Adapted from Joy The Baker
1 1/3 cups flour
3/4 cup sugar (Divided)
1/2 cup brown sugar
1 1/2 sticks butter
1 cup old-fashioned oats
1/2 cup chopped walnuts
1 8oz package cream cheese, softened
1 15oz can pumpkin or about two cups of homemade pumpkin puree
1 tablespoon pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
chocolate chips, butter scotch chips or cinnamon chips
Preheat oven to 350 degrees. Mix the flour, brown sugar and 1/4 cup of sugar and cut in butter. I put it all in my food processor and Piglet helped me with the pulsing of the machine. You want it to look like coarse crumbs.
Add the oats. If using nuts, add them now. Stir to combine.
Reserve 1 cup of this mixture.
Press the mixture into a 9x13 pan that is lined with parchment. Make sure the parchment comes up the sides a bit so you can lift the bars out later.
Beat the cream cheese until fluffy, add eggs. Beat well. Beat in remaining sugar, spices and vanilla.
Stir in chocolate, butter scotch or cinnamon chips if using.
Pour mixture over the top of the crust, sprinkle with reserved topping. Bake for 25-30 minutes until set, test it with a knife. Poke a knife in the middle and if it comes out clean it's done. It will set up as it cools.
Let it cool in the pan for 10-15 minutes. Then lift it out of the pan to finish cooling on a rack before cutting. Store in an airtight container in the refrigerator.
Originally posted on Give Peas A Chance.