Pumpkin Spice Bars
1 (18.25 oz.) package spice cake mix
½ cup butter, melted
½ cup finely chopped pecans
1 Tbsp. vanilla extract
1 (8 oz) package cream cheese, softened
1/3 cup firmly packed light brown sugar
1 cup canned unsweetened pumpkin
1 large egg
1 tsp. vanilla extract
½ cup finely chopped white chocolate
1 Tbsp. butter, melted
1/3 cup uncooked regular oats
Powdered sugar (optional)
Preheat oven to 350 degrees. Combine first 4 ingredients, mixing well with a fork. Reserve 1 cup crumbs for streusel topping. Press remaining crumbs into a lightly greased 13 x 9” pan.
Bake at 350 for 13 to 15 minutes or until puffy and set. Cool in pan on a wire rack 20 minutes.
Beat cream cheese at medium speed with an electric mixer 30 seconds or until creamy. Add brown sugar, pumpkin, egg and 1 tsp. vanilla; beat until blended. Pour filling over baked crust.
Stir white chocolate, 1 Tbsp. melted butter, and oats into reserved 1 cup streusel. Sprinkle over filling.
Bake at 350 for 30 minutes or until edges begin to brown and center is set. Cool completely in pan on a wire rack. Sprinkle with powdered sugar, if desired. Cut into bars. Serve at room temperature or chilled. Yield: 2 dozen
Courtesy of Christmas with Southern Living Cookbook 2009