Pumpkin pecan bars are made with a cookie crust, pumpkin filling, and cream cheese topping.
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:
Grease an 8-inch square baking pan.
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.
