1 package (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 (15 ounce) can pumpkin
1 (3.4 ounce) package JELL-O Pumpkin Spice Flavor Instant Pudding
1 envelope DREAM WHIP Whipped Topping Mix
1/3 cup milk
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Heat oven to 350 degrees F.
Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.