2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup soft-cheese biscuit mix
8 eggs
1 cup canned pumpkin
1 cup light cream
1 cup sour cream
1 teaspoon hot water (optional)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, stir together the flour, baking soda, salt and oats; set aside. In another large bowl, blend together the chocolate, biscuit mix and eggs. Stir the batter until just moist, then stir in the pumpkin. Pour the pumpkin mixture into the chilled baking dish, and then spread the remaining chocolate mixture evenly over the top.
Arrange 1/4 of the soaked pretzels on the bottom of the prepared pan. Pour the remaining pumpkin mixture over the top, and then sprinkle the remaining cream over the top. Continue baking for about 40 minutes or until the top almost completely browns. Cool before serving.
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