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Pumpkin Pecan Bars (dairy)

Cookie Crust:
1/2 cup flour
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup light brown sugar, packed
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Filling:
1 cup pureed pumpkin
2 large eggs, lightly beaten
3/4 cup milk
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Topping:
1 small package (3 ounces) cream cheese
1 cup confectioners’ sugar
2 teaspoons vanilla extract
24 pecan halves

Grease an 8-inch square baking pan. Preheat oven to 350. In a bowl combine the 1/2 cup flour, rolled oats, 1/2 cup chopped pecans, 1/4 cup brown sugar, 1/4 cup butter, 1 teaspoon vanilla and 1/2 teaspoon ground cinnamon. Mix well and press the mixture into the prepared baking pan. Bake crust for 10 minutes and then let cool completely.

In a bowl combine the pureed pumpkin, 2 eggs, milk, 1/2 cup brown sugar, nutmeg, cinnamon and ginger. Mix well. Pour the mixture over the cooled cookie base; Bake for about 40 minutes, or until set. Transfer to wire rack to cool completely.

Beat cream cheese at medium speed until creamy. Add the confectioners’ sugar and vanilla to the cream cheese and beat until smooth. Spread the topping over the cooled filling. Cut into 12 bars and decorate with pecan halves.