Preheat oven to 350 F

Line a 13x9" baking pan with foil or parchment paper and set aside. Then, prepare the dough by creaming butter and sugars together until light and fluffy (about 2 minutes). 

Add the egg & vanilla to the butter & sugar and beat until light and fluffy. 

In a medium bowl, combine flour, oats, salt, baking powder, and baking soda. Stir until combined. Gradually add this to the butter mixture, using an electric mixer between additions. 

Your dough should resemble very loose cookie dough. It should look like little peas, and hold together like a snowball when squeezed with your hands. If it is too sticky, add more flour or oats until you have a pea size mixture. At this point, you have the option to grab a spoon, throw in the towel, and eat until it's gone. Or...

Press 2/3 of the dough into the lined baking pan to form a crust. Place in the oven for 8-10 minutes (or until just barely cooked).

While the crust bakes, prepare the caramel filling. Place the caramels and milk in a microwavable bowl. Melt the caramels in 45 second increments, stirring between each heating. 

Once melted, immediately add 1/4 cup pumpkin puree & pumpkin pie spice, stir very well. Set aside until the crust is ready. 

Remove the crust from the oven. Pour the caramel-pumpkin sauce over the top, then crumble the remaining dough over the top. Gently pressing it into the caramel. 

Place the bars back into the oven and cook for an additional 15-20 minutes (or until the top is golden brown). Allow to cool for at least 1 hour before removing from the pan. Slice into bars, and wrap with ribbon for a festive gift!