Yummy Pumpkin Bars+

  • 1 1/3 c flour
  • 3/4 c sugar (divided)
  • 1/2 c packed brown sugar
  • 3/4 c cold butter, cut up
  • 1 c old fashioned oats, uncooked
  • 1/2 c chopped pecans
  • 1 8 oz pkg 1/3 less fat cream cheese, softened
  • 3 eggs
  • 1 can (15 oz) pumpkin
  • 1 Tbsp pumpkin pie spice (cinnamon with a little allspice, clove and nutmeg)

Heat oven to 350

Line 13×9″ pan with foil, with ends of foil extending over the sides; spray with cooking spray.  Mix flour, 1/4 c sugar and brown sugar in medium bowl until blended; cut in the butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in oats and nuts,.

Reserve 1 c oat mixture; press remaining onto bottom of prepared pan.  Bake 15 minutes.  Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust.  Sprinkle with reserved oat mixture.

Bake 25 mins (or more for me); cool 10 minutes.  Use foil to transfer dessert from pan to wire rack; cool completely.


Note: these are very moist; I made a day in advance and had them cool on the counter overnight.  The topping isn’t as crispy as I would have liked and I might try broiling very briefly next time before pulling them out of the oven.  More nuts and oats are also nice.

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