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Easy Mummy Pumpkin Cheesecake Bars: A Spooky Treat

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These easy mummy pumpkin cheesecake bars are a spooky and delicious Halloween dessert. They feature a buttery crust, creamy pumpkin cheesecake filling, and puff pastry bandages with candy eyes, perfect for parties and gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon each nutmeg, ginger, and cloves)
  • ¼ teaspoon salt
  • 1 sheet frozen puff pastry, thawed but still cold
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Candy eyes (about 24-30 eyes)
  • Optional: 2 tablespoons powdered sugar for dusting

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Add ice water one tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang. Roll chilled dough on a lightly floured surface to ¼-inch thickness. Press into bottom of prepared pan. Prick crust all over with a fork. Bake for 15-18 minutes until lightly golden. Cool completely on a wire rack.
  3. Make the pumpkin cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add sugar and beat for another minute until fluffy. Add pumpkin puree, vanilla, pumpkin pie spice, and salt; beat until well combined. Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
  4. Assemble the bars: Pour filling over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles. On a lightly floured surface, roll out thawed puff pastry to about ⅛-inch thickness. Cut into strips about ½-inch wide and 6-8 inches long. Lay strips across filling in a crisscross pattern, leaving small gaps. Leave about 1 inch of space on one end for the eyes.
  5. Bake the bars: Brush puff pastry strips lightly with egg wash. Bake at 350°F (175°C) for 30-35 minutes, until cheesecake filling is set around edges but still slightly jiggly in center and pastry is puffed and golden. If pastry browns too quickly, tent loosely with foil for last 10 minutes. Cool completely in pan on wire rack (about 2 hours), then refrigerate for at least 4 hours, preferably overnight.
  6. Add eyes and serve: Once bars are fully chilled and set, use parchment overhang to lift out of pan. Place on cutting board. Press candy eyes gently into exposed cheesecake filling on one end of each bar. Slice into 9 or 12 bars using a sharp knife, wiping blade clean between cuts. Dust with powdered sugar right before serving if desired.

Notes

Don’t skip blind baking the crust to prevent sogginess. Use room temperature ingredients for a smooth filling. Chill bars thoroughly before slicing for clean edges. For gluten-free, use gluten-free flour blend and gluten-free puff pastry. For dairy-free, use dairy-free cream cheese and vegan butter. Bars can be stored in refrigerator for up to 5 days or frozen for up to 3 months (add candy eyes after thawing).

Nutrition

Keywords: pumpkin cheesecake bars, mummy dessert, Halloween dessert, pumpkin bars, cheesecake bars, easy Halloween treat

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