This recipe is from the Arizona Farm Bureau magazine.

Ingredients:

½ cup butter, softened

1 cup brown sugar, firmly packed

1½ cups flour, unsifted

1 cup oats

1 teaspoon baking powder

1 teaspoon salt

16-ounce canned pumpkin

1 can sweetened condensed milk

2 eggs, beaten

2 teaspoons pumpkin pie spice

1½ teaspoons vanilla

1 cup pecans, chopped

Confectioner's sugar for dusting (optional)

Instructions:

Preheat oven to 350 degrees. In large mixer bowl, beat butter and brown sugar until fluffy; add flour, oats, baking powder and ½ teaspoon salt. Mix until crumbly. Reserving ½ cup flour mixture, press remainder on bottom of 15-by-10-inch jellyroll pan. Bake 20 minutes. Meanwhile in medium bowl, combine pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining ½ teaspoon salt. Spread over baked crust. In small bowl, combine reserved ½ cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30 to 35 minutes or until set. Cool. Cut into bars. Sprinkle with powdered sugar if desired. Store covered in refrigerator.