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.
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Oreo™ Pumpkin Cream Cheese Brownie Bars
- Prep Time 20 min
- Total 3 hr 45 min
- Servings 24
- Ingredients 9
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
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Step1Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
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Step2Make 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.
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Step3In 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.
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Step4When 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
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
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