Fall is such an awesome season~ and I’ve definitely missed it living in ATX. It’s just never really “fall” here… the leaves don’t really change… I guess the air feels crisp, but only occasionally 🙂 That said, when October rolls around, I always BAKE with “fall flavors” in an effort to make it feel more like fall! Pumpkin is just one of those ingredients that puts me in the fall/holiday spirit!! You’ve probably noticed that I’m pretty pumpkin obsessed as of late between banana pumpkin bread & pumpkin cookies… so here’s another fall treat for you! These little guys are just awesome. If you like pumpkin pie, you’ll definitely like these sweet treats!
OH, and my SLR is in the shop 😦 auto focus wasn’t working… bleh. So these pictures are from my regular old point & shoot. Sorry if the quality isn’t great!
Crust & Topping:
- 1 1/3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup brown sugar, firmly packed
- 12 tbsp. cold unsalted butter
- 1 cup old-fashioned oats
- ½ cup chopped pecans or walnuts, finely chopped in a food processor
- handful of cinnamon chips (approx 1/4 c.)
- handful of white chocolate chips(approx 1/4 c.)
- 8 oz. cream cheese, softened
- ½ cup granulated sugar
- 3 large eggs
- 1 (15 oz.) can pumpkin puree
- 1 tbsp. pumpkin pie spice (I used 1/2 Tbsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, 1 tsp all spice instead)
- 1 tsp. vanilla extract
Heat oven to 350° F. Spray a 9×13 pan with Pam cooking spray. Dust pan with flour and tap out excess. Combine the flour, granulated sugar and brown sugar in a bowl. Incorporate the chilled butter using a pastry blender or two knifes until the mixture is crumbly. Stir in the oats and chopped pecans.
Reserve 1 cup of the crust mixture and set aside. Press the rest of the mixture evenly into the bottom of your greased & floured pan. Bake the crust alone in the oven for 15 minutes.
For the filling, use a hand or stand mixer to combine the (room temperature) cream cheese & sugar until well incorporated. Add in eggs one at a time. Finally beat in the pumpkin puree, spices and vanilla. Mix on medium speed until smooth and well combined.
Pour the filling over the baked crust & spread in an even layer. Sprinkle with the reserved crumbs and white chocolate & cinnamon chips. Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool. I prefer to cool completely & then chill. But, I like my pumpkin pie cold 🙂 These were just devoured by our friends at bible study this week~ hope you enjoy!