Pumpkin Spice Streusel Bars Recipes

Steps:

• Heat oven to 350°F. Lightly spray 13" x 9" pan with cooking spray. I like to double this recipe and bake it in a 18" x 13" x 1" cookie sheet. In large bowl, stir cake mix, 1/2 cup very soft or melted butter, the pecans, the spices, and 2 teaspoons of the vanilla with fork until crumbs form, but I usually use the mixer. Reserve 1 1/2 cups of the crumbs in small bowl for struesel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 15 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, eggs, spice, and 1 teaspoon vanilla; beat until blended. Pour filling over baked crust. Add white chocolate(I use chips ground up a bit in the food processor) 2 tablespoon butter and the oats, and extra nuts to reserved 1 1/2 cups of crumbs; stir well with fork. Sprinkle over filling.
• Bake 30-40 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. These are awesome by themselves, but a scoop of vanilla ice cream or frozen yogurt with a drizzle of caramel sauce sends these over the top. Store in refrigerator.

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.

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.

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
• Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
• Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
• Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
• Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.