Pumpkin-Swirled Oat Bars
Makes about 18
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 cups old-fashioned oats
  • 1 cup firmly packed light brown sugar
  • ¾ cup chopped pecans
  • 1 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking soda
  • 1¼ cups unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 tablespoons heavy whipping cream
  • 2 large eggs
  • 1 (9-ounce) jar pumpkin butter
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. In a large bowl, stir together 2 cups flour, oats, brown sugar, pecans, salt, pie spice, and baking soda. Add butter, and beat with a mixer at medium-low speed until mixture is crumbly. Reserve 1½ cups oat mixture in a small bowl; press remaining oat mixture into bottom of prepared pan.
  3. Bake until lightly browned, about 20 minutes.
  4. Meanwhile, in same large bowl, beat cream cheese, granulated sugar, cream, and remaining 1 tablespoon flour with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Pour mixture onto prepared crust, and spoon pumpkin butter by tablespoonfuls onto cream cheese mixture. Using a knife, swirl mixtures together. Sprinkle reserved oat mixture on top.
  5. Bake until top is golden brown, 30 to 35 minutes. Let cool completely in pan on a wire rack. Using excess foil as handles, remove from pan before cutting into bars. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pumpkin-swirled-oat-bars-recipe/