Ingredients:

  • 1 ½ cups All-Purpose Flour (for crust)
  • ¼ cup Light Brown Sugar, packed
  • ¼ teaspoon Fine Sea Salt (for crust)
  • ½ cup Unsalted Butter, very cold, cut into small cubes
  • 3 Large Eggs, lightly beaten
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 cup Pure Pumpkin Purée (Not pumpkin pie filling)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon All-Purpose Flour (for filling)
  • ½ teaspoon Fine Sea Salt (for filling)
  • ¾ cup Butterscotch Chips

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Line the 9x13 inch baking pan with parchment paper, leaving an overhang on the two long sides to act as handles. Lightly grease any exposed pan edges.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups flour, brown sugar, and ¼ tsp salt. Cut in the cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse, pea-sized crumbs. Do not overmix.
  3. Press the dough mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to ensure a compact, smooth layer. Bake the crust for 12–15 minutes, or until the edges are just set and lightly golden. Remove from the oven but keep the oven running.
  4. In a separate large bowl, whisk together the eggs, sweetened condensed milk, pure pumpkin purée, and vanilla extract until smooth. Gently fold in the cinnamon, ginger, nutmeg, ½ tsp salt, and the 1 tablespoon of flour. Mix only until just combined.
  5. Gently stir the ¾ cup of butterscotch chips into the filling mixture. Carefully pour the pumpkin mixture over the hot, par-baked crust. Return the pan to the oven and bake for 30–35 minutes, or until the edges are set and the center has a slight wobble.
  6. Remove the bars from the oven and place them on a wire rack to cool completely at room temperature for about 1 hour. Transfer the cooled bars (still in the pan) to the refrigerator and chill for a minimum of 2 hours, or until completely firm. This step is vital for clean, tidy cuts.
  7. Use the parchment paper overhangs to lift the chilled block out of the pan. Place on a cutting board and slice into 15 even squares using a sharp knife dipped in hot water between cuts.