1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 1/2 cups oatmeal
3/4 cup margarine

Mix all ingredients together. Place 1/2 of the mixture in a 13x19 inch pan. Press down and cover with the filling:

1 large can pumpkin
3/4 cup brown sugar
1 tsp salt
1 tsp ginger
2 tsp cinnamon
4 eggs, beaten
1 cup milk

Bake at 350 degrees for 30 minutes. Cover with remaining crumbs and bake another 30 minutes. Serve chilled with whipped cream.

Something yummy to try that I found in the cooking community. Can't wait!

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.