Instructions

1. Preheat Oven to 350
2. Line 8×8 pan with aluminum foil
3. In a food processor, process ginger snap cookies until fine
4. Combine melted butter and ginger snap cookie crumbs.
5. Press into dish with fork or fingers.
6. Bake in oven for about 10 minutes. Allow to cool.
7. While the crust is cooking, whip the cream cheese on medium for 1-2 minutes.
8. Slowly combine the sugar, a little bit at a time while the cream cheese is still whipping.
9. Stop the mixer, scrape the sides (if necessary) add the pumpkin, nutmeg, and cinnamon and blend on medium for another 1-2 minutes.
10. Add the egg and mix for a final 1-2 minutes until the mixture is no longer lumpy.
11. Place the pumpkin cream cheese mixture on top of the crust, and place in the oven for 30-35 minutes or until the bars are almost set.
12. Allow to cool, then place in fridge.
13. Drizzle with caramel sauce and serve.