Pumpkin Caramel Cheesecake Bars with a Streusel Topping

oh yummy! These look really good!

I just madethese today and they are delicious! They also get 5 stars from my 6yr olds and 4 yr old. I’m wondering if they need to be refrigerated because of the cream cheese frosting?

Iced Pumpkin Spice Cookies are soft, chewy, and topped with amazing cream cheese frosting!

Hey everyone! Chelsea back from Chelsea’s Messy Apron and today we are doing pumpkin! Fall is my favorite season of the year and one of the top reasons is because of pumpkin cookies.

My ultimate favorite pumpkin cookies are these pumpkin oatmeal chocolate-chip cookies, but these are definitely on the top of the list!

These cookies are soft, chewy, and almost muffin-top like. The cream cheese frosting takes them over the top! I hope you love these cookies as much as we do!

½ cup unsalted butter, softened

1 and ½ cups white sugar

1 CUP (not entire can) pumpkin

1 large egg

½ tablespoon vanilla extract

2 and ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon salt

Preheat the oven to 350 degrees F.

In a large bowl, beat the butter and sugar together until creamy.

Beat in the pumpkin, egg, and vanilla.

On top add the flour, baking powder, soda, spices, and salt. Mix until combined.

Place on a parchment lined baking sheet and bake for 10-12 minutes. Remove and allow to completely cool.

Meanwhile, beat together the room temperature butter and cream cheese with the powdered sugar and vanilla. Add the powdered sugar to desired consistency but note that the frosting is supposed to be like a non-baked cheesecake layer -- very thick and cheesecake-like.

Frost cookies and enjoy!

Recipe adapted from AllRecipes

More pumpkin recipes to try next from Chelsea’s Messy Apron:

Pumpkin Caramel Cheesecake Bars with a Streusel Topping No Bake FROZEN Pumpkin Pie Cheesecake

Original article and pictures take http://therecipecritic.com/2016/09/iced-pumpkin-spice-cookies/ site