• Prep Time 15 minutes
  • Baking Time 42 minutes
  • Makes 24 squares
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups Robin Hood® Oats
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 1 1/2 cups pumpkin puree (not filling)
  • 2 eggs
  • 1 1/2 tsp pumpkin spice
  • 1/4 cup sliced almonds

Serving Size: 24 squares


Serving Size: 24 squares

  • Preheat oven to 350°F (180°C). Grease a 13 x 9" (3 L) baking pan and line with parchment paper.
  • Cream butter and sugar in large bowl of electric mixer. Add oats, flour, baking soda and salt, mixing until crumbly. Reserve 1 cup (250mL) of mixture and press remaining into bottom of prepared pan. Bake 10-12 minutes.
  • Whisk remaining ingredients together except almonds. Pour over hot crust. Stir almonds into reserved crumb mixture and sprinkle over filling. Bake 25-30 minutes. Cool. Cut into squares.


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