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1. Preheat oven to 350 F.
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2. Put some flour on your hands, and use your fingers to evenly spread the two packages of cookie dough over the bottom of a 9 x 13 x 2 inch pan.
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3. Bake for 20 to 25 minutes, until the top is golden. Remove pan from the oven and allow the cookie crust to cool completely.
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4. Once the cookie crust has cooled completely, make the filling. First in a large bowl, use a handheld mixer to beat the cream cheese until fluffy.
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5. Beat the pumpkin puree, pumpkin pie spice and salt into the cream cheese, until thoroughly mixed.
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6. Beat in the sweetened condensed milk.
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7. Beat in the eggs. Use a spatula to scrape the bowl and be sure everything is combined.
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8. Pour the mixture into the pan over the cooled cookie crust.
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9. Bake at 350 F for 30 to 35 minutes, until the sides are set, and the center barely jiggles.
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10. Remove pan from the oven and allow bars to cool before putting it into the refrigerator overnight. It needs to set up before cutting into bars.
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*Note: Pumpkin Cheesecake, Chocolate Chip Cookie Bars can be made ahead and frozen! Allow the pumpkin cheesecake to cool overnight. Cut it into bars. Put the bars in single layer in a freezer proof container and freeze up to 6 weeks. A day or two before you want to serve the bars put them into the refrigerator to thaw.
