These Pumpkin Cheesecake Bars are laced with speculoos cookie butter and a crunchy cookie butter crust!

A stack of cookie butter pumpkin cheesecake bars with a crushed speculoos cookie base
I’ve been trying to hold off on bringing pumpkin to the blog but I think as soon as September hits, all bets are off. It’s time and ain’t nobody stepping in my way, especially when it coms to pumpkin cheesecake!

Someone recently asked me a question about these amazing Starbucks copycat Cookie Butter Bars and it started me thinking about how I could make a pumpkin cheesecake version. Turns out it was pretty easy by taking out most of the sour cream of a regular  cheesecake recipe and replacing it with the sweet cookie butter.

The cookie butter I’m talking about is from Biscoff and I dare you to try and open a jar without eating it by the spoon, just not gonna happen. You can also buy it from Trader Joe’s who even sell a crunchy version.

Curse you TJ’s and your awesome choice of store products!

Thick slices of pumpkin cheesecake bars with magical Biscoff cookie butter.

The base is made from crushed speculoos cookies (also from Trader Joe’s) and no this post isn’t sponsored by TJ’s, it’s just where I spend half of my life. The cheesecake-y filling has pumpkin, cookie butter and pumpkin pie spice just to make sure there’s no question that these taste like pumpkin.

There’s nothing worse when the label says pumpkin and the taste says meh! Oh and these bars are pretty rich so I cut them into 16 pieces which makes no difference if you still end up eating four…cough cough.

Have a fantastic weekend friends. See you Monday.

Pumpkin cheesecake bars with a crushed cookie butter cookie base.


Pumpkin Cheesecake Cookie Butter Bars

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 people
Calories: 187kcal
Author: foodnessgracious
Thick squares of pumpkin cheesecake bars with magical Biscoff cookie butter.
Print Recipe


  • 1 7oz box speculoos cookies
  • 4 tbsp unsalted butter melted
  • 8 ounces cream cheese at room temperature
  • 1/2 cup canned pumpkin
  • 1/2 cup cookie butter
  • 2 tbsp all purpose flour
  • 3 tbsp sugar
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice


  • Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper making sure to leave some hanging over the side.
  • In a food processor blend the cookies and melted butter. Save 2 tbsp of the crumbs to the side.
  • Add the crushed cookie mix to the prepared pan and press down to compact them for the base.
  • Bake in the oven for 15 minutes and then set aside.
  • Using a stand mixer, beat the cream cheese with the pumpkin until well combined and you can't see any cream cheese lumps or specks.
  • Add the cookie butter, flour, sugar, vanilla and pie spice and mix on med-high until well mixed scraping down the bowl a few times as you go.
  • Transfer the mixture to the baked cookie base spreading it out evenly with a spatula.
  • Sprinkle the remaining 2 tbsp of cookie crumbs over the cheesecake mixture and bake in the oven for 20 minutes.
  • Let set until cool before slicing into squares.


Calories: 187kcal