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Oreo™ Pumpkin Cream Cheese Brownie Bars

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  • Prep 20 min
  • Total 3 hr 45 min
  • Servings 24
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A perfect and simple fall dessert--your new go-to treat! This stacked bar starts with a rich, fudgy brownie base layered with a no-bake pumpkin cream cheese mixture and topped with whipped topping and Oreo™ cookies.
By Betty Crocker Kitchens
Updated Sep 7, 2017
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on box for cakelike brownies
  • 16 Oreo chocolate sandwich cookies, coarsely chopped (about 2 cups)
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed

Steps

  • 1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • 2
    Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 27 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, at least 1 hour.
  • 3
    In medium bowl, beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 1 cup of the whipped topping. Spread evenly over crust. Spread remaining whipped topping over top. Refrigerate 2 hours.
  • 4
    When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 2
    You can freeze leftover pumpkin in airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

Nutrition Facts are not available for this recipe
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