Preheat oven to 350 degrees. Line 13X9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in 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 mins.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 mins. Cool completely on wire rack. Use foil handles to lift from pan. Cut into 24 bars. Store leftover bars in tightly covered container in fridge.
Originally Submitted
8/24/2010
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