2 cups flour
2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons pumpkin pie spice, divided
3/4 teaspoon baking soda
1 1/2 cups butter, softened
3 packages (8 ounces) cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
1 teaspoon vanilla
3 large eggs
1 jar (9 ounces) pumpkin butter
3 tablespoons pure maple syrup
Preheat oven to 350 degrees. Line 9-by-13-inch baking pan with heavy-duty foil, extending about 1 inch above sides of pan; lightly coat with nonstick cooking spray.
In large mixing bowl, combine flour, oats, brown sugar, walnuts, salt, baking soda and 1 tablespoon of the pie spice; beat at low speed until well mixed. Add butter; beat at low speed until crumbly. Reserve 1/2 cup of the mixture for topping. Spread remaining oat mixture in bottom of prepared pan; bake until lightly browned, about 20 minutes.
In same large mixing bowl, combine cream cheese, pumpkin, sugar, remaining pie spice and vanilla; beat at medium speed until well mixed. Beat in eggs one at a time until well mixed; pour batter over partially baked crust. In small bowl, stir together pumpkin butter and syrup until mixture is smooth and spreadable consistency. Drop pumpkin butter by dollops onto cream cheese batter; use knife to swirl together. Sprinkle reserved oat mixture over top. Bake until center is set, about 35 to 40 minutes. Cool in pan on wire rack to room temperature. Chill several hours before cutting into squares. Makes 24 squares.
