Ingredients
1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup cold butter
1 cup old fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
3 eggs
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
Preparation
Preheat oven to 350 degrees. Line 13 x 9 inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pouir over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes. Lift from pan using foil handles; cool completely, cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
