PUMPKIN STREUSEL COOKIE BARS

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Pumpkin Streusel Cookie Bars image

Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.

Provided by Sarah Caron

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter
4 oz (half of 8-oz package) cream cheese, cold
4 oz (half of 8-oz package) cream cheese, well-softened
1/4 cup plus 1 tablespoon canned pumpkin (not pumpkin pie mix)
2 tablespoons sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
  • Place cookie mix in large bowl. Using pastry blender or fork, cut in butter and 4 oz cream cheese until mixture is crumbly (crumbs should be about pea-sized). Reserve 1 cup cookie mixture for Topping; set aside. Firmly press remaining cookie mixture evenly into bottom of pan.
  • In small bowl, stir together 4 oz cream cheese, the sugar, pumpkin and flour. Stir in pumpkin pie spice until smooth. Spread over Cookie Base in pan. Sprinkle with reserved crumbs for Topping.
  • Bake 25 to 30 minutes or until edges are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge to loosen. Cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

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