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Pumpkin Crumb Cookie Bars




Source of Recipe


betty crocker


List of Ingredients




Cookie Base and Topping
1 pouch Betty Crocker® sugar cookie mix 1/4 cup cold butter 4 oz (half of 8-oz package) cream cheese, cold

Pumpkin Filling
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


Recipe




1 Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
2 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.
3 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.
4 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.

HINT:
Cut the bar of cream cheese in half and refrigerate one while also softening the other—this speeds up the preparation.

If desired, sprinkle with powdered sugar just before serving.