Joy to the World

I will be in Puerto Vallarta, Mexico, for a week starting on Saturday.
Oh Darn!
Beaches, sunshine, margaritas, fresh prawns and lots of time with my parents and my 3 sisters.
No really, they are twisting my arm, ha ha.

I saw this at Joy the Baker on Thanksgiving and thought it would be nice while in the hotel the night before we fly. So I leave you with this luscious little lovely...

Pumpkin Pie Bars
adapted from Kraft

1-1/3 cups flour

3/4 cup granulated sugar, divided

1/2 cup packed brown sugar

3/4 cup (1-1/2 sticks) cold butter or margarine

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup chopped walnuts

1 pkg. (8 oz.) cream cheese, softened

3 eggs

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 teaspoon vanilla extract

2 teaspoons bourbon (optional)

a handful of butterscotch or chocolate chips for sprinkling on top (optional)

HEAT oven to 350°F.
Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.
Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in oats and nuts.

RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min.
Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended.
Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).

BAKE 25 min.; cool 10 min.
Use foil to transfer dessert from pan to wire rack; cool completely.