Chocolate Pumpkin Bars

Chocolate Layer 2 cups (240 grams) all-purpose flour 1 2/3 (340 grams) cups sugar 1 cup (80 grams) cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 3/4 cup (170 grams) butter Pumpin layer 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup packed brown sugar 3 eggs 1 can (15 oz.) pumpkin puree 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding Frosting 1 container ( 10.6 oz) CoolWhip vanilla frosting 1/8 tsp. ground cinnamon

Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides. In a mixing bowl, add the flour, sugar, cocoa, baking powder, baking soda, salt and 1 egg. With the paddle attachment on, start stirring at low speed slowing pouring in the melted butter. The chocolate mixture should resemble crumbly cookie dough. With your fingers, press the chocolate mixture evenly on the bottom of the baking pan.

Clean the mixing bowl. Add the cream cheese, brown sugar, eggs, pumpkin puree and dry pudding mix to the clean bowl. Stir on low speed until blended. Pour over crust. Bake for 40 - 45 min. or until toothpick inserted in center comes out clean. Remove from the oven and cool completely. Spread the frosting over the cooled dessert and sprinkle with cinnamon before cutting into bars.