1 1/3 c. flour
1/2 c. firmly packed brown sugar
3/4 c. granulated sugar, divided
3/4 c. (1 1/2 sticks) cold butter
1 c. oatmeal
1/2 c. pecans
1 (8 oz) package cream cheese softened
1 (15 oz) can pumpkin
1 T. pumpkin pie spicePreheat panggangan to 350. Line 13×9 inch pan with foil & grease.
Mix flour, brown sugar & 1/4 c. of the granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats & pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
Beat cream cheese, remaining 1/2 c. sugar, eggs, pumpkin & pumpkin pie spice in smal bowl with mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars.
Notes: If you can’t find pumpkin pie spice, combine 1 tsp each ground cinnamon, nutmeg & allspice.
Nuts may be toasted in panggangan at *350 for 5-7 minutes or in microwave on a plate on high for 2 minutes, stir, then continue cooking 1-2 minutes until nuts are fragrant & toasted to taste.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com