1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped Pecans
1 pk. (8 oz) cream cheese, softened
3 eggs
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
Preheat oven to 350 degrees F. line 13 x 9-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. 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.
Beat cream cheese, remaining 1/2 cup sugar, eggs pumpkin and pumpkin pie spice in small bowl with electric mixture on medium speed until well blended. pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min. cool completely on wire rack. use foil handles to lift from pan. cut into 24 bars. store leftover bars in tightly covered container in refrigerator.
