1 1/2 cups chopped pecans
1 cup chopped almonds
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups shortening
1 (10 ounce) package HERSHEY'S Pumpkin
2 eggs
1 cup water
1 cup margarine
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
COMBINE pecans, almonds, brown sugar, baking powder and cinnamon in large bowl; beat cream cheese and butter; add to pecans, stirring until well blended. Reduce temperature to 350 degrees F (175 degrees C).
SPREAD evenly into 6-inch square baking pan. Pour into baking pan. Bake in preheated oven 10 to 11 minutes or until cookies are golden brown. Cool completely, during which time can be baked in small ovens. Transfer to large container, and refrigerate 1 hour. Remove from refrigerator. Cut into 1/2-inch squares.
SPREAD filling mixture evenly over top of pecans. Wrap top of pecans with waxed paper. Refrigerate 2 hours or overnight. Cut into 1-inch squares.