Be the first to Ingredients:
- Cookie Crust:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup light brown sugar, packed
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- .
- Filling:
- 1 cup pureed pumpkin
- 2 large eggs, lightly beaten
- 3/4 cup whole milk
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- .
- Topping:
- 1 small package (3 ounces) cream cheese
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 24 pecan halves
Preparation:
Combine cookie crust ingredients; press into the prepared baking pan. Bake crust for 10 minutes at 350°; place on a wire rack to cool completely.
Prepare filling. Combine filling ingredients; mix well. Pour over cooled cookie base; bake at 350° for about 40 minutes, or until set. Transfer to wire rack to cool completely.
Beat cream cheese at medium speet until creamy. Sift confectioners' sugar over cream cheese; add vanilla and beat until smooth. Spread topping over cooled filling. Cut into 12 bars and decorate with pecan halves.
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