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Pumpkin Streusel Cookie Bars

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

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

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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT TIPS

Expert Tips

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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