Ingredients
- Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/2 cup cold butter or margarine
- Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 tablespoons Gold Medal® all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons whipping cream
- 2 eggs
- Toppings (I omitted)
- 1/3 cup chocolate topping
- 1/3 cup caramel topping
Details
Preparation
Step 1
1.Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2.Meanwhile, in large bowl, beat cream
cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3.Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4.Before serving, If using,drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
You'll also love
- Strawberry Angel Food Trifle 4.3/5 (81 Votes)
- Basil Tomato Pork Chops 4.6/5 (52 Votes)
- Glazed Pork Tenderloin, Squash,... 4.5/5 (53 Votes)
- Pumpkin Praline Ice Cream 4.5/5 (51 Votes)
Review this recipe