1/2 c. butter, softened
2 c. brown sugar
1 (16 oz.) can solid pack pumpkin
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. flour
1 1/2 c. uncooked oats
1 tsp. baking powder
2 eggs
2 tsp. pumpkin pie spice
1/2 c. walnuts, chopped

Preheat oven to 350 degrees. Combine butter, sugar, pumpkin, eggs and vanilla; blend well. Stir in flour, oats, baking powder, baking soda, salt, spices and nuts. Spread batter in a greased and floured (15 1/2 x 10 1/2 inch) jelly roll pan or 2 (9 inch) cake pans. Bake for 25-30 minutes. Frost with cream cheese icing after cooling.

NOTE: A 9x13-inch baking pan makes thicker brownies.