Ingredients for cookie base:

1 cup all-purpose flour

1 cup quick or old-fashioned oats

¾ cup Billington’s Natural Light Brown Muscovado Sugar

½ cup chopped walnuts

½ cup flaked coconut

¾ teaspoon pumpkin pie spice

½ teaspoon baking soda

¾ cup (1 ½ sticks) butter or margarine, melted

Ingredients for fudge:

2 tablespoons butter or margarine

2/3 cup (5fl oz) evaporated milk

¾ cup Billington’s Natural Milled Golden Cane Sugar

½ cup pure pumpkin

1 ½ teaspoons pumpkin pie spice

¼ teaspoon salt

2 cups miniature marshmallows

1 2/3 cups (11oz package) butterscotch flavored morsels

¾ cup chopped walnuts, divided

Preheat oven to 350 degrees F.  Line 15 x 10-inch jelly-roll pan with foil.

For cookie base, combine flour, oats, brown sugar walnuts, coconut, pumpkin pie spice and baking soda in medium bow; 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, milled golden cane 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, ½ cup walnuts and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour over cookie base; sprinkle with remaining walnuts.  Refrigerate until firm.  Cut into bars.

Makes about 4 dozen bars.