Pumpkin Cheesecake Oat Bars

By Lunds & Byerlys

October 5, 2026

When the weather gets cooler and the nights get cozier, the warm flavors in this dish really shine. Featuring pumpkin pie spice, vanilla, maple and cinnamon, this recipe has all the spices and nostalgia of a classic pumpkin pie with a creamy, craveable cheesecake-crisp twist. The oats make this treat high in fiber as well, so you can meet your goals without sacrificing taste, and it even works as a brunch or breakfast dish! Save this recipe for fall parties, celebrations and holidays—try it once, and you’ll find yourself making it year after year.

SERVINGS

9

PREP TIME

15 min

COOK TIME

45 min

Ingredients

  • 2
    cups old-fashioned oats
  • 1
    tablespoon ground flaxseed
  • 1
    teaspoon baking powder
  • ½
    teaspoon baking soda
  • 1
    tablespoon pumpkin pie spice
  • 1
    teaspoon cinnamon, plus more for garnish
  • 1 ½
    teaspoons kosher salt
  • 1
    cup pumpkin puree
  • ½
    cup Greek yogurt
  • ½
    cup milk (or milk alternative)
  • 1
    large egg plus 1 egg white (from below)
  • ½
    cup maple syrup, plus more for serving
  • 2
    teaspoons vanilla extract
  • 2
    tablespoons melted unsalted butter, plus more for greasing pan
  • Whipped cream, for serving

For the swirl topping:

  • 4
    ounces cream cheese, softened
  • ⅓
    cup Greek yogurt
  • 1
    egg yolk
  • 2
    tablespoons maple syrup
  • 1
    teaspoon vanilla extract
  • Pinch kosher salt

Directions

  1. 1

    Heat the oven to 350 F. Lightly grease an 8×8-inch baking dish with cooking spray or butter.

  2. 2

    In a blender, combine the oats, flaxseed, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Blend, scraping down the sides with a spatula, until the oats resemble a fine flour.

  3. 3

    Add the pumpkin puree, Greek yogurt, milk, egg, maple syrup, vanilla extract and melted butter. Blend until smooth and creamy, scraping down the sides of the blender as needed.

  4. 4

    Pour the batter into the prepared baking dish and spread into an even layer.

  5. 5

    For the swirl topping, lightly rinse the now empty blender. Add the softened cream cheese along with the Greek yogurt, egg yolk, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.

  6. 6

    Dollop the mixture over the oat batter with a spoon, then use a butter knife or skewer to gently swirl it into the top.

  7. 7

    Bake for 35 to 40 minutes or until the center is set, the edges are lightly golden and a toothpick inserted into the oat portion comes out mostly clean, with just a few crumbs.

  8. 8

    Let cool for 10 minutes before serving. Top with whipped cream, a sprinkle of cinnamon and a drizzle of maple syrup, if desired.

  9. 9

    Leftovers can be stored covered in the refrigerator for up to 5 days.

Recipe adapted from Cooking with Carlee and Joy Food Sunshine

Additional Blog Posts

Charred Tomato & Mezcal Pasta Sauce

Prosciutto, Burrata & Hot Honey Pizza

Slow Cooker Chicken Cacciatore Soup

Poblano Chicken Stew with Polenta
See all blog posts