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Pumpkin, spice, and everything nice!


Pumpkin Caramel Cheesecake Bars Crust


1 1/2 cups cinnamon graham cracker crumbs 1/4 cup white sugar 1 tablespoon brown sugar 6 tablespoons bu er, melted Cheesecake


Pumpkin Snickerdoodles with Cheesecake Filling Cookie Dough


3 3/4 cups all-purpose fl our 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly-ground ground nutmeg 1 cup unsalted bu er, at room temperature 1 cup granulated sugar 1/2 cup light brown sugar 3/4 cup canned pumpkin (not pie fi lling) 1 large egg 2 teaspoon vanilla extract Filling


8 ounces cream cheese, so ened 1/4 cup sugar 2 teaspoons vanilla extract Cinnamon-sugar Coa ng 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice


In a medium bowl, whisk the fl our, baking powder, salt, cinnamon, and nutmeg together. Set aside.


In a stand mixer with a paddle a achment, beat together the bu er and sugars on medium high speed un l fl uff y, about 2-3 minutes.


Blend in pumpkin, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just un l combined. Cover and chill dough for an hour.


To make the fi lling, blend cream cheese, sugar and vanilla together. Chill for an hour.


Preheat oven to 350 degrees F. In a small bowl, combine the sugar and spices for the coa ng and set aside.


To make the cookies, take a tablespoon of the cookie dough, fl a en and place a teaspoon of the fi lling in center. Fla en another tablespoon of the dough and place on top of the fi lling. Pinch the edges together sealing in the fi lling and gently roll into a ball. Roll in the cinnamon sugar coa ng and place on a parchment-lined baking sheet, 2 inches apart.


Gently fl a en cookie dough balls with a glass or your fi ngers.


Bake the cookies for 10-15 minutes or un l the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.


2 8-ounce packages cream cheese, room temperature 1/2 cup plus 2 tablespoons white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup plus 2 tablespoons canned pumpkin (not pie fi lling) 1/2 teaspoon cinnamon 1 teaspoon pumpkin pie spice


Topping


1/2 cup brown sugar, packed 1/2 cup white fl our 1/4 cup quick cooking oats 1/4 teaspoon cinnamon 1/4 cup bu er, so ened (not melted) 1 teaspoon vanilla extract Caramel sauce to top bars


Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper and set aside.


In a bowl, combine the crust ingredients, mixing un l a thick dough forms. Press evenly into the lined baking pan.


In another bowl, combine cream cheese, sugar, and vanilla. Beat with hand mixer un l completely smooth. Add the eggs, one at a  me, and beat un l each is combined. Pour 1 1/2 cups of cheese mixture on top of the crust. To remaining cheese mixture, add pumpkin, cinnamon, pie spice and s r un l combined. Pour pumpkin mixture over top of cheese mixture, being very careful to not combine the two layers.


Using same bowl as crust, s r together brown sugar, fl our, oats, and cinnamon. Add bu er and vanilla and combine. Sprinkle evenly over pumpkin layer. Place in oven and bake 50-55 minutes, or un l cheesecake has set.


Allow to completely cool in baking dish, then place in refrigerator for 1 hour.


Use parchment to li bars out of pan and cut into squares. Drizzle with caramel sauce.


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