Instructions

1. Preheat oven to 350 F.
2. In a large bowl, mix together the flour and brown sugar.
3. Using a pastry cutter, blend in the butter until crumbly.
4. Stir in the pecans and set aside a 3/4-cup portion of the mixture for the topping.
5. Spray an 8-inch square baking dish with cooking spray.  
6. Press the remaining crumb mixture into the baking dish.
7. Bake for 15 minutes or until the edges are lightly browned.
8. Cool on a wire rack.
9. In a large bowl, using a handheld mixer, beat cream cheese and coconut sugar until smooth. Add the pumpkin puree, eggs, vanilla, cinnamon, and pumpkin pie spice. Mix until well-blended.
10. Pour the pumpkin filling over the crust.
11. Sprinkle the top of the filling with the reserved crumb mixture.
12. Return the baking dish to the oven and bake for an additional 30 to 35 minutes or until the top is golden brown.
13. Cool on a wire rack, then cut into bars.
14. Serve.