Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch baking pan with parchment paper allowing excess to extend over the sides of the pan. Spray with cooking spray.

In a large bowl stir together 2 cups of flour, oats, brown sugar, pecans, salt, pumpkin pie spice and baking soda. Add the butter and with a mixer at medium low speed beat until crumbly.

Reserve 1 ½ cup of the mixture in a separate bowl. Press the rest of the oat mixture evenly into the prepared baking pan. Bake for about 20 minutes or until lightly brown.

Into a large bowl add the cream cheese, sugar, heavy whipping cream and the remaining 1 tablespoon of flour. With a mixer at medium speed, beat the mixture for about 2 to 3 minutes. Scrape the sides of the bowl and beat again until creamy.

Add the eggs one at a time, mixing well after each addition. Pour the mixture on top of the baked crust. Spoon the pumpkin butter onto the cream cheese mixture. Using a knife swirl them together.

Sprinkle the reserved oat mixture on top.

Bake for about 30 to 35 minutes or until the top is golden brown.

Remove from the oven and let cool completely. When cool, lift the baked bar using the excess parchment paper as handles.

Remove from the pan and cut into bars. Cover and refrigerate for up to 3 days.