- 1 1/3 cups flour
- 1/2 cup firmly packed brown sugar, divided
- 3/4 cup cold butter or margarine
- 1 cup old-fashioned or quick cooking oats, uncooked
- 1/2 cup chopped pecans
- 1 pkg. cream cheese, softened
- 3 eggs
- 1 can pumpkin
- 1 Tbsp. pumpkin pie spice
Preheat oven to 350 degrees F. Line 13x9 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 or 2 knives 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. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minutes. Lift from pan using foil handles; cool completely cut into 24 bars.
By Robin from Washington, IA