1 1/3 c. flour
½ c. firmly packed brown sugar
¾ c. sugar, divided
¾ c. cold butter or margarine
1 c. quick cooking oats, uncooked
½ c. chopped pecans
1 pkg. (8 oz) cream cheese, softened
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1. Preheat oven to 350°. Line a 13X9 inch pan with foil. Grease the foil.
2. Mix flour, brown sugar and ¼ c. of the granulated sugar in medium bowl; cut in the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
3. Beat cream cheese, remaining ½ c. sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
4. Bake 25 minutes. Lift from pan using foil handles; cool completely. Cut into 24 bars.
Yield: 24 servings