Ingredients
- Cookie Base
- 1 1
- pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 1/2
- cup crushed gingersnap cookies
- 1/2 1/2
- cup finely chopped pecans
- 1/2 1/2
- cup cold butter or margarine
- Filling
- 2 2
- packages (8 oz each) cream cheese, softened
- 1 1
- cup sugar
- 1 1
- cup canned pumpkin (not pumpkin pie mix)
- 2 2
- tablespoons Gold Medal® all-purpose flour
- 1 1
- tablespoon pumpkin pie spice
- 2 2
- tablespoons whipping cream
- 2 2
- eggs
- Toppings
- 1/3 1/3
- cup chocolate topping
- 1/3 1/3
- cup caramel topping
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, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.