1 cup butter or margarine, softened
½ cup firmly packed brown sugar
½ cup sugar
2 eggs
2¼ cups self-rising flour
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cumin
2 cups prepared mincemeat
1 cup chopped pecans
1 cup rolled oats
1 teaspoon vanilla extract

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

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in flour and spices.  Stir in mincemeat, pecans, oats, and vanilla until well blended.  Spoon into prepared jelly-roll pan; smooth the top.

Bake 25 to 30 minutes or until lightly browned.  Cool in pan on a wire rack.  Cut into bars.

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