Pumpkin Streusel Cookie Bars

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


Cookie Base and Topping

pouch Betty Crocker™ sugar cookie mix
cup cold butter
oz (half of 8-oz package) cream cheese, cold

Pumpkin Filling

oz (half of 8-oz package) cream cheese, well-softened
cup plus 1 tablespoon canned pumpkin (not pumpkin pie mix)
tablespoons sugar
tablespoon Gold Medal™ all-purpose flour
teaspoon pumpkin pie spice


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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