One More Pumpkin Creation

In my little RV refrigerator sat a mason jar with more pureed pumpkin. Another creation waiting to happen.
Some kind of bar cookie with pumpkin was rolling around inside my gypsy mama head just waiting to be birthed into a yummy creation. The gypsy kids are always wanting a treat and I am learning and enjoying eating and cooking more and more seasonally. It is still pumpkin time! So here is what I came up with:

Note: If  you like really sweet stuff this is not super sweet..I suppose you could adjust the amount of sugar but I try to keep the sugar consumption down as much as possible. All ingredients are organic...yes, I know it cost more.

Gypsy Mama Pumpkin Bar Cookies

Crust & Topping
3/4 C. Organic Whole Wheat Pastry Flour
1/2 C. Organic Rolled Oats
5 T. Organic Butter/break up into pieces...use substitute if vegan
1/4 C. Organic Brown Sugar
1/2 C. shelled pumpkin seeds/pepitas

Filling
1/3 softened Organic Cream Cheese/could use silken tofu or vegan equivalent
1 1/4 C. of pumpkin puree
1/4 C. of Brown Sugar
1 egg/use any binder for vegan
1/4 tsp. fresh ginger root ground
1/4 tsp. of cinnamon, ground cloves, freshly grated nutmeg
You could use 1 tsp. of pumpkin pie spice...to substitute for the above spices
1 T. Molasses
Pinch of Salt

Combine Crust ingredients,

 using your fingers (or a pastry blender or two knives) work the butter into the flour, oats, sugar until it resembles a crumbly mixture. Reserve 1/4 of the mixture for the topping.

Press the crust mixture into an 8x8 square pan.

Combine filling ingredients and pour on top of crust. Sprinkle remaining crumbly crust mixture on top of filling evenly. Bake at 350 degrees for 45 minutes.* Let cool completely before cutting the filling will set up upon cooling.

*All of my baking times and temperatures are suspect because I bake in a tiny microwave/convection oven combo in my RV. If you are using any other type oven probably would be a good idea to watch what you are baking carefully and make adjustments based on your oven.