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Oreo™ Pumpkin Cream Cheese Brownie Bars

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By Betty Crocker Kitchens
Updated Sep 7, 2017
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A perfect and simple fall dessert--your new go-to treat! This stacked bar starts with a rich, fudgy brownie base layered with a no-bake pumpkin cream cheese mixture and topped with whipped topping and Oreo™ cookies.

Oreo™ Pumpkin Cream Cheese Brownie Bars

  • Prep Time 20 min
  • Total 3 hr 45 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on box for cakelike brownies
  • 16 Oreo chocolate sandwich cookies, coarsely chopped (about 2 cups)
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • Step 
    2
    Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 27 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, at least 1 hour.
  • Step 
    3
    In medium bowl, beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 1 cup of the whipped topping. Spread evenly over crust. Spread remaining whipped topping over top. Refrigerate 2 hours.
  • Step 
    4
    When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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