Pumpkin Creme Bars

Preheat oven to 350°F. Line a 9-inch square baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl combine flour, oats, brown sugar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. For topping, place 2 cups of the crumb mixture in a small bowl; stir in toffee bits.

Press the remaining crumb mixture into the bottom of the prepared pan. Bake 12 minutes or until lightly browned.

Meanwhile, for filling, in a medium bowl whisk together eggs, vanilla, and cinnamon. Whisk in condensed milk and pumpkin. Pour filling into partially baked crust.

Bake 20 minutes. Sprinkle topping over filling. Bake 15 minutes more or until topping is light brown. Cool in pan on a wire rack. Chill at least 2 hours. Use edges of foil to lift uncut bars from pan. Transfer to a cutting board. Cut into bars.