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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Steps
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.
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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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Nutrition Facts are not available for this recipe
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