PUMPKIN STREUSEL COOKIE BARS
Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.
Provided by Sarah Caron
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cookie mix in large bowl. Using pastry blender or fork, cut in butter and 4 oz 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.
- In small bowl, stir together 4 oz 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN STREUSEL CHEESECAKE BARS
Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
- Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g
PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."
Provided by Mom2Rose
Categories Bar Cookie
Time 57m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Bake 35 to 40 minutes or until center is set.
- Cool 30 minutes.
- Refrigerate about 2 hours or until chilled.
- Before serving, drizzle with chocolate and caramel toppings.
- For bars, cut into 6 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 285.3, Fat 17.2, SaturatedFat 7.8, Cholesterol 48.3, Sodium 254.2, Carbohydrate 30.5, Fiber 0.7, Sugar 10.9, Protein 3.7
PUMPKIN CHEESECAKE BARS WITH STREUSEL
A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.
Provided by DACIF
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
- Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
- Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
- Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
- Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g
STREUSEL PUMPKIN CHEESECAKE BARS
This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!
Provided by blair_amanda
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
- In another mixing bowl, beat cream cheese and sugar. Spread over crust.
- In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
- Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
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