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Pumpkin Pie Bars by Debra Overby

• 1 1/3 C flour
• 3/4 C granulated sugar, divided
• 1/2 C packed brown sugar
• 3/4 C cold butter, cut up
• 1 C old-fashioned or quick-cooking oats, uncooked
• 1/2 C chopped pecans
• 1 pkg (8 oz.) cream cheese, softened
• 3 eggs
• 1 can (15 oz.) pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. Heat oven to 350 degrees F.

2. Line 13 X 9 inch pan with aluminum foil with ends of foil extending over the sides. Spray with cooking spray. Mix flour, ¼ C sugar and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

3. Reserve 1 C oat mixture. Press remaining sugar, eggs, pumpkin, and spices with mixer until blended. Pour over baked crust. Sprinkle with reserved oat mixture.

4. Bake 25 minutes. Cool 10 minutes. Use foil to transfer dessert from pan to wire rack, cool completely.