Spicy Pumpkin Squares

By Hklbrries

Ingredients

• 3 cups crushed gingersnap cookies
• 1/4 cup butter, melted (no substitute)
• 1/3 cup canned pumpkin
• 1 tbsp all-purpose flour
• 1 tsp pumpkin pie spice or allspice
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tsp vanilla
• 3 eggs

Details

Servings 24

Preparation

Step 1

Preparation: Lightly grease a 13x9x2-inch baking pan and set aside. In a medium bowl crush cookies and combine them with the melted butter. Press the gingersnap crumb mix evenly into the bottom of the prepared pan. Bake at 350 F for about 12 minutes or until crust is firm. Remove from the oven and let cool.

Pumpkin Batter: In medium bowl, stir together pumpkin, flour, and spice until combined. Set aside.

Cheese Batter: In a large bowl beat the cream cheese until smooth. Add vanilla and sugar, beating until combined. Add eggs and beat just until combined.

Stir about 1/3 of the cream cheese batter into the pumpkin batter. Pour the remaining cream cheese batter over the crust. Place spoonfuls of pumpkin batter randomly over the cheese batter. If you like, you can use a large fork to swirl the two batters together for a more festive look.

Bake at 350 F for 25 to 30 minutes or just until the center is set.

Cool completely on a wire rack and refrigerate for at least 6 hours before cutting into the squares.

Makes about 24 bars and they should be stored covered in the refrigerator.