In a food processor, place butter, flour, oats, brown sugar, pecans, cinnamon and salt.
¾ cup butter, 1 ⅓ cups flour, 1 cup old fashioned oats, ¾ cup brown sugar, ½ cup pecans, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Puree until well mixed and mixture has coarse crumbs. Reserve 1 cup of mixture for topping.
Place in a lightly greased 9x13 inch baking dish. Press crust down firmly with your hands or the bottom of a flat measuring cup.
Bake in preheated 350°F oven for 15 minutes
Filling
Mix cream cheese well with a mixer until smooth and creamy
8 ounces cream cheese
Add sugar and eggs. Mix well.
⅔ cups granulated sugar, 3 eggs
Mix in pumpkin, cream and the remaining spices and salt
1 can pumpkin puree, ½ cup half and half, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ⅛ teaspoon ground cloves
Pour pumpkin mixture into baked crust. The crust should still be hot from the oven.
Sprinkle reserved crust over the top of the filling
Bake in preheated 350°F oven for 30 minutes
Allow bars to fully cool before slicing. Slice into 30 bars or larger if you prefer.
Notes
Make certain cream cheese is at room temperature. If it's cold, it will not mix into the other ingredients and you'll have small lumps of cream cheese throughout.
No need to cool crust before adding filling. Just pour the filling on while the crust is still hot.
Allow bars to fully cool before slicing
Store covered in refrigerator
Serve with a dollop of whipped cream or a sprinkling of powdered sugar