Ingredients:
- 1/2 cup unsalted butter, melted
- 1 1/2 cups rolled oats, pulsed in blender
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Prepare the oat base. Mix the melted butter, pulsed oats, brown sugar, cinnamon, and salt in a bowl. Note: Ensure the butter is fully melted so it coats every oat grain evenly.
- Compress the crust. Press the mixture firmly into the bottom of the pan using a flat measuring cup. Press until the surface is flat and dense, ensuring there are no air gaps at the corners.
- Cream the base. In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer such as KitchenAid. Beat for 2 minutes until completely smooth and velvety.
- Blend the pumpkin. Gradually add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla to the cheese. Mix on medium speed until the filling is pale orange, glossy, and free of lumps.
- Spread the filling. Pour the pumpkin mixture over the crust. Use a spatula to smooth it out to the edges. Note: Do this gently so you don't crack the oat base.
- Whip the cream. In a separate chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla. Whisk until stiff peaks form, meaning the cream stands straight up when you lift the whisk.
- Apply the topping. Gently spread the whipped cream over the pumpkin layer using a spatula. Aim for a cloud like, undulating surface rather than a perfectly flat one for a more rustic look.
- The long wait. Place the pan in the refrigerator for at least 4 hours. Chill until the filling is firm to the touch and doesn't jiggle when the pan is moved.
- The final slice. Lift the bars out using the parchment paper. Use a sharp knife, dipped in hot water and wiped dry between cuts, to get clean, professional layers.