Gourmet Pumpkin Brownies

1/2 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 cup solid pack pumpkin
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup semisweet real chocolate morsels
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
2 cups butterscotch flavored morsels

Preheat oven to 350 degrees F.

In large bowl, cream butter and sugar; add pumpkin, eggs and vanilla extract. Stir in flour, oats, spice, baking powder, baking soda, salt and walnuts. Spread batter into greased and floured 15 x 10-inch jellyroll pan or 2 (8-inch) square baking pans. Bake for 25 to 30 minutes (30 to 35 minutes for 8-inch pans).

Immediately sprinkle butterscotch morsels on brownies; let stand 5 minutes.

To frost, gently spread morsels to cover brownies.

In small saucepan, melt chocolate chips over low heat. Drizzle over frosted brownies in a spiral design. While still warm, lightly drag the edge of a knife or thin metal spatula from the center of the spiral to the edge of the pan. Repeat motion at spaced intervals to make a spider web pattern. Cool completely before slicing.

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