Gluten-Free Pumpkin Cheesecake Snickerdoodle Crumb Bars

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These Pumpkin Cheesecake Snickerdoodle Crumb Bars might just be the easiest pumpkin dessert bar that anyone can bake up.

I think most of us are familiar with snickerdoodle cookies? A buttery cookie rolled in cinnamon sugar. These gluten-free dessert pumpkin bars have a cheesecake twist with the snickerdoodle cookie crumb.

This week is that kind of week. Pumpkin, snickerdoodle cookie crust and cheesecake. Doesn’t this sound like a great idea? Everywhere I look, I see so many pumpkins and pumpkin products. So, why not these pumpkin cheesecake snickerdoodle crumb bars. 

 

close-up-image-of-gluten-free-pumpkin-cheesecake-crumb-bars-on-a-plate

 

These gluten-free crumb bars are pretty simple to make. But it is the egg-free, lightly sweetened pumpkin cheesecake layer that sets these dessert bars apart from most.

These pumpkin cheesecake snickerdoodle crumb bars represent all the flavours of fall. Pumpkin, pumpkin spice, a good cookie crumb and a light cheesecake. A cozy kind of casual gluten-free dessert.

 

dessert bar on a green plate with a fork

 

They are fun to make, delicious, not overly sweet, and everyone loves them. So let us agree, these pumpkin cheesecake bars are perfect cold weather sweet treats! Especially for Thanksgiving or Christmas dessert table. 

 

sugar pumpkin in a box

 

What is a sugar pumpkin?

The pumpkin puree for desserts is typically made from a sugar pumpkin. This pumpkin is smaller and rounder. And the ridges are less defined. A ripe sugar pumpkin has a deep orange colour, is less stringy, and contains less water. They also taste sweeter, making them perfect for pumpkin desserts.

How to make pumpkin puree for desserts?

1 sugar pumpkin
1 Tbsp. Extra virgin olive oil

Directions:

Preheat oven to 350 degrees.
Cut the top off of the pumpkin and discard it
Flip the pumpkin over so the cut side is down (this creates a stable base), cut the pumpkin in half, and remove the seeds and strings
Brush the cut-side of the pumpkin with olive and place cut-side down onto a lined baking sheet. Bake for 35-45 minutes. It all depends on how big the pumpkin is. The inside should be tender
Remove the pumpkin from the oven and scrape the insides out. Discard the peel
Place the pumpkin in a food processor and pulse until silky smooth. The pumpkin puree will keep for up to 5 days when refrigerated

the simple details for these pumpkin cheesecake crumb bars,

 

lumps of dough for crumb bars in a bowl with a fork

 

the crust and crumble,

The crust and the crumble are made with the same dough. To make the gluten-free dough, mix the dry ingredients, add the chilled butter and work it into the flour mixture until crumbly.

 

pumpkin cheesecake batter in a bowl

 

the pumpkin cheesecake layer,

Using a light cream cheese, mix using an electric mixer until creamy. Add remaining ingredients and mix until smooth. Remember, there are no eggs in this pumpkin cheesecake, so mixing everything up is pretty simple.

 

unbaked pumpkin cheesecake crumb bars in a pan

 

to assemble,

Some of the crumbly dough is pressed into a baking pan and par-baked for 15 minutes. This creates the crust.

Then, pour the pumpkin cheesecake mixture over the crust and sprinkle the top with the remaining crumbly dough. Next, bake and then chill.

 

baked pumpkin cheesecake crumb bars in a pan

 

These delicious gluten-free sweet bars made with the cinnamon crust and crumble, a classic flavour of a snickerdoodle cookie, make it a perfect pairing for these pumpkin cheesecake bars.

 

half eaten pumpkin cheesecake crumb bar

 

Need more pumpkin desserts? Be sure the check out these gluten-free pumpkin recipes. Enjoy!

Ingredients

  • CRUST AND CRUMBS
  • 1/2 cup certified gluten-free old-fashioned oats
  • 1 cup coconut or brown sugar
  • 2 tsp. GF ground cinnamon
  • 1/2 tsp. Sea salt
  • 1 cup (2 sticks) cold unsalted butter cut into small cubes
  • PUMPKIN CHEESECAKE LAYER
  • 8 oz. light cream cheese, softened at room temperature
  • 2/3 cup pure maple syrup
  • 15 oz. can unsweetened pumpkin puree or make fresh, recipe in comments
  • 1/4 cup cream
  • 1 tsp. Grated lemon zest
  • 1 tsp. pure vanilla extract
  • 1/4 cup coconut flour
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground ginger
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Preheat the oven to 350 F
  • CRUST AND CRUMBS
  • In a large bowl, whisk together flour, oats, sugar, cinnamon and salt. Add butter, and using a pastry cutter or your fingers, work the butter into the dry ingredients. The dough should resemble small clumps. If you find the dough is still too dry, add a tablespoon of ice water
  • Reserve 1 1/2 cups of the dough for the topping and refrigerate until ready to use
  • Press the remaining dough into the bottom of an 8 x 8-inch baking dish, and bake for 15 minutes.
  • PUMPKIN CHEESECAKE LAYER
  • Using an electric mixer, cream the cream cheese until smooth. Add remaining ingredients and continue mixing until smooth
  • Pour the pumpkin cheesecake mixture evenly over the partially baked crust and sprinkle the cheesecake layer with the remaining crumbs
  • Bake for 30 minutes, then cool. Chill for two hours or overnight before serving. Sprinkle with powdered sugar if you wish.
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