Line a 9 x 9 square baking pan with parchment paper ensuring the paper reaches up all the way on the sides. Preheat oven to 350 degrees F.
In bowl of stand mixer add the flour, oatmeal,brown sugar, baking soda, cinnamon and nutmeg. Mix on low speed. Add the butter and mix until butter is well incorporated and comes together in pea sized clumps about 2 minutes.
Remove 2 cups of mixture to another small bowl and add to that the pecans and toffee bits, mix well and reserve this for the crumb topping.
Dump the remaining flour mixture into the prepared pan and pack down evenly with an off-set spatula.
Bake for 12 minutes.
Meanwhile in the bowl of the stand mixture whisk together the eggs, vanilla, cinnamon and pumpkin. Then whisk in the sweetened condensed milk.
Pour this mixture onto the crust and then bake another 22 minutes.
Then sprinkle on the reserved crumb mixture and bake another 15 minutes.
Let rest at least 2 hours before cutting and serving.
Recipe by Chateau Elma at https://www.chateauelma.com/pumpkin-crumb-bars