Gluten Free Pumpkin Cheesecake Crumble Bars

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Move over pumpkin pie. These Gluten Free Pumpkin Cheesecake Crumble Bars are a fresh new take on the traditional pumpkin pie. Portion controlled in size with a layer of pumpkin cream cheese filling that is sandwiched between a crumbly oat and sugary base topping. These bars are the perfect little mini dessert.

Tis pumpkin season! And I'm here for it. I am a lover of all things pumpkin. My Pumpkin Pie Smoothie, these No Bake Pumpkin Spice Honey Bites and these Gluten Free Pumpkin Chocolate Chip Oat Muffins are all things I enjoy this time of year.

These pumpkin cheesecake crumble bars are to die for! I am not exaggerating. They are my go-to when I want a dessert that's both cozy and impressive but doesn't require the fuss of traditional cheesecake. Think creamy pumpkin cheesecake layered on a gluten free spiced crust, finished with a buttery crumble on top. Each bite is sweet, spiced, creamy and crunchy.

Whether you are planning a Friendsgiving, Thanksgiving dinner, or simply a weekend baking day, these bars are a dessert you will want to share. They slice beautifully, travel well, and always bring that extra touch of homemade comfort to the table.

WHY YOU'LL LOVE THESE PUMPKIN CHEESECAKE CRUMBLE BARS

• Right amount of pumpkin spice flavor.

• Great fall dessert for the holidays.

• Simple pantry staple ingredients.

• Perfect balance of creamy cheesecake and crunchy crumble topping.

INGREDIENTS + SUBSTITUTIONS

Crust/Topping

• Unsalted butter: Gives the crust that rich, buttery flavor and helps hold it all together.

• Brown sugar: Adds a warm, caramel like sweetness that pairs perfectly with pumpkin.

• White sugar: Balances the brown sugar for just the right level of sweetness.

• Gluten free 1 for 1 flour: The flour that helps stabilize the structure of these bars. I recommend using Bob Red Mills.

• Quick cooking oats: The preferred type of oats for this recipe. Quick oats absorb moisture better than rolled oats but you can totally use rolled if that is what you have on hand. Just make sure they are gluten free certified.

• Baking soda: A touch of leavening so the crust is not too dense.

• Salt: Enhances all the cozy flavors and keeps the sweetness in check.

Cream Cheese Filling

• Cream cheese: Full fat cream cheese at room temperature is going to have the best taste as well as creamy texture.

• Sweetened condensed milk: Lends to sweetness and a silky smooth texture without needing extra sugar. The Eagle brand is what I like to use.

• Vanilla extract: Rounds out the flavor and deepens the warmth.

• Egg yolk: Just 1 egg yolk is needed so it sets beautifully when baked.

• Pumpkin puree: I recommend using canned pumpkin puree since fresh will be more watery. If you decide to use fresh, just make sure to blot any excess water with a paper towel. Also, do not use pumpkin pie filling.

• Pumpkin pie spice: The perfect cozy blend of cinnamon, nutmeg, ginger and cloves.

Scroll down to the recipe card for quantities used.

HOW TO MAKE CRUMBLE BARS

Step 1: Preheat the oven to 350 degrees F. Line a baking dish with parchment paper and make the crust by combining the flour, oats, baking soda and salt into a small bowl.

Step 2: In a large bowl, cream together the butter and sugars then fold in the dry ingredients until a wet crumbly texture has formed.

Step 3: Place half of the mixture onto the bottom of the baking dish. Firmly press down into an even layer, then bake for 15 minutes.

Step 4: Make the filling by placing the cream cheese into a bowl then mix on medium speed for 1 minute. Add in the milk, egg yolk, vanilla and pumpkin pie spice. Mix until combined.

Step 5: After the crust has baked, pour the filling on top and smooth it out. Drop tablespoons of pumpkin puree over the top and swirl into the cream cheese base.

Step 6: Top with the remaining oat and sugar crumbles then bake for 25 minutes. Remove from oven and allow to cool before slicing.

EMILY'S TIPS

• Make use your ingredients like cream cheese and eggs are room temperature so the cheesecake filling is smooth and lump free.

• Use pumpkin puree not canned pumpkin pie filling since it's too sweet and has additives.

• Check your labels to ensure your using certified gluten free oats and flour to avoid cross contamination.

• Do not overmix the cheesecake layer. Only mix until combined to avoid excess air.

• Line the baking pan so the bars can be easily removed.

• Let bars chill at least 1 hour so they set well.

MORE TASTY FALL DESSERTS

Fall is a great time for all the pumpkin and apple spice treats, here are a few from the blog that are a must try:

• No Bake Pumpkin Spice Honey Bites

• No Bake Apple Butter Parfait

• Healthy Candy Corn Fruit Parfait

• Easy No Bake Chocolate Chip Bites- great as an afterschool snack.

STORAGE

Refrigerate: Store bars in an airtight container in the fridge for up to 5 days.

Freezer: Freeze individually wrapped bars in a freezer safe bag for up to 2 months. Thaw overnight in the fridge before serving.

These gluten free pumpkin cheesecake crumble bars are perfect to make a day in advance then enjoyed chilled. This gives them time for the flavors to deepen.

RECIPE FAQ'S

Can I make these pumpkin cream cheese crumble bars dairy free?

Sure! Swap the cream cheese for a dairy free version. Use coconut sweetened condensed milk. Use coconut oil or vegan butter in place of butter for the crust.

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend using only pumpkin puree. Pumpkin pie filling has sugar and spices added, which will make the cheesecake layer too sweet.

Can I substitute almond flour for the gluten free flour blend?

You can replace ½ cup with the almond flour for nutty flavor but still use at least 1 cup of the gluten free one for one baking flour for structure.

How do I know when the bars are done baking?

The edges should be set and the center slightly jiggly. They will firm up as they cool in the fridge.

I hope you give these Gluten Free Pumpkin Cheesecake Crumble Bars a try! If you do give this recipe a try, please let me know!

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