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Pumpkin Pie for a Crowd: Pumpkin Cream Cheese Swirl Bars with a Chocolate Chip Cookie Crust

The top of these tasty little bars is a bite of pure, pumpkin pie heaven.  Soft, spicy pumpkin is swirled with cream cheese for a truly classic Thanksgiving dessert flavor.  The crust of these easy-to-make bars is just as classic–it’s chocolate chip cookie dough and, when combined with the pumpking flavor, it’s splendid.  If you’ve been tasked with the difficult job of making a thanksgiving treat large enough to feed a crowd, you can’t go wrong with this unique combination of favorite flavors.  Better yet, this recipe is so simple to make, and yeilds about 15 servings. 

 Pumpkin Cheesecake Swirl Bars

  • 2 tubes of Nestle chocolate chip cookie dough
  • 2 (15 oz.) cans pumpkin puree
  • 2 cups sugar
  • 3 tablespoons pumpkin pie spice
  • 7 eggs
  • 2 (8 oz.) blocks cream cheese
  • 1 teaspoon vanilla extract

1) Press cookie dough into the botton of a lightly greased 9×11″ pan.

2) In a large bowl, beat together pumpkin puree, 1 1/2 cups sugar, spice, and 5 eggs until well mixed.  Plop the the spoonful over chocolate chop crust, leaving some room for the cream cheese mixture to touch small sections of the crust.

3) In a small bowl, beat together the 2 remaining eggs, 1/2 cup of sugar, cream cheese, and vanilla.  Drop spoonfuls of the mixture atop the pumpkin mixture.  Swirl the two mixtures together slightly with a knife.

4) Bake in an oven preheated to 400 degrees for 45-50 minutes, or until the center of the pie bars has set firmly.

5) Cool completely before cutting into squares.  Garnish with a sprinkling of mini chocolate chips, if desired.

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