PUMPKIN BUTTERSCOTCH FUDGE BARS
Source: Marla

Cookie Base
1 cup all-purpose flour
1 cup quick or old-fashioned oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup (1 1/2 sticks) butter or margarine, melted

Fudge
2 tablespoons butter or margarine
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup 100% pure pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 2/3 cups (11-ounce package) butterscotch flavored morsels
3/4 cup chopped walnuts, divided
1 teaspoon vanilla extract

Preheat oven to 350 F. Line 15 x 10-inch jellyroll pan with foil. For Cookie Base: Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan. Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

For Fudge:
Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars. Yields about 4.