Pumpkin Crumb Cookie Bars

Blogger Sarah W. Caron from Sarah's Cucina Bella whips up a sweet pumpkin bar cookie, just right for anytime.

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 12

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

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Directions

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.