Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year. I serve these with a dollop of Cool Whip.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.

  • Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.

  • Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

524.1 calories; 8.8 g protein; 46.1 g carbohydrates; 112.1 mg cholesterol; 382.8 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2008
These were excellent! I made just as the recipe stated but substituted a little over 8oz of fresh pumpkin puree for the canned pumpkin. Cheesecake can be a little difficult in terms of knowing when it has been baked long enough but this recipe turned out perfect after baking the filling for just 30 minutes. I did use a 9.5" X 13.5" pan as opposed to 9 X 13 and used the entire container of sugar cookie dough (which turned out to be a hair less than the 16oz stated in this recipe). As the previous review stated make sure to spray the pan before you press in the cookie dough or you will have a difficult time getting them out. These were definitely a hit with everyone I work with! Read More
(33)

Most helpful critical review

Rating: 3 stars
11/29/2010
This recipe sounded great but the execution just did not measure up! Like other reviewers I could not find cinnamon chips so I used approximately 8 oz. of butterscotch chips for a touch of flavor then sprinkled cinnamon on top of the pumpkin mixture. The chips melted through the cookie dough and stuck to the bottom of the pan (which I did spray before spreading in the cookie dough). I lost most of the cookie layer due to the melted chips and had more of a cream cheese bar instead. What a mess in the pan though! Next time I would either use more cookie dough or less chips. A graham cracker crust underneath may also be a good alternative to the cookie dough. Read More
(11)
44 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/18/2008
A friend made this and it was very good...the instructions did not say to spray the pan (definitely do this)...otherwise great recipe. Thanks for posting! Read More
(33)
Rating: 5 stars
11/20/2008
These were excellent! I made just as the recipe stated but substituted a little over 8oz of fresh pumpkin puree for the canned pumpkin. Cheesecake can be a little difficult in terms of knowing when it has been baked long enough but this recipe turned out perfect after baking the filling for just 30 minutes. I did use a 9.5" X 13.5" pan as opposed to 9 X 13 and used the entire container of sugar cookie dough (which turned out to be a hair less than the 16oz stated in this recipe). As the previous review stated make sure to spray the pan before you press in the cookie dough or you will have a difficult time getting them out. These were definitely a hit with everyone I work with! Read More
(33)
Rating: 5 stars
11/30/2009
I was a little scared to make this because it was for my family but I'm glad I did. My Aunt Martha (who is the goddess of baking) even said it was absolutely delicious! Here's some tips though: Add a little more pumpkin spice. Not too much to overcome the cheesecake flavor but to make it really burst in your mouth. Grease the pan (obviously). And cut it TWICE: once about twenty minutes after its baked and setting and the other time about four hours after you put it in the fridge. It'll help getting it out. The cookie wont stick to the bottom if you let it cool before you pour the pumpkin in. And this tastes wonderful with whipped cream.: I was going to put a picture up but everyone snatched it before I could get a piece to myself! Read More
(31)
Advertisement
Rating: 4 stars
11/16/2010
Oh my goodness gracious. This dessert is freaking LETHAL. I did spritz my pan with cooking spray before pressing the cookie dough batter into the pan. I used one of those mixes of cookie dough that you just throw in the extra ingredients and wa-la you have cookie dough. I did use reduced fat cream cheese (for all the good that did really) and I used homemade pumpkin pie spice which I increased to two teaspoons and organic pumpkin mash I made myself. This is pretty darn good though I think I might use a different sugar cookie base next time. I don't know if I'll make it and keep it at home next time. It's really freaking good and really not diet friendly. The only reason I didn't five star it is because I think it needs the extra spice. I wish there was an option for four and a half. Read More
(19)
Rating: 5 stars
10/29/2009
Wow I love these bars! The cookie crust the cinnamon chips and the creamy cheesecake all make this an awesome recipe. My hubby took them into work and his co-workers all raved! I've never used cinnamon chips before and I'm glad I did because they are wonderful in this recipe - definitely use them if you can find them! I had a 16.5 oz. package of sugar cookie dough and just used the whole thing. Be sure to grease the pan!! The only other change I made was to double the pumpkin pie spice. Great recipe! Read More
(18)
Rating: 4 stars
11/28/2008
This was a great recipe!! I was a little worried about halfway thru though. I used a glass dish to bake in and the sugar cookie dough bubbled up a lot I thought I had done something wrong. It turned out SO GOOD!!!!!!!!! I am definitely making this again without a doubt!! Only thing I changed was I substitued reg. cinnamon for the cinnamon chips!! It turned out GREAT!! Read More
(16)
Advertisement
Rating: 4 stars
11/09/2010
Took much longer than 35 minutes to bake and if you are using a glass pan turn the heat down. Also I couldn't find cinnamon chips so I used white chocolate chips and sprinkled cinnamon on them. Very tasty! Read More
(13)
Rating: 4 stars
11/02/2009
This was really good. The whole family liked it. I could only find a 16.5 oz cookie dough so I used the whole thing. I was kinda worried about using the whole bag of cinnamon chips but did it anyway with no regrets. I used a heaping teaspoon of pumpkin pie spice and I think it could have used a little more. HINT - I can only find cinnamon chips around the holidays with the baking goods/chips so be sure to stock up when you see them. Read More
(12)
Rating: 3 stars
11/29/2010
This recipe sounded great but the execution just did not measure up! Like other reviewers I could not find cinnamon chips so I used approximately 8 oz. of butterscotch chips for a touch of flavor then sprinkled cinnamon on top of the pumpkin mixture. The chips melted through the cookie dough and stuck to the bottom of the pan (which I did spray before spreading in the cookie dough). I lost most of the cookie layer due to the melted chips and had more of a cream cheese bar instead. What a mess in the pan though! Next time I would either use more cookie dough or less chips. A graham cracker crust underneath may also be a good alternative to the cookie dough. Read More
(11)