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1
Place a rack in the center of the oven and preheat oven to 350 degrees F. Line an 8x8-inch square pan with Reynolds Wrap Aluminum Foil and lightly grease the foil.
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2
Set aside.
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3
In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt and oats.
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4
Cut the cold butter into the dry ingredients with pastry cutter or two forks until pieces are the size of small peas or smaller.
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5
Add the chopped pecans and toss to thoroughly combine.
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6
Transfer 1 1/2 cups of the mixture to a small bowl, cover with foil and place in the refrigerator.
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7
This will be the crumble topping.
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8
Place the remaining mixture into the prepared pan and press into an even layer.
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9
Place the pressed crust in the refrigerator.
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10
In an electric stand mixer fitted with a paddle attachment, add the cream cheese.
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11
Beat on medium speed for about 1 minute, until smooth and pliable.
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12
Add pumpkin and sugar to the softened cream cheese.
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13
Beat on medium speed, occasionally scraping down the sides of the bowl, until thoroughly combined.
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14
If the cream cheese becomes chunky, switch to the whisk attachment and beat on high speed until most of the lumps are incorporated.
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15
On medium speed, add the egg and egg white.
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16
Beat to combine, about 1 minute.
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17
Add the spices, salt and vanilla extract.
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18
Beat to combine.
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19
Remove crust and topping from the refrigerator.
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20
Pour the creamy pumpkin filling into the prepared pan.
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21
Sprinkle generously with crumb topping and top with pecan halves.
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22
Bake for 2025 minutes or until the center no longer jiggles.
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23
Remove from the oven and allow to cool completely before removing from the pan and slicing.
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24
To store, wrap individual bars in foil and keep in the fridge for up to 4 days.
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25
Recipe Tip: Reynolds Wrap Non-Stick Foil instead of greasing or spraying your foil.
