Recipes

• 1 8×8 pan
• Prep Time 15 min
• Total Time 55 min
• Crust
• 1/2 cup unsalted butter, melted
• 1 cup graham cracker crumbs
• 3/4 cup light brown sugar
• 1 Tbsp cornstarch
• Pinch of salt, to taste

• 1 large egg
• 6 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/3 cup pumpkin puree
• 2 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1/3 cup salted caramel sauce

DIRECTIONS
Preheat oven to 350ºF. Line an 8×8 inch pan with aluminum foil, spray with cooking spray; set aside.

Crust
In a microwave-safe bowl, melt the butter. Add all remaining crust ingredients and mix with a fork to combine. Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.

Filling
In the same mixing bowl, combine egg, cream cheese, sugar, pumpkin puree, pumpkin pie spice, vanilla, and whisk until smooth and combined, or beat with an electric mixer. Add the flour and mix to just incorporate; don’t over mix. Pour filling over crust. Drizzle salted caramel sauce over batter to create swirls.

Bake for about 40 minutes, or until center is set. Allow bars to cool in pan for about 1 hour. Bars serve best chilled. Serves 9 to 12 squares.

• 8 inch round cake pan
• 2 baking sheets
• Parchment Paper
• Medium Mixing Bowl

• 1 box (16.5 oz.) yellow cake mix
• 1/4 cup unsweetened Cocoa powder
• 3 large eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 tsp liquid red food coloring

• 8 oz cream cheese, softened
• 1 container of Vanilla Ice Cream, softened
• 1 cup confectioners sugar

DIRECTIONS
Preheat oven to 350°. Line two baking sheets with parchment paper. Place an 8-inch round cake pan on top of paper and trace a circle onto paper. Turn paper over so that pencil mark is on the bottom. Repeat with second piece paper; set aside. Combine cake mix and cocoa powder in large bowl. Add eggs, oil, water, food coloring and beat with electric mixer until blended. Divide batter in half and spoon onto center of traced circles on parchment. Spread batter with spoon to the edge of each circle.

Bake, rotating baking sheets once, 15 minutes, or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Combine cream cheese and confectioners sugar in medium bowl and beat with electric mixer until smooth and creamy. Remove paper from cake. Place 1 cake layer flat side up on serving platter. Spoon vanilla ice cream onto cake and spread into an even layer to edge of cake. Place remaining cake layer flat side up on flat surface. Evenly spread cream cheese mixture on cake to edge. Place cake, cream cheese side down, on top of ice cream layer to make whoopie pie. Freeze 1 hour.