Pumpkin Cheesecake Cookie Bars
These Pumpkin Cheesecake Cookie Bars are the perfect seasonal fall dessert. We're adding pumpkin flavor to every single layer, even the sweet and creamy pumpkin cheesecake filling. This easy recipe calls for the limited-edition Pillsbury Pumpkin Cookie Dough, but you can substitute any chocolate chip cookie dough.
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Servings: 24 bars
Calories: 106kcal
Ingredients
- 2 pkgs, 14 oz each Pillsbury Pumpkin Cookie Dough
- 2 pkgs, 8 oz each cream cheese
- 1 can, 15 oz pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup white chocolate chips
Directions
- Preheat the oven to 350 degrees F. Grease a 9x13-Inch baking dish. Set aside.
- Press one package of cookie dough into the bottom of the greased baking dish.
- In a medium bowl, cream together the cream cheese and sugar until the mixture Is smooth and creamy. Blend in pumpkin puree, cinnamon, nutmeg, and vanilla extract. Spread pumpkin mixture over the cookie dough In the baking dish.
- Use a sharp knife to chop the remaining package of cookie dough. Sprinkle the dough and white chocolate chips over the pumpkin mixture. While In the oven, the chopped cookie dough will bake together to form the topping.
- Bake uncovered for 40 minutes until the topping is golden brown and the filling Is set. Chill before serving.
Nutrition Facts
Serving: 1 g | Calories: 106 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 67 mg | Sugar: 9 g
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