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Pumpkin Streusel Cookie Bars

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Pumpkin Streusel Cookie Bars
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
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Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix. Recipe by Sarah Caron.
May 22, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/4 cup cold butter
  • 125 g (half 250 g package) cream cheese, cold

  • 125 g (half 250 g package) cream cheese, well-softened
  • 1/4 cup plus 1 tablespoon canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pumpkin pie spice

Steps

  • 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 125 g 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 125 g 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

  • Tip 1
    Cut the bar of cream cheese in half and refrigerate one while also softening the other—this speeds up the preparation.
  • Tip 2
    If desired, sprinkle with icing sugar just before serving.

Nutrition Information

111.2 Calories, 10.3g Total Fat, 1.3g Protein, 3.9g Total Carbs, 2.9g Sugars

Nutrition Facts

Serving Size: 12 bars
Calories
111.2
Total Fat
10.3g
Saturated Fat
6.1g
Cholesterol
31mg
Sodium
70mg
Total Carbs
3.9g
Dietary Fiber
0.2g
Sugars
2.9g
Protein
1.3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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