15ouncescanned solid pack pumpkin(not pie filling)
½teaspoonpumpkin pie spice
Preheat oven to 350 degrees Fahrenheit. Line a 9x13 baking dish with foil, then spray with cooking spray.
In a large food processor, pulse the pecans until ground.
Add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
Spread the dough out evenly along the bottom of the prepared pan.
Use a paper towel to wipe out your food processor.
Place the cream cheese and pumpkin in the food processor. Pulse until nice and creamy, with no lumps.
Add in the eggs, vanilla and melted butter. Mix again.
Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining.
Pour the pumpkin filling over the first layer.
Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Do not over bake!
Allow the cake to cool, then slice into 24 bars.
Store in an airtight container in the refrigerator.
The calories shown are based on the cake being cut into 24 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**