* Fall Bliss Bars *

fall bliss bars


1 – 17.5 oz pack molasses or gingerbread cookies in the pouch ( plus any ingredient needed to make them, Usually butter and egg are needed)

2 – slices for bacon fried and crumbled

1/2 cup candied pumpkin seeds ( recipe below)

Pumpkin icing:

  1 – 8 oz block of cream cheese (room temperature)

1/2 –  a 15 oz can of pumpkin

1/2 – tsp cinnamon

1/8 – tsp. nutmeg

1/2 – tsp vanilla

1- cup powdered sugar


Pre heat oven according to cookie pouch. Mix cookie dough and press into the bottom of a 13 x 9 cake pan. Bake for 15-20 minutes or until tooth pick comes clean. Set aside and  Let cool completely. Next for the pumpkin icing.  In a medium size mixing bowl add cream cheese, pumpkin, cinnamon, nutmeg, vanilla, and powdered sugar. Mix until everything is well blended and  fluffy. Once cookie has cooled completely spread pumpkin icing over the cookie and sprinkle with crumbled bacon and candied pumpkin seeds (recipe below). Keep refrigerated. Enjoy 🙂


Candied Pumpkin Seeds    Ingredients:

1 – cup pumpkin seeds ( store bought)

1 – egg white

1/2 – tsp. vanilla

1 – tsp cinnamon

1/8 – tsp. nutmeg

1/3 – cup brown sugar

1/4 – cup sugar


Directions: Pre  heat oven to 250 degrees : 

In a mixing bowl add the egg white and beat until frothy. Next add the pumpkin seeds and the rest of the ingredients. Mix well so pumpkin seeds are well coated. Next on a cookie sheet that has been covered in foiled and sprayed with cooking spray, lay pumpkin seeds down and spread them out. Bake for 45 minutes. You will have extra pumpkin seeds and you will want them, trust me! 🙂

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