Caramel Pumpkin Oatmeal Bars

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makes 24

recipe slightly adapted from McCormick

• 2 cups flour
• 2 cups old fashioned oats
• 1 1/2 cups firmly packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 1 cup (2 stick) butter, melted
• 1 cup canned pumpkin
• 1 teaspoon pure vanilla extract
• 7 ounces (1/2 of 14-ounce package) caramels, unwrapped
• 2 tablespoons milk

Preheat oven to 350°F. Mix flour, oats, sugar, baking soda, salt and spices 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 and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13×9-inch baking pan. Set aside.

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.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.