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snickerdoodle pumpkin cheesecake brownie bars

(1 rating)
highway2theheart avatar
Recipe by
A Hackett
@highway2theheart
Akron, OH

This scrumptios Fall combo pleases palates.

(1 rating)
prep time 4 Hr 25 Min
cook time 55 Min

Ingredients For snickerdoodle pumpkin cheesecake brownie bars

  • cooking spray
  • 1/4 c
    water
  • 1/3 c
    vegetable oil
  • 1
    egg
  • 1 pkg
    (18.5 oz.) ghirardelli caramel turtle brownie mix
  • 1 pkg
    caramel (pouch from turtle brownie mix)
  • 2 pkg
    (8 oz.) cream cheese, softened
  • 1/2 c
    pumpkin puree
  • 2
    eggs
  • 1/4 c
    sour cream
  • 1/2 c
    sugar
  • 1 tsp
    vanilla
  • 1/2 tsp
    cinnamon
  • 1 pinch
    ground cloves
  • 1 pinch
    ground nutmeg
  • 1 pkg
    (17.5 oz.) pillsbury snickerdoodle cookie mix
  • 1 pkg
    cinnamon sugar (pouch from snickerdoodle mix)
  • 1 stick
    butter, softened

How To Make snickerdoodle pumpkin cheesecake brownie bars

  • 1
    Preheat oven to 350 degrees.
  • 2
    Spray a 13”x 9” baking pan with cooking spray.
  • 3
    In medium bowl, stir the water, oil and egg until fully mixed. Add brownie mix and stir until well blended. Spread in prepared pan. Cut corner of caramel pouch and squeeze evenly in zigzag pattern over brownie mixture. With tip of knife, swirl caramel into brownie mixture.
  • 4
    In medium bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar, vanilla and spices. Beat until well blended. Pour pumpkin cream cheese mixture over brownie mixture along center of baking dish and spread lightly with back of spoon to edges of pan.
  • 5
    In a medium bowl, combine Snickerdoodle mix and cinnamon sugar. Add softened butter and mix until crumbly. Sprinkle evenly over pumpkin cream cheese mixture. Bake 55 minutes. Cool completely. Refrigerate 4 hours before serving. Cut into bars.
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