Pumpkin-Swirled Oat Bars

I found this delicious and very rich Paula Dean recipe to satisfy my fall pumpkin cravings. They were nice to keep cold and have a fallish treat without over heating myself down here in Tampa. Yes, I’ll admit that I am one of those pumpkin obsessed, boot wearing (well not so much in the heat), white girls and I am not ashamed.

IMG_6878^Everyone needs a good “helper”.^IMG_6880IMG_6884IMG_6885IMG_6886

Here is the recipe for anyone who would like to try them yourself!

Pumpkin-Swirled Oat Bars

2 Cups plus 1 Tablespoon All Purpose Flour; Divided

2 Cups old-fashioned oats

1 Cup Firmly packed light brown sugar

3/4 Cup chopped pecans

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon baking soda

1 1/4 Cup unsalted butter, softened

2 (8-oz) packages cream cheese, softened

2/3 Cup granulated sugar

2 Tablespoons heavy whipping cream

2 Large eggs

1 (9-oz) jar pumpkin butter (I just ordered this from amazon)

  1. Preheat oven to 350. Line a 13 x 9 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 1 1/2 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, 2-3 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 tablespoons 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.

Makes about 18

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Hope you enjoy it as much as this little man… he is saying YUM!

Until next week, XOXO.

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