1. Preheat oven to 350°F.
2. In a large bowl whisk together the pumpkin, 1 cup of the brown sugar, the cinnamon, ginger, cloves, nutmeg, ¼ teaspoon of the salt, until well combined. Taste it at this point to see if you like the amount of seasoning. Then whisk in the eggs, just until fully mixed in.
3. In another large bowl mix together oats, flour, the remaining cup of brown sugar, baking powder, baking soda, and the remaining ½ teaspoon of salt.
4. Add the softened butter. Mix well, using your fingers to rub the butter into the oats and flour until it is all evenly well-moistened with the butter.
5. Spoon three-quarters of the oat mixture into an ungreased 13″x 9″ baking pan. Press firmly to pack into an even layer covering the bottom of the pan.
6. Pour pumpkin mixture over packed oats and spread into an even layer.
7. Sprinkle remaining oat mixture over pumpkin, breaking up any large clumps.
8. Bake for 30-35 minutes or until a butter knife inserted into the middle comes out nearly clean indicating that the pumpkin is set.
9. Remove pan from oven, place on wire rack to cool for at least 1 hour. Cut into 8 strips along the length of the pan and 3 strips along the width yielding 24 bars. Use a fork to get under and remove the first slice, and then a metal lifter can be used for the rest.

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