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Pumpkin Streusel Cookie Bars

 6 Ratings
5 Comments
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12
  • Save
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Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.

Sarah Caron Recipe by Sarah Caron
September 10, 2014

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
111.2
% Daily Value
Total Fat
10.3g
16%
Saturated Fat
6.1g
30%
Cholesterol
31.0mg
10%
Sodium
69.9mg
3%
Total Carbohydrate
3.9g
1%
Dietary Fiber
0.2g
1%
Sugars
2.9g
Protein
1.3g
% Daily Value*:
Vitamin C
0.50%
0%
Calcium
2.20%
2%
Iron
1.10%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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