Pumpkin Streusel Cookie Bars Recipes

STREUSEL PUMPKIN CHEESECAKE BARS

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.

PUMPKIN STREUSEL BARS

Steps:

• Preheat the oven to 375F and line a 9" pan with parchment.
• Combine crust ingredients, mixing with a pastry blender or fork.
• Press into the pan.
• Bake for 10 minutes. Set aside.
• In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
• Whisk together the milk and cornstarch and mix into the pumpkin mixture.
• Spread filling over baked crust.
• Combine the topping mixture until crumbly and sprinkle over the filling.
• Return to the oven and bake another 25-30 minutes.
• Cool completely before cutting.

PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)

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.

PUMPKIN STREUSEL CHEESECAKE BARS

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.

PUMPKIN STREUSEL COOKIE BARS

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.