Every year on the last day of October it’s Halloween. It’s a day whenkids and adults dress up, go to parties and are at risk forovereating way too much candy. Jackie Conn says, “Halloween doesn’thave to be the end or even set back your weight-related and healthyeating goals.” She’s here to explain how to make “flexible control” work for you!Don’t buy early/don’t buy lateGet more generous as the hour gets laterKeep a bowl of grapes handy for snackingKeep the best, trash the restEat candy for dessert – never as a snackPumpkin-Oat Bread (We call it “bread” but it really takes the CAKE!”)POINTSÂ® Value: 3Servings: 24Preparation Time: 15 minCooking Time: 45 minLevel of Difficulty: EasyA fabulous fall snack. You get a generous piece of cake, topped with acrunchy walnut and an underlying hint of caramel flavor.Ingredients 1 spray(s) cooking spray, flour-variety recommended 1/2 cup(s) butter, softened 1 1/2 cup(s) packed light brown sugar 3 large egg(s), beaten 2 cup(s) canned pumpkin 1/4 tsp table salt 1 tsp pumpkin pie spice, or more to taste 1 1/2 cup(s) all-purpose flour 1 1/2 cup(s) uncooked quick oats 2 1/2 tsp baking soda 24 pieces walnut halvesInstructions * Preheat oven to 350ÂºF. Coat a 10- X 15-inch baking dish withcooking spray. * Using an electric mixer, in a large bowl, cream butter and sugaruntil light and fluffy. Add eggs and pumpkin: beat well. Add salt,pumpkin pie spice, flour, oats and baking soda: mix thoroughly. Pourbatter into prepared baking dish and place walnut halves on top sothere will be 1 walnut in the center of each piece of cake. Bake untila toothpick inserted in center of cake comes out clean, about 40 to 45minutes. * Cool in pan and cut into 24 pieces. Yields 1 piece per serving.