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Ingredients
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⅔ (18 ounce) package refrigerated sugar cookie dough
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1 (10 ounce) package cinnamon chips
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3 (8 ounce) packages cream cheese, softened
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¾ cup sugar
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1 teaspoon pumpkin pie spice
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1 teaspoon vanilla extract
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1 cup canned solid-pack pumpkin
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3 eggs
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
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Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
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Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.
Nutrition Facts (per serving)
524 | Calories |
35g | Fat |
46g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 524 | |
% Daily Value * | |
Total Fat 35g | 44% |
Saturated Fat 19g | 94% |
Cholesterol 112mg | 37% |
Sodium 383mg | 17% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 1g | 2% |
Total Sugars 35g | |
Protein 9g | 18% |
Vitamin C 1mg | 1% |
Calcium 121mg | 9% |
Iron 2mg | 11% |
Potassium 217mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.