Ooey Gooey Pumpkin Revel Bars

From: Jenn@eatcakefordinner

2 c. all-purpose flour

2 c. oats

1 1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/2 tsp. salt

1 tsp. baking soda

1 c. (2 sticks) unsalted butter, divided

1 1/2 c. light brown sugar, packed

1 large egg

2 tsp. vanilla

1 1/4 c. pumpkin puree

Gooey Chocolate Filling

1 Tbl. unsalted butter

1 (14 oz.) can sweetened condensed milk 

1 1/4 c. chocolate chips 

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray.  These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides.  In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.  

Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave.  In a large bowl, whisk the melted butter and brown sugar until smooth.  Whisk in the egg, vanilla and pumpkin puree.  Add the dry ingredients and stir together until just combined; set aside.

For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat.  Heat until the chocolate is melted, stirring frequently.  Remove from heat and stir in the vanilla.  

To Prepare:  Spread 2/3 of the cookie dough into the bottom of the prepared pan.  Pour chocolate filling over the top and carefully spread out evenly.  Drop small spoonfuls of remaining 1/3 of cookie dough over the top.  Carefully spread out a little.  The dough will not cover the entire top.

Bake for 26-28 minutes or until top is browned and dough is set.  The filling will still look moist.  Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.