CHIPS AHOY! Pumpkin Gooey Butter Cake

Heat oven to 350ºF. 

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. 

Melt 1/2 cup butter; pour into large bowl. Add cake mix and 1 egg; beat with mixer until blended. Press evenly onto bottom of prepared pan. 

Top with 15 cookies, placing cookies in 5 rows of 3 cookies each.

Melt remaining butter.  Beat cream cheese and pumpkin in large bowl until blended. Add pumpkin pie spice, vanilla, melted butter and remaining eggs; beat until blended. 

Add powdered sugar, about 1 cup at a time, to cream cheese mixture, beating on low speed after each addition until blended. Pour evenly over cookie layer in pan.

Bake 40 to 50 min. or until edges of cake are set.  (Do not overbake.  Center should still jiggle slightly.) Cool completely.

Refrigerate cake 3 hours. Use foil handles to remove cake from pan before cutting into squares.  Cut remaining cookies into quarters.

Spoon whipped topping into pastry bag fitted with 1/2-inch round  tip. Use to pipe small dollop of whipped topping onto each cake square; top with quartered cookie pieces.