Ingredients

The following ingredients have 24 Servings
  • 3 cups flour
  • 1-1/2 cups packed brown sugar, divided
  • 1 Tbsp. ground cinnamon
  • 1 cup butter, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup canned pumpkin
  • 1 tsp. vanilla
  • 1-1/2 tsp. pumpkin pie spice
  • 3 eggs
  • 1 Tbsp. powdered sugar

Instruction

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
  • Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
  • Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.