1 cup old-fashioned oats (quick cooking oats will also work)
½ cup pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
3 large eggs
1 can (15 oz.) pumpkin
½ teaspoon vanilla extract
1 tablespoon pumpkin pie spice
Heat oven to 350°F.
Spray a 9x13-inch pan with non-stick cooking spray. In a mixing bowl, combine flour, ¼ cup granulated sugar and brown sugar and mix until blended. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake for 15 minutes.
In the meantime, beat cream cheese, remaining ½ cup sugar, eggs, pumpkin, vanilla extract, and pumpkin pie spice with mixer until blended; pour over crust. Sprinkle with remaining oat mixture.
Bake for 25 minutes. Allow to cool for at least 10 minutes before slicing into squares.
Consider making Pumpkin Bar Sundaes, and topping with a variety of toppings like vanilla ice cream, whipped cream, salted caramel sauce, butterscotch sauce, ground cinnamon, crushed gingersnap cookies, pepitas, or candied nuts.