Ingredients :

1 1/3 cups gf flour mix

¼ tsp xanthan gum

½ cup firmly packed brown sugar

¾ cup granular sugar, divided

¾ cup butter or margarine

1 cup Gluten Free Oats®, uncooked

½ cup chopped pecans

1 pkg (8oz) cream cheese, softened

3 eggs

1 can (15 oz) pumpkin

1 T pumpkin spice

Method :

Preheat oven to 350°. Grease 13 x 9 baking pan.

Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl: cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 min. Cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.