Pumpkin Streusel Cheesecake Bars (Cookie Mix)

READY IN: 57mins
Recipe by Mom2Rose

Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."

Top Review by SharonChen

These were delicious! Very satisfying but not too heavy. I topped with some melted chocolate and powdered sugar. The recipe says to bake the cookie crust in an ungreased pan. I found that it's a little difficult to take out the bars. Other than that, it was great! Thanks for the recipe!

Ingredients Nutrition

  • Cookie Base

  • 1 (17 1/2 ounce) packagebetty crocker oatmeal cookie mix
  • 12 cup gingersnap cookie, crushed
  • 12 cup pecans, finely chopped
  • 12 cup cold butter or 12 cup margarine
  • Filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons whipping cream
  • 2 eggs
  • Toppings

  • 13 cup chocolate fudge topping
  • 13 cup caramel topping


  1. Heat oven to 350°F
  2. In large bowl, stir together cookie mix, crushed cookies and pecans.
  3. Cut in butter, using pastry blender or fork, until mixture is crumbly.
  4. Reserve 1 cup mixture for topping.
  5. Press remaining mixture in bottom of ungreased 13x9-inch pan.
  6. Bake 10 minutes.
  7. Cool 10 minutes.
  8. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
  9. Add remaining filling ingredients; beat until well blended.
  10. Pour over warm cookie base.
  11. Sprinkle with reserved topping.
  12. Bake 35 to 40 minutes or until center is set.
  13. Cool 30 minutes.
  14. Refrigerate about 2 hours or until chilled.
  15. Before serving, drizzle with chocolate and caramel toppings.
  16. For bars, cut into 6 rows by 4 rows.
  17. Store covered in refrigerator.

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