- 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.