Pumpkin Oat Bars

Directions

1. Spray a 13x9-inch baking dish with cooking spray and line it with parchment paper. In the bowl of a stand mixer with the paddle, cream together 2 sticks cold unsalted butter, 1/4 cup granulated sugar, 3 tablespoons light brown sugar, and 1 tablespoon vanilla extract on high for about 4 minutes until smooth.
2. Lightly crush 2 tablespoons old-fashioned oats to create smaller bits. Gradually add the crushed oats, 2 cups all-purpose flour, 1 tablespoon cinnamon, and 1/2 teaspoon kosher salt, mixing on medium-low until combined, 1 to 2 minutes.
3. Press the dough evenly into the bottom of the prepared pan. Cover and chill for at least 20 minutes or up to 24 hours.
4. Preheat oven to 350°F. Bake the crust until it just starts to set, roughly 10 minutes.
5. In a large mixing bowl, whisk 3 large eggs with 1/2 cup honey, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, and 2 teaspoons vanilla extract until thoroughly blended.
6. Stir in 1 can (15 ounces) pumpkin puree, 1/2 cup heavy cream, 1 tablespoon pumpkin pie spice, 1 teaspoon ground nutmeg, and a pinch of kosher salt using a wooden spoon until smooth.
7. Clean the stand mixer bowl and paddle. Beat 1/2 cup packed brown sugar with 6 tablespoons cold unsalted butter on medium speed until well mixed. As you add 1 cup old-fashioned oats, use your fingers to crumble them into smaller pieces. Then add 1/2 cup all-purpose flour and a pinch of kosher salt, beating on low until just combined.
8. Pour the pumpkin filling over the pre-baked crust. Cover the pan with aluminum foil, and cut a long slit lengthwise in the center of the foil.
9. Bake for about 50 minutes, until the filling begins to set.
10. Remove the foil. Crumble the oat topping over the filling with your fingers, leaving some filling visible. Bake for another 15 minutes, until the crumble is crisp.
11. Allow to cool for at least 30 minutes, or refrigerate for up to 1 day for easier slicing. Then cut into bars.