2 cups rolled oats
2 cups self-rising flour
2 cups firmly packed brown sugar
2 cups canned pumpkin
2 eggs, lightly beaten
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup raisins
1 cup chopped nuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine oats, flour, and brown sugar; make a well in the center.  Add pumpkin, egg, butter, and vanilla; stir until just moistened.  Stir in raisins and nuts.  Spread the batter into prepared baking pan.

Bake 40 to 45 minutes or until firm and lightly browned.  Let cool in pan on a wire rack.  Cut into bars.

1 16-ounce pound cake mix
3 eggs
2 tablespoons butter or margarine,
                                              melted
4 teaspoons pumpkin pie spice
1 8-ounce package cream cheese,
                                         softened
1 14-ounce can condensed milk
1 16-ounce can pumpkin
½ teaspoon salt
1 cup chopped pecans

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice; mix until crumbly.  Press onto bottom of prepared jell-roll pan.

In a large mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk, remaining eggs, remaining pumpkin pie spice, and salt until well blended.  Pour over crust; sprinkle with chopped pecans.

Bake 30 to 35 minutes or until set.  Cool in pan to room temperature.  Refrigerate until well chilled.  Cut into bars.

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