Pumpkin Spice Bars

Heat oven to 350F. Lightly grease 13x9-inch pan with shortening or cooking spray.

In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan.

Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.

In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy.

Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended.

Pour filling over baked crust.

Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork.

Sprinkle over filling.

Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack.

Cut into 6 rows by 4 rows.

Serve at room temperature or chilled. Store in refrigerator.