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Prep Time:  15 minutes
Cook Time: 35 minutes
Makes 2 dozen.


~ 2 cups flour
~ 2 cups rolled oats
~ 1 1/2 cups firmly packed light brown sugar
~ 1 tablespoon McCormick® Pumpkin Pie Spice
~ 1 teaspoon baking soda
~ 1/2 teaspoon salt
~ 1 cup (2 sticks) butter, melted
~ 1 cup canned pumpkin
~ 7 ounces (1/2 of 14-ounce package) caramels, unwrapped
~ 2 tablespoons milk


Mix flour, oats, sugar, pumpkin pie spice, baking soda and salt in large bowl.  Add butter; stir until mixture is well blended and forms coarse crumbs.  Reserve 1/2 (about 2 1/4 cups) for the topping.  Add pumpkin to remaining mixture in bowl; stir until well blended.  Press evenly into greased foil-lined 13x9-inch baking pan.  Set aside.

2. Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute.  Let stand 1 minute.  Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges.  Sprinkle with reserved crumb mixture.

3. Bake in preheated 350°F oven 30 to 35 minutes or until light golden brown.  Cool in pan on wire rack.  Lift from pan; remove foil.  Cut into 24 bars.

Recipe & photo courtesy of


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