Adapted from Joy the Baker, originally from Kraft
1 1/3 cups flour
1/2 cup packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1 pkg. (8 oz.) cream cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla extract
a handful of chocolate chips for sprinkling on top
1. Preheat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Combine flour, brown sugar, and 1/4 cup of granulated sugar in a medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats.
2. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 minutes. Beat cream cheese (be sure it's well softened), remaining sugar, eggs, pumpkin, pumpkin pie spice, and vanilla with a mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of chocolate chips.
3. Bake 25 minutes. Remove from oven and cool in the pan for 10 minutes. Use foil to transfer dessert from pan to a wire rack; cool completely before cutting.
Printed from Playing House