• Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.

CRUST

• In a medium sized bowl, whisk together the flour and light brown sugar.
• Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.
• Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely.*If you want you can place the crust in the fridge to speed up the cooling process.

FILLING

• In a large bowl, using an electric or stand mixer combine the cream cheese, canned pumpkin, granulated sugar, large eggs, vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.
• Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting.

FROSTING

• In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth.
• Add the salt and vanilla extract, beat until combined.
• Slowly, add the powdered sugar and beat until smooth and creamy.
• Using a cake spatula or a knife, evenly frost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.
• Once the bars are ready to serve, lift the foil out of the pan and cut into squares.
• Top each bar with a marshmallow pumpkin candy, chopped pecans, or just leave them plain.