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Pumpkin Streusel Cookie Bars

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
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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.
By Sarah Caron
Updated Nov 16, 2017
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Cookie Base and Topping

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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut the bar of cream cheese in half and refrigerate one while also softening the other—this speeds up the preparation.
  • tip 2
    If desired, sprinkle with powdered sugar just before serving.


Nutrition Facts are not available for this recipe
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