I have a pretty incredible husband. I feel like every night there is something I am apologizing for not doing during the day. I feel so bad on the days he comes home and the house isn't spotless, or the kids are fighting, dinner is not made.
Tonight, I texted him at at 8pm (he doesn't get home till 9:30-10pm most days) "Hun, I'm sorry. The house is horrible. I've been so busy all day being the super mom that plays games, reads books and does crafts AND catching up on all of my blog stuff." His reply?
"That's ok. I'd rather have the super mom, baker and blogger wife than a clean house"
He is a keeper.
But he might change his mind when he sees the damage I did to the kitchen today developing new pumpkin recipes!
Today for #30DaysOfPumpkin, I'm sharing my new favorite version of cheesecake. Chocolate chip cookie bars topped with the creamiest, pumpkin cheesecake topping, that is just delightful. The color was perfectly orange, though for whatever reason, I could not get the color right in our dark lighting. So don't be fooled, the bars are orange and not this light in color.
The other great part of these bars, is that they are EASY. One bowl! I turned to my favorite store bought cookie dough for the bottom layer (thank you Pillsbury!) and the topping is just whisked together quickly by hand and dumped on topped of the cookie dough. Bake, refrigerate, and viola. Pumpkin Cheesecake Chocolate Chip Cookie Bars!
I brought these guys, to my husband's work to feed his employees and co-workers. They got a lot of praise, so be sure to make these asap! They won't disappoint!
One Bowl Pumpkin Cheesecake Chocolate Chip Cookie Bars
1 package Pillsbury refrigerated chocolate chip cookie dough (the kind that is tube shaped!)
2 packages of cream cheese, room temperature
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 tsp cardamom
1 tbs vanilla extract
1/4 tsp salt
Preheat oven to 350.
Press cookie dough in the bottom of a 9x13 cake pan. There is exactly enough cookie dough to cover the pan, if its pressed thinly, so make sure to use every last drop. Don't eat a spoonful! I know that's tempting.
In a mixing bowl, whisk cream cheese with pumpkin puree, sugar, and brown sugar until smooth. Add in each egg one at a time.
Once incorporated, mix in cardamom, vanilla and salt.
Pour over uncooked cookie dough.
Bake for about 20 minutes or until the center of the cheesecake just jiggles a tad.
Open oven door, and allow cake to cool to room temperature. Refrigerate for at least 2 hours before slicing and enjoying!