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Pumplin Munchies

Author/Submitted by:
Servings: 12
Categories: Cookies / Desserts

1/2  c  Flour
1/2  c  Oats, old-fashioned rolled
1/2  c  Walnuts, finely chopped
1/4  c  Sugar, light brown, firmly
1/4  c  Butter, melted (1/2 stick_)
1  t  Extract, vanilla
1/2  ts  Cinnamon
1  c  Pumpkin puree, canned
2  lg  Eggs, lightly beaten
3/4  c  Half & half
1/2  c  Sugar, light brown, packed
1/2  ts  Cinnamon
1/2  ts  Nutmeg
1/2  ts  Ginger
1/2  ts  Cloves, ground
3  oz  Cheese, cream, softened
1  c  Sugar, powdered
2  ts  Extract, vanilla
24  x  Pecan halves

Preheat oven to 350 degrees. Grease an 8" square baking pan. Mix together flour, oats, nuts, brown sugar melted butter, vanilla, and cinnamon. Press mixture evenly into prepared pan. Bake cookie base for 10 minutes. Transfer pan to a wire rack to cool completely. To prepare filling, mix together pumpkin puree, eggs, half & half, brown sugar, cinnamon, nutmeg, ginger, and cloves. Pour over cookie base. Bake until set, 40 minutes. Transfer pan to a wire rack to cool completely. To prepare topping, beat cream cheese at medium speed until creamy. Sift confectionsers' sugar over cream cheese. Add vanilla. Beat until smooth. Spread cream cheese mixture over filling. Cut into 12 bars. Decorate each bar with 2 pecan halves. <Great American Home Baking 09-19> Baking Tips: Bake cookie base up to 3 weeks ahead and freeze until needed. Once filling is added, base will begin to get soggy within a day. For the best flavor and texture, serve bars the same day you bake them. From: Margaret Young Date: 09-01-96 (08:46)

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