Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2
cup crushed gingersnap cookies
1/2
cup finely chopped pecans
1/2
cup cold butter or margarine
2
packages (8 oz each) cream cheese, softened
1
cup sugar
1
cup canned pumpkin (not pumpkin pie mix)
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon pumpkin pie spice
2
tablespoons whipping cream
2
eggs
1/3
cup chocolate topping
1/3
cup caramel topping
Preparation
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.
