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Pumpkin Pecan Cheesecake Cookie Bars
Pumpkin Pecan Cheesecake Cookie Bars
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Prep Time:
25 minutes
Total Time:
3 hours 35 minutes
Pumpkin cheesecake bars with pecan pie topping, cream cheese filling, and decadent garnishes make for a delicious fall dessert with clever shortcuts to save time. Unite pumpkin bars, cheesecake, and pecan pie in one powerhouse recipe!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup cold butter
  • 1/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup butter, melted
  • 1 cup packed brown sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups chopped pecans
  • 1/2 teaspoon salt
  • Caramel topping, whipped cream and pecan halves, if desired
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • Combine the cookie mix and pumpkin pie spice in a large bowl. Add 1/2 cup of cold butter and the pumpkin, then use a pastry blender or fork to mix until crumbly. Press the mixture into the bottom of a pan and bake for 10 minutes.
  • In a separate large bowl, use an electric mixer on medium speed to create a smooth mixture with the Cream Cheese Layer ingredients. Spoon this mixture over the cookie base and spread it carefully to cover evenly.
  • Combine 1/3 cup of melted butter, brown sugar, 3 tablespoons of flour, and 3 eggs in a large bowl until smooth. Mix in pecans, 1 teaspoon of vanilla, and salt. Spread evenly over the cream cheese layer.
  • Bake for 35-40 minutes until firm. Let cool for 30 minutes. Chill in the refrigerator for about 2 hours. Cut into 6 by 3 rows. Top each piece with caramel, a dollop of whipped cream, and a pecan half. Finish by drizzling whipped cream with a bit of caramel.

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