Ingredients

The following ingredients have 12 Servings
  • 32 Golden Oreo cookies
  • 6 Tablespoons unsalted butter (melted)
  • 12 oz cream cheese (softened)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree ((not pumpkin pie filling))
  • 1/2 cup cinnamon chips
  • 16.5 oz package refrigerated sugar cookie dough

Instruction

  • Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper (this helps make it easier to lift the bars from the pan for cutting).
  • Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You can also crush them using your blender or food processor; that's what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture firmly into the bottom of prepared baking pan.
  • In a medium sized bowl, combine the cream cheese and sugar and beat over medium speed with an electric mixer. Add the egg, vanilla, pumpkin pie spice, and pumpkin puree and beat until smooth. Pour over the crust.
  • Crumble the remaining sugar cookie dough in small chunks over the top of the cheesecake filling. You can also thinly slice the sugar cookie dough with a sharp knife and place the slices over the filling (my new favorite way.) You will have some dough left over. Evenly sprinkle the cinnamon chips on top.
  • Bake in the preheated oven for 30-40 minutes until crust is golden and edges are set. Allow to cool completely before transferring the pan to the refrigerator to chill for at least two hours (this helps the bars to set). Store bars in the refrigerator. Enjoy!