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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 24 |
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If your going to a carry-in at Thanksgiving, these are excellent. A bit of a change from Pumpkin Pie Ingredients:
1 1/3 cups flour |
1/2 cup packed brown sugar |
3/4 cup granulated sugar, divided |
3/4 cup (1 1/2 sticks) cold margarine |
1 cup oatmeal, uncooked |
1/2 cup chopped pecans |
1 (8 oz.) pkg cream cheese, softened |
3 eggs |
1 can915-oz.) pumpkin |
1 tbsp. pumpkin pie spice |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 13x9-in. baking pan with foil; grease foil lining.
3. Mix flour, brown sugar and 1/4 cup granulated sugar in medium boiwl; cut in margarine with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in oats and pecans.
5. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan.
6. Bake 15 minutes.
7. Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spices in small bowl with electric mixer on medium speed until well blended.
8. Pour over crust; sprinkle with reserved crumb mixture.
9. Bake 25 minutes; remove.
10. Lift from pan using foil handles; cool completely.
11. Cut into 24 bars.
12. Store leftover bars in a tightly covered container in refrigerator.
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