Instructions

For the crust

1. Adjust an oven rack to the middle position, preheat your oven to 350ºF, and lightly grease an 8x8 baking pan.
2. Combine the flour, oatmeal, brown sugar, and 1 teaspoon cinnamon in a medium bowl or the bowl of your standing mixer. Combine on low with the paddle attachment until the mixture takes on a coarse appearance with approximately pea-sized pieces of butter, about 3-4 minutes. Alternatively, cut the butter in by hand with a pair of forks until the same appearance is achieved.
3. Remove a cup of the crust/topping mixture and set aside.
4. Place the remaining mixture in an even layer across the bottom of your prepared dish and press it firmly in place with the back of a measuring cup. Make sure it's really compressed or it won't hold together!
5. 

For the filling

1. Rinse your mixer or pull out a second bowl. Combine the yogurt, pumpkin puree, and honey in the bowl and mix to combine. If you're using a powered mixer, set it to low. This should take less than a minute.
2. Add the vanilla, remaining cinnamon, nutmeg, allspice, and cloves and mix to combine.
3. Scrape down the bowl with a spatula, if you're using a standing mixer, then add the egg and egg white and turn the mixer back on. Use a medium to medium-high setting to whip the eggs in until fully combined. This should also take less than a minute.
4. Pour the pumpkin pie mixture on top of your crust. Spread with your spatula or a spoon to ensure the filling layer is even.
5. Sprinkle the reserved 1 cup of crust/topping across the pumpkin pie filling.
6. Bake until the oatmeal topping is golden brown and a toothpick inserted in the middle of the pumpkin pie bars comes out clean, about 25-30 minutes.
7. 
8. Allow the bars to cool fully before cutting and store any leftovers in an air tight container in the fridge. They're just as tasty cold, so you don't have to re-heat them if you don't want to!