• Heat the oven to 325 degrees.
• Set aside 3/4 Cup of the cake mix in a separate bowl.
  1 Package Cake Mix
• In a small bowl, combine gingersnap cookies and remaining cake mix. Mix until well combined.
  1 Cup Cookies
• Add butter and egg and stir to combine again then press into a parchment lined 9x13" baking pan. (We prefer this gold one because testing has shown it to achieve the most even bake and color.)

  Set aside.
  1/2 Cup Butter, 1 Egg

For the Filling

• In a large bowl, using a hand mixer, beat the cream cheese and brown sugar until smooth and creamy.
  1 Package Cream Cheese, 2/3 Cup Brown Sugar
• Add in the eggs, one at a time, beating until smooth.
  3 Large Eggs
• Completely scrape the pumpkin out of the can and add it, the cream, spices and vanilla to the bowl and beat only until just combined. DO NOT OVER MIX.
  1 Can Pumpkin Puree, 1/4 Cup Heavy Cream, 1 teaspoon Cinnamon, 1 1/2 teaspoons Pumpkin Pie Spice, 2 teaspoons Vanilla Extract
• Pour over the crust and use a rubber spatula to spread evenly.

For the topping

• In the bowl with the reserved 3/4 cup of cake mix, add the cookie crumbs and sugar. Mix to combine so it makes an even topping.
  1/2 Cup Cookies, 2 Tablespoons Sugar, 2 Tablespoons Brown Sugar
• Using a pastry cutter, cut in the butter until crumbly. Sprinkle over filling evenly.
  1/2 Cup Butter
• Carefully move the bars to the center rack of the oven to bake at 325 for 70-75 minutes or until the center reaches 160 degrees and only has a slight jiggle. Cool for 2 hours then serve with a dollop of whipped cream.
• Store in the refrigerator.