Pumpkin Pie Bars
Keywords: bake dessert pumpkin oats pecans butterscotch
- 1 1/3 c flour
- 1/4 c sugar
- 1/2 c packed brown sugar
- 12 tbs cold cubed unsalted butter
- 1 c oats
- 1/2 c chopped pecans
- 8 oz softened cream cheese
- 1/2 c sugar
- 3 large eggs
- 1 15 oz can pumpkin puree
- 1 tbs pumpkin pie spice
- 1 tsp vanilla
- 3/4 of an 11 oz bag butterscotch chips
Preheat the oven to 350* and line a 9x12 casserole or baking pan with foil, making sure to extend the foil beyond the edges of the pan.
Spray the foil with nonstick spray.
Combine the flour, sugar and brown sugar in a small bowl with a fork, breaking up any large lumps of brown sugar.
Cut in the butter with a pastry blender until it resembles small peas.
Stir in the oats and chopped pecans.
Reserve one cup of the mixture and set aside.
Add the remaining crust into the bottom of the pan and press into an even layer.
Bake for 15 minutes.
While the crust is baking, prepare the filling by combining the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the same bowl you mixed the crust. Mix with an electric mixer until smooth and creamy.
Once the crust is out of the oven, spread the filling on top.
Sprinkle the reserved crust and butterscotch chips on top.
Bake for 25 minutes and transfer to a wire rack to cool by carefully lifting the foil out of the pan.
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