Bake Sweet Memories All Season Long

You'll Need

• 1 pkg. Duncan Hines® Dolly Parton’s Pumpkin Spice Cookie Mix
• ½ cup melted butter
• 1 large egg

Prep

• Adjust oven racks to upper and lower third of oven.
• Preheat oven to 350°F.

Mix

• Stir pumpkin cookie mix, melted butter, and egg together in a medium bowl until well blended.

Shape

• Scoop cookie dough into 2 tbsp. portions (1 tbsp. for regular cookies) and roll each into a ball.
• Place 7 big cookies (or 12 regular ones) onto each of two large ungreased baking sheets.

Bake

• Place a tray on each rack and bake big cookies for 11-14 minutes or regular cookies for 9-11 minutes.
• Edges of baked cookies will begin to crisp, and centers will be soft.
• Cool on pans 2 minutes.
• Remove to wire rack to cool completely. Serve and enjoy!

You'll Need

• PAM® Original No-Stick Cooking Spray
• 1 pkg. Duncan Hines® Dolly Parton’s Pumpkin Spice Cookie Mix
• ½ cup melted butter
• 2 eggs, divided use
• 1 pkg. (8 oz.) cream cheese, softened
• ¼ cup sugar

Prep

• Preheat oven to 325°F.
• Spray 8x8-inch square pan with PAM®.
• Stir cookie mix, melted butter, and 1 egg together in a medium bowl until well blended.
• Set aside ½ cup cookie dough.
• Press remaining cookie dough on bottom of pan.

Mix

• Blend softened cream cheese and sugar together in large bowl with electric mixer on medium speed until no lumps remain, about 2 minutes.
• Add remaining egg to bowl and continue mixing just until blended.

Bake

• Pour cheesecake mixture over cookie dough in pan.
• Crumble reserved ½ cup cookie dough in pea-sized pieces over cheesecake filling.
• Bake on rack in center of oven 38-42 minutes, until center is just set, and edges are very lightly browned.

Cool

• Cool at room temperature for 30 minutes.
• Refrigerate until cold, at least 2 hours.
• Cut into bars and serve.