Source  Brown Eyed Baker

Recipe Added:  10/4/2013

Preheat oven to 350F and adjust oven rack to center position. Line a 9x9 square pan with parchment paper, draping excess over the sides. In a medium bowl, whisk flour, oats, baking soda and salt to combine. Add both sugars and mix until smooth. Add butter and vanilla, then stir with a fork until mixture is evenly moistened. Press half of mixture into prepared pan and bake 15 minutes.

Pumpkin Filling  In another bowl, whisk sugars, cinnamon, nutmeg, ginger, cloves and salt. Add egg, egg yolk, and vanilla and whisk until well blended. Whisk in pumpkin and milk until smooth and thoroughly combined. Pour pumpkin filling over the cooked bottom crust and return to the center rack of oven for 15 minutes.

Remove from oven, pinch remaining oatmeal crumb mixture into small pieces and sprinkle over filling. Return pan to oven and bake an additional 20-25 minutes, until golden on top and center only jiggles slightly.

Remove from oven and cool to room temperature, 1 to 2 hours. Transfer pan to refrigerator and chill at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

1. http://www.browneyedbaker.com/2013/10/03/pumpkin-pie-oatmeal-crumb-bars/