CHIPS AHOY! Pumpkin Gooey Butter Cake

Name: CHIPS AHOY! Pumpkin Gooey Butter Cake
Prep time: 20 min
Total time: 260 min
Yield: 36
Ingredients: 1 cup butter, divided; 1 pkg. yellow cake mix; 4 eggs, divided; 27 CHIPS AHOY! Cookies, divided; 1 pkg. cream cheese, softened; 1 can pumpkin; 2 tsp. pumpkin pie spice; 1 tsp. vanilla; 1 pkg. powdered sugar; 1 cup frozen whipped topping

Our favorite gooey butter cake just got a dessert makeover with a chocolate chip cookie layer topped with pumpkin. This makes a delicious fall treat!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 36 servings.

Ingredient list

1 cup butter, divided
1 pkg. (2-layer size) yellow cake mix
4 eggs, divided
27 CHIPS AHOY! Cookies, divided
1 pkg. (8 oz.) cream cheese, softened
1 can (15 oz.) pumpkin
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 cup thawed frozen whipped topping

Directions

Heat oven to 350ºF.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Melt 1/2 cup butter; pour into large bowl. Add cake mix and 1 egg; beat with mixer until blended. Press evenly onto bottom of prepared pan.

Top with 15 cookies, placing cookies in 5 rows of 3 cookies each.

Melt remaining butter. Beat cream cheese and pumpkin in large bowl until blended. Add pumpkin pie spice, vanilla, melted butter and remaining eggs; beat until blended.

Add powdered sugar, about 1 cup at a time, to cream cheese mixture, beating on low speed after each addition until blended. Pour evenly over cookie layer in pan.

Bake 40 to 50 min. or until edges of cake are set. (Do not overbake. Center should still jiggle slightly.) Cool completely.

Refrigerate cake 3 hours. Use foil handles to remove cake from pan before cutting into squares. Cut remaining cookies into quarters.

Spoon whipped topping into pastry bag fitted with 1/2-inch round tip. Use to pipe small dollop of whipped topping onto each cake square; top with quartered cookie pieces.