My friend, Ashley, brought these to our Heart and Home event last year. They were so delicious and the crumbly topping is to die for!
1 1/2 cups quick cooking oats
1 1/4 cups flour
3/4 cup light brown sugar, firmly packed
1/2 cup chopped pecans or walnuts
1/2 teaspoon salt
1/2 teaspoon soda
3/4 cup butter, room temperature
2 cups pumpkin puree (16 ounce can)
2/3 cup milk
1/3 cup light brown sugar, packed
1 tablespoon pumpkin pie spice
Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly.
Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.
Bake at 375° for 10 minutes.
Prepare filling. Beat filling ingredients until well blended and smooth.
Spread filling over the crust; sprinkle with remaining crumb mixture.
Return to oven and bake 25 minutes longer. Cool and cut into bars.