Preheat the oven to 350 degrees. Grease an 8” x 10 “ pan.
In the bowl of your food processor, process the cookie crumbs until fine. Then
blend in the butter and pulse until combined. Pour into your pan and pat down.
Without washing the food processor, add the cream cheese, cane sugar, eggs and
Pumpkin Maple Butter. Process until smooth. Pour into the pan and smooth the top
with a spatula.
Bake until set, about 30 minutes. Let cool on a rack. Cut into squares and
serves. Makes 18 squares.