1 1/2 cups rolled oats
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
2/3 cup lemon juice
4 tablespoons butter
1 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease 9x13-inch pan.
Bring a large pot of water to a boil. Stir in the oats. Cook, stirring occasionally, for 5 minutes or until oats are cooked through and mixture is smooth. Drain oats and set aside.
Place butter in the top of a double boiler or in the microwave. Break open oat kernels and remove skins. Cover and microwave on high for 10 to 15 minutes, stirring every 20 seconds. Remove from heat. Cool completely.
In a large bowl, cream together sugar, egg, cinnamon and pumpkin. Beat in lemon juice, butter, brown sugar, vanilla extract and oats. Fold
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