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1. Preheat oven to 350 degrees F.
2. Line a large jelly roll or baking pan with foil. Set aside.
Cookie:
1. Add all-purpose flour, old-fashioned oats, brown sugar, walnuts, flaked coconut, baking soda, and pumpkin pie spice in medium bowl. Stir to combine.
2. Cut in butter. Stir to combine.
3. Press into prepared jelly roll pan.
4. Bake cookie mixture for 13 to 15 minutes, or until lightly browned. Cool in pan on wire rack.
Fudge:
1. Add butter, evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, and salt in medium, heavy-duty saucepan.
2. Bring to a boil, stirring constantly, over medium heat. Boil 8 to 10 minutes. Remove from heat.
3. Stir in marshmallows, butterscotch-flavored morsels, 1/2 cup walnuts and vanilla extract.
4. Stir mixture vigorously until marshmallows are melted.
5. Pour over cookie base and sprinkle with remaining walnuts.
6. Refrigerate until firm. Cut into bars.
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