• Spray or grease a 9-inch square or round baking dish with sides at least 2 inches high. Preheat oven to 350 F.

Maple Cookie Crust

• Place 10 or so of the cookies (the whole cookie including the cream filling) in the bowl of your food processor and process to fine crumbs. Turn the cookie crumbs into a bowl and stir in the melted butter.
  
• Pat the mixture into the bottom of your prepared baking dish. Bake the crust for about 10 minutes. Remove from oven and cool.
  

Crumb Topping

• Meanwhile prepare the crumb topping by whisking the flour, sugar, and spices in a medium bowl until blended. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the butter is about the size of small peas. Stir in the oats and pecans. Set aside.

Apple & Pumpkin Filling

• In a large bowl, mix the flour, salt, sugar, and spices to blend. Stir in the pumpkin puree and mix well. Gently toss the apples into this mixture to coat the apples with the pumpkin mixture. Stir in lemon juice. Pour the apple-pumpkin mixture into the pan on top of the baked cookie crust.
  
• Distribute the crumb topping evenly over the top of the fruit filling. Bake for about 35 minutes, or until the topping is slightly browned and the filling is bubbly. Remove from oven.
  
• You can serve this dessert hot from the oven, but I usually let it sit for at least 25 minutes to let it set up before serving it with a scoop of your favorite vanilla ice cream. Sprinkle the ice cream scoop with a dusting of pumpkin pie spice or cinnamon.