Better than pumpkin pie

Yes, I hear you… “how can that possibly be?” Let me tell you…

You take that classic pumpkin custard, make it less sweet, and pump it up with cream cheese, and add a shot of rum. Turn the bland crust into a butter cookie, and make it crunchy with an oatmeal pecan crumb top.

Pumpkin Bar

1 1/3 cup flour
¼ cup sugar
½ cup brown sugar
½ tsp salt
½ tsp allspice
¾ cup butter
1 cup oats
½ cup broken pecans

1 box (17oz) pumpkin puree
8oz philly cream cheese, softened
4 eggs
½ cup sugar
1 Tbsp flour
1 Tbsp rum
½ tsp salt
1 tsp allspice
1tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp clove

Heat oven to 350
Line 9×13 pan with foil and butter.
Stir flour, sugar, brown sugar, salt, and allspice together, cut in butter, crumble in oats and pecans. Set aside a generous cup and press remainder into pan. Bake 15 minutes.

Use a mixer to whip cream cheese until smooth. Beat in sugar, then eggs, then pumpkin, flour, rum,and spices. Pour into hot crust, then sprinkle with remaining crumbs. Bake 25 minutes. Cool 10 minutes then remove from pan to cool on a wire rack. Cut into 6×4 grid.


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