A dessert that is delicious all year round gets a unique (and simple) twist with cinnamon chips and sugar cookie dough. These come with a dollop of Cool Whip on top.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs |
| Servings: | 12 |
| Yield: | 1 9×13 inch baking dish |
Ingredients
- ⅔ (18 ounce) package refrigerated sugar cookie dough
- 1 (10 ounce) package cinnamon chips
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup canned solid-pack pumpkin
- 3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pat the cookie dough into a 9×13 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.
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 19 g |
| Sodium | 383 mg |
| Sugars | 35 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been using this recipe for years and it is still a favorite!
I love this dessert! I make it every fall. The pan has to be greased with a ton of butter or Pam so the cookie dough won’t stick, but other than that it’s an excellent recipe. ??
Wow, these are really good. Never been a big fan of pumpkin pie so this is a good alternative. I now stock cookie dough and cinnamon chips so I can make all year long. Cinnamon chips are mostly available over the holidays so load up. The cinnamon chips are also really good in oatmeal raisin cookies.
Instead of making squares, I made this in a 9in spring form pan for Thanksgiving! It was a big hit! 🙂
I took this recipe to the church cookout. Several people were asking who brought it and complemented on it. Personally, this is a new weakness of mine. Love the combination of sugar cookie, cinnamon chips, and the cream cheese mixture! Yummy!
Very yummy recipe! Made for work and everyone raved about it! Definitely did not have any leftovers. Even non-pumpkin lovers (like my husband) liked it!! I made a couple of changes, as others said I sprayed the dish! I also used a cookie dough mix instead of refrigerated cookie dough, much easier to spread! I could not find cinnamon chips and had white chocolate chips on hand so I used those instead, turned out very good!!! Will be making this again this week for a Halloween party at work!!! 🙂
it was pretty good. i made it twice and it was much better the second time with the cinnamon chips.
Easy and delicious!
Pretty good, but I expected it to be better.
I pressed the cookie dough flat against the bottom which made it difficult to get out. I recently learned that when pressing any kind of dough into the bottom, it should be loose and that helps to cut it after baking.
This was so easy and turned out perfectly after 30 minutes! Next time I’m going to try with milk chocolate chips!
The cheesecake came out great and tasted fantastic. I followed the suggestion to double the spices and I used a graham crust instead of sugar cookie crust. I couldn’t find cinnamon chips, either and used white chocolate chips. Definately would NOT do that again. Then chips were to sweet and hard and did not add anything to the cake. Other than that the taste is very nice.
LOVE IT! Made it for a party with a bunch of girl friends and it was such a hit!! I can’t say I was able to scoop it out of the pan to make it look as classy as the pictures but the taste was awesome! I like many other reviewers couldn’t find cinnamon chips so I actually thought it might taste good with a little crunch and added cinnamon cereal instead. I will def be making this again!!
Very simple and very yummy! Made a test batch and decided I’ll definitely be bringing these for Thanksgiving dessert! I would definitely recommend spraying the pan. I couldn’t find any cinnamon chips so I just sprinkled ground cinnamon over the sugar cookie dough prior to cooking. I also opted for Stevia instead of sugar. The pumpkin taste is very mild. Next time I’ll try adding more pumpkin pie spice or another half can of puree.
Definitely grease the pan before putting the cookie dough on the bottom. I think it would have helped to let the cookie dough cool a few minutes before adding the pumpkin topping as it was hard to spread because my crust was bubbly and poofy. I should have listened to my gut instinct on that one. It came out fine, just hard to spread the pumpkin around the puffy crust to make it more even. The taste was amazing! I used the whole cookie package (mine wasn’t 18 oz) and just used my pampered chef roller to help spread it out evenly.
I made this cheesecake and it came out awesome. I did make a few minor changes from the recipe. I added a cup of sugar and 1 1/2 teaspoons pumpkin pie spice. I didn’t add the cinnamon chips because the store didn’t have them. I just sprinkled some cinnamon on the cookie dough instead. The only glitch was that the crust burned on the underside. But that could be my error as I baked it for 40 minutes. I had the pan lined with parchment paper, too. When I make this again, I will only leave it in the oven for 30 minutes. Thanks for a great recipe!
These came out great. Couldn’t find the cinnamon chips so used white chocolate, but not a whole bag… the cookie crust is sweet enough. Everyone wanted a few to take home! Easy to dish out and serve if pre-cut while cooling.
Came out delicious and definitely plenty to go around. I did add more spice as others suggested and substituted white chocolate chips w cinnamon sprinkled on top in place of cinnamon chips. It was the hit of Thanksgiving!
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.
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.
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!