1 pouch Betty Crocker oatmeal cookie mix (1lb 1.5 oz)
½ cup crushed gingersnap cookie
½ cup finely chopped pecans
½ cup cold butter
2 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (NOT pumpkin pie mix)
2 Tbs all purpose flour
1 Tbs pumpkin pie spice
2 Tbs whipping cream
1/3 cup chocolate topping
1/3 cup caramel topping
Heat oven to 350°F
In large bowl stir together cookie mix, crushed cookies and pecans. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13 x 9" pan. Bake 10 minutes. Cool 10 minutes.
In large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients beat until well blended. Pour over warm cookie base. Sprinkle with reserved cookie mix.
Bake 35 to 40 minutes until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Before serving, drizzle with chocolate and caramel toppings. For bars cut into 6 rows by 4 rows.
Store covered in refrigerator.
High Altitude: Bake 40 to 45 minutes.