3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 1/2 teaspoons pumpkin pie spice
1 tablespoon vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 teaspoon honey
3 tablespoons milk
1 cup rolled oats
1 cup milk chocolate syrup
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets (or line with parchment). Beat butter, brown sugar and brown sugar in a large bowl. Stir together egg, vanilla and pumpkin until well blended. Combine pumpkin mixture with oats and pumpkin pie spice; mix well. Mix pumpkin mixture with oil, spoon almost into the bottom of a 9x13 inch pan. Spread mixture over cookie sheet.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool on cookie sheet for 10 minutes, then turn out onto a wire rack and cool completely. Spread on top of glass container of chocolate glaze. Spread pumpkin syrup over cake.