Tis the season for pumpkin pie. But why should the crust just be...crust? Especially when it can be cookie. When I saw this seasonal mix from Betty Crocker, I knew I had to make it. And I've been using Hungry Girl's recipe for several years now to get the pumpkin pie feeling without the extra calories. Putting two things like this together is pretty much my raison d'être, so it had to be done.
I was really worried about burning the cookie crust with the double baking, but they turned out really nicely, the filling likely keeping the crust moist, but not getting soggy. You could probably also half the amount of dough, and get a more pie-like ratio of filling and crust.
Pumpkin Pie Cookie Bars
(adapted from Betty Crocker and Hungry Girl)
makes a 9x13" pan
- Betty Crocker Pumpkin Spice Cookie Mix (you can also use sugar cookie mix with the addition of some pumpkin pie spice, or your own recipe)
- 15 oz can pumpkin puree
- 12 oz can evaporated fat-free milk
- 2 eggs (or 1/2 cup egg substitute)
- 3/4 cup Splenda
- 2 tsp pumpkin pie spice
- Preheat oven to 350 degrees.
- Prepare the cookie mix as directed. Press into the prepared pan, using a spatula or your fingers to press it into the bottom evenly.
- Bake 10 to 15 minutes until dough is just set. You don't want to end up overbaking the crust. Allow it to cool at least slightly.
- While the crust is baking (or even once cooling), mix together the pumpkin, milk, eggs, Splenda and spice. Pour onto the crust and return to the oven for 45 minutes.
- Allow the bars to cool, chilling in the fridge before cutting into squares (or triangles, like my picture).