Pumpkin Pecan Cheesecake Cookie Bars Recipe
Bake up something special with Betty Crocker's Pumpkin Pecan Cheesecake Cookie Bars. Layers of pumpkin, creamy cheesecake, and crunchy pecans await!
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Cooking tools:
- Oven
- Baking pan
- Mixing bowl
- Pastry cutter
- Fork
- Hand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Cooking spray
- Microwave
- Refrigerator
- Cooling rack
- Plastic wrap
- Airtight container
- Zip-top bag
- Chef's knife
- Cutting board
- Spoon
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
- 2 tablespoons Gold Medal™ All Purpose Flour
- 1 teaspoon vanilla
- 1 large egg
- 1/3 cup butter, melted
- 1 cup packed brown sugar
- 3 tablespoons Gold Medal™ All Purpose Flour
- 3 large eggs
- 1 1/2 cups chopped pecans
- 1/2 teaspoon salt
- Caramel topping
- Whipped cream
- Pecan halves
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