This cookie is like a bite of pumpkin chiffon pie. It is a favorite around Thanksgiving. This recipe is from The Queen Victoria Cookbook by Anna Marie and Doug McMain.

Ingredients:

1 cup butter

2/3 cup granulated sugar

2 cups uncooked oatmeal

1-1/2 cups all-purpose flour

32 ounces cream cheese, softened

2 cups granulated sugar

8 eggs

32 ounces pumpkin, solid pack

1 cup corn syrup

4 teaspoons cinnamon

Preheat oven to 350 degrees. Grease a rimmed cookie sheet (10 x 15 inches). Beat butter and 2/3 cup sugar until fluffy. Add combined oatmeal and flour, mix well. Spread evenly onto bottom of pan. Bake 20 minutes or until light golden brown.

Meanwhile, beat cream cheese and remaining 2 cups sugar until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over cooled crust. Bake an additional 50 to 60 minutes or until center appears set. Cool completely on wire rack. Chill. Cut into bars. Serve with whipped cream if desired.

Makes: 40 to 48 bars.

• The Queen Victoria B&B Inn on VirtualCities.com
• The Queen Victoria Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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