My BFF made these for an Origami Owl Jewelry Bar and I honestly couldn’t stop eating them. So very addictive.
So I obviously had to come home and make them after making a couple of tweeks. I made them for a Halloween party, and my husband conveniently forgot to put them in the car.
Uh-huh, so you know what that means? I have had a 9 x 13 pan of these at my house for a week. I have probably eaten 12 of them. I DO NOT exaggerate.
The moral of this story is…if you make them, be sure not to keep them in your house.
- 1⅓ cups Flour
- ¾ cup White Sugar, divided
- ½ cup packed Brown Sugar
- ¾ cup cold Butter, cubed
- 1 cup Old-Fashioned Oats
- ½ cup chopped Pecans
- 1 package (8 oz) Cream Cheese, softened
- 2 teaspoons ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 can (15oz) Pumpkin (NOT pumpkin pie filling)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
- 3 Eggs, lightly beaten
- Preheat oven to 350.
- Line a 9 x 13 pan with non-stick foil.
- In a small bowl, mix flour,1/4 cup white sugar, and brown sugar; cut in butter until it is crumbled. Stir in oats and pecans. Save 1 cup for topping.
- Firmly press the remaining crumb mixture into the pan. Bake 15 minutes
- In a medium bowl, beat cream cheese, cinnamon,pumpkin pie spice and remaining ½ cup white sugar until smooth. Add in pumpkin, vanilla and maple extract ; beat until smooth.
- Add eggs and beat on low speed until just blended.
- Pour over warm crust and sprinkle with the reserved 1 cup of crumb mixture.
- Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean and the filling is set.
- Allow to cool completely on a wire rack.
- Cut into squares.
- Store covered in the refrigerator.