Pumpkin Cheesecake Bars
by Patti Dunn, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookie Bars
Prep Time: 30 Minutes
Level: Baking Experience Helpful
Yield: 16-20 Bars
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This recipe has caused me to have a lot of friends!
Ingredients:
1 8-ounce pkg. of cream cheese
1 can sweetened condensed milk
2 eggs
1 15-ounce can pumpkin puree
2 tsp. pumpkin pie spice
Walnuts, chopped (optional)
Graham cracker crust (recipe below)
Editor's Notes:
How to Make Pumpkin Pie Spice... mix together 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves. (I always omit the cloves, don't ask why, it's a long story that goes all the way back to my childhood. Ha) And, if you're like me, you never buy pumpkin pie spice anyway. It truly is okay to add more or less for any of the spices, as you desire. I often add a little more cinnamon too, just when I'm feeling really cinnamonly!
How to Make a Graham Cracker Crust...
1 c. graham cracker crumbs (1 pkg. graham crackers)
1/4 c. sugar
5 T. butter, melted
Mix all 3 ingredients together with a fork, directly in baking pan. Press crust down evenly and chill for 30 minutes.Since these bars will be baked in the oven, the exact chill time is not critical. Just chill the crust in the fridge while you're preparing the pumpkin cheesecake filling. This makes a perfect graham cracker crust for an 8x8-inch square baking pan. If using a larger baking pan, increase recipe to make a larger crust.
Directions:
Beat the cream cheese in a bowl until fluffy. Then add the sweetened condensed milk. Mix thoroughly. Slowly beat in the eggs. Next, add the pumpkin and spice.
Pour mixture into 8-inch baking pan prepared with graham cracker crust. Bake at 350 degrees for about 20 minutes.
Gently remove from oven and sprinkle chopped nuts on top of cheesecake (if desired).
Editor's Note: For those that don't like nuts, we only sprinkled them on half. They are delicious either way!
Bake for another 20-25 minutes. Let cool completely.
Then cut into squares. These taste wonderful at room temperature or chilled.
Enjoy!
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Pumpkin Chocolate Chip Cookies
by Lisa Forrer, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies
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My kids love these cookies. We make them in the fall, especially around Thanksgiving and Halloween, but they would be just as good on a rainy summer day. Using milk chocolate chips really give them a wonderful flavor with the pumpkin and other spices. They have the same density as hermits and just as good!
Ingredients:
Cookies...
1/2 pound butter (2 sticks)
2 c. brown sugar, packed
1/2 c. white sugar
4 eggs
2 c. mashed cooked pumpkin
1 tsp. vanilla extract
2 c. chocolate chips (milk chocolate)
2 1/2 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
4 tsp. cinnamon
1/2 -1 tsp. cloves
1 tsp. nutmeg
1 tsp. ginger
Icing... (if desired, they are great with or without)
3 T. confectioners' sugar
1 tsp. hot water (more or less as needed; for desired consistency)
Directions:
Sift together flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.
In a large mixer, cream together butter, sugars, eggs, and pumpkin.
Stir in dry ingredients, one-third at a time, until well combined.
Add vanilla and chocolate chips, stir.
Tip: Batter will be very soft, however, chilling this dough is not necessary. Cookies will hold their shape during baking.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake at 400 degrees for 10-12 minutes.
Cool cookies on rack.
Drizzle with icing if desired.
Editor's Note: You could easily substitute other ingredients for the chocolate chips, I would suggest raisins or chopped walnuts, or a combination of all three. The original recipe does not call for icing but I thought it would be pretty for the holidays. They are delicious either way and taste similar to pumpkin bread. YUM!!!
Enjoy!
Recipe edited and photos added by CookieClubRecipes.com
Originally submitted by Lisa Forrer of Vancouver, BC
Cookbook: 2005 Holiday Cookie Club Recipes, pg. 23
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