Pumpkin lovers of all ages will fall instantly in love with these easy pumpkin cheesecake bars. They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!

It is finally pumpkin season again.

The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles?

But let?s be honest; the best part about the return of the autumn season is getting to eat as many pumpkin recipes as you possibly can – Pumpkin pie, pumpkin oatmeal, pumpkin rolls, pumpkin spice lattes…

It?s the time of year to pile your grocery cart high with canned pumpkin, before everyone else beats you to it and there’s none left!
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These soft and creamy pumpkin cheesecake bars are a huge crowd pleaser, and the recipe can be vegan, gluten free, sugar free, and keto, with no eggs required.

If you want to replace the pumpkin with mashed sweet potato, that works too!

For the sweetener, feel free to use any of the following: granulated regular or brown sugar, powdered sugar, pure maple syrup or agave, coconut sugar or date sugar, or erythritol or xylitol for sugar free cheesecake bars.

Pumpkin Bar Crust Recipes

Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the f...