.

To Assemble the Bars
Pour the cheesecake filling over the snickerdoodle crust. Add dollops of salted caramel sauce and swirl with a knife.

Bake for 25-30 minutes. Remove from oven and let cool on a wire rack to room temperature. Then put in fridge for 1 hour.

Recipe by Beantown Baker.

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45 Responses to “Pumpkin Spice Cheesecake Brownies”

  1. #
    1
    Becca — September 28, 2009 at 2:25 pm

    These look fantastic and are so festive!

  2. #
    2
    The Woman — September 28, 2009 at 2:48 pm

    Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.

  3. #
    3
    ABowlOfMush — September 28, 2009 at 3:15 pm

    These are absolutely beautiful!

  4. #
    4
    Carrie — September 28, 2009 at 3:41 pm

    Look wonderful!

  5. #
    5
    oneordinaryday — September 28, 2009 at 4:54 pm

    These look awesome. I just wish it made a bigger pan!

  6. #
    6
    Jen — September 28, 2009 at 4:56 pm

    They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!

  7. #
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    Ingrid — September 28, 2009 at 5:14 pm

    I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
    ~ingrid

  8. #
    8
    Justin — September 28, 2009 at 5:41 pm

    i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.

  9. #
    9
    Mia — September 28, 2009 at 5:49 pm

    oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!

  10. #
    10
    Heather@BFM — September 28, 2009 at 6:03 pm

    These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!

  11. #
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    Jen — September 28, 2009 at 6:12 pm

    Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.

  12. #
    12
    Jennifer — September 28, 2009 at 7:41 pm

    Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!

  13. #
    13
    Heather@BFM — September 28, 2009 at 8:11 pm

    Thanks, Jen…I’ll let you know how they come out!

  14. #
    14
    nutmegnanny — September 28, 2009 at 9:01 pm

    OH wow these do look delicious! I love all that swirled pumpkin…yum!

  15. #
    15
    Nina — September 29, 2009 at 4:29 am

    Those look amazing!

  16. #
    16
    Irene — September 29, 2009 at 7:14 am

    Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.

  17. #
    17
    thereddeer — September 29, 2009 at 12:25 pm

    They look like tiger fur – very cool! What an interesting flavour combination.

  18. #
    18
    Colleen — September 29, 2009 at 6:26 pm

    We love these at my house! I like your idea of dark chocolate – I will have to try that next time.

  19. #
    19
    stephchows — September 29, 2009 at 7:16 pm

    beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!

  20. #
    20
    Stephanie Wagner — September 29, 2009 at 11:55 pm

    The tops of these are a work of art! Love it!

  21. #
    21
    Nancy @ Live love laugh — September 30, 2009 at 12:34 am

    Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
    ~Nancy

  22. #
    22
    Nancy @ Live love laugh — September 30, 2009 at 12:34 am

    Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
    ~Nancy

  23. #
    23
    tagskie — October 1, 2009 at 8:00 am

    hi.. just dropping by here… have a nice day! http://kantahanan.blogspot.com/

  24. #
    24
    Pantry Raid Blog — October 6, 2009 at 2:58 am

    The side-view shot totally won me over. These look delicious!

  25. #
    25
    bakingsimplicity — October 6, 2009 at 2:21 pm

    This looks so yummy.
    I now know what to make for the office potluck!

  26. #
    26
    Skylar Wolfe — October 12, 2009 at 7:39 pm

    Those look amazing. I love pumpkin with chocolate, I plan on making these soon.

  27. #
    27
    fawkes — October 14, 2009 at 5:14 am

    Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
    Thanks!

  28. #
    28
    Jen — October 14, 2009 at 12:03 pm

    fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.

  29. #
    29
    lifeoftheparty — October 20, 2009 at 1:42 pm

    I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!

  30. #
    30
    strmywthr3 — October 21, 2009 at 1:06 pm

    I made these the other day and they were great! a hit at work! yum! thanks!

  31. #
    31
    malelanie — October 29, 2009 at 2:21 pm

    I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.

  32. #
    32
    Dorothy — October 29, 2009 at 8:00 pm

    Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!

  33. #
    33
    nutmegnanny — October 30, 2009 at 3:10 pm

    Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!

  34. #
    34
    Shortcake — November 2, 2009 at 4:52 pm

    I made these– now I love them! Will be repeated each fall 🙂

  35. #
    35
    Lexi — January 4, 2010 at 3:54 pm

    Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!

  36. #
    36
    Jen — January 4, 2010 at 3:59 pm

    Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.

  37. #
    37
    Kasey — March 3, 2010 at 1:37 am

    Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??

  38. #
    38
    Jen — March 3, 2010 at 1:57 am

    Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!

  39. #
    39
    Pup Wanna Be — September 28, 2010 at 12:35 am

    1/2 cup of flour seems like very little. Is that correct?

  40. #
    40
    Jen — September 28, 2010 at 12:50 am

    Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.

  41. #
    41
    rachellehcar — September 29, 2010 at 1:39 am

    Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.

  42. #
    42
    Courtney — September 13, 2012 at 6:35 am

    I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!

  43. #
    43
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    44
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    45
    alyssajade23 — October 12, 2014 at 4:15 pm

    I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!

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