Pumpkin Butterscotch Cheesecake Bars

Oh hello there before-Thanksgiving-prep-day.

I'm so glad I had the day off. I can't imagine running around my house like a turkey with it's head cut off (haha) the day of. I've got my turkey brining, the house is relatively clean, and dessert is done! Tomorrow I'll make the sweet potatoes and set the table. 

I thought I'd share these with you now justincase. You know, in case you want to add another dessert and make another trip to the store. These bars smelled amazing as they were baking and even better after they came out of the oven. Once they cooled I had to test them and see if they were good...let's just say, I don't think I'll have any left over tomorrow!

Source: Beantown Baker
Servings: 24

2 cups flour
1/2 + 1/4 cup sugar
3/4 cup of dark brown sugar, packed
3/4 cup cold butter
11/2 cup quick cooking oats
3/4 cup pecans, toasted and finely chopped
1 8 oz package of cream cheese
1 can (15 oz) pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground allspice
pinch of cloves
1 tsp vanilla
1 cup butterscotch chips

Heat oven to 350 degrees F. Line a 13×9 pan with parchment paper.

In a bowl mix flour, 1/2 cup sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.

Combine cream cheese and pumpkin; add remaining sugar, cinnamon, ginger, all spice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes. Sprinkle reserved oat crumb mixture and continue to bake for another 15 minutes.

Cool in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.

Have a Happy Thanksgiving!