Base
1 1/3 c. flour
1/2 c. brown sugar, packed
1/4 c. sugar
3/4 c. butter (1 1/2 sticks)
1 c. oats
1/2 c. pecans, chopped
Top
1 8oz. cream cheese
1/2 c. sugar
3 eggs
2 c. pumpkin puree
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cardamom
Directions:
This bar cookie is rich with the flavors of pumpkin pie.Make the base
Preheat oven to 350°F. Prepare a 9x13 rectangular baking pan by lining it with aluminum foil (come up over the ends for easy removal - and super-easy cleanup). Spray the foil with nonstick spray.
In a medium bowl, combine flour, brown sugar, 1/4 c. sugar. Cut butter into small pieces and cut into flour mixture with a pastry blender or with two knives until the mixture resembles coarse crumbs. Press all but 1 c. of the mixture into the bottom of the pan.
Bake at 350°F for 15 min.
Make the topping
Meanwhile, in a large bowl, beat cream cheese, 1/2 c. sugar, eggs, pumpkin and spices. Pour over baked crust. Sprinkle reserved base mixture over the top.
Bake at 350°F for 25 min. Cool completely on wire rack. Use the foil to lift it from the pan - makes it so easy to cut nice neat squares. Store in the refrigerator.
Submitted by Gretchen Grant Contributed on: and modified on Monday November 19th, 2007
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