Ingredients:
- For the crust: 1 1/2 cups (190 g) all-purpose flour
- For the crust: 1/2 cup (100 g) packed light brown sugar
- For the crust: 1/4 tsp fine sea salt
- For the crust: 1/2 tsp baking powder
- For the crust: 1/2 cup (113 g) unsalted butter, cold and cubed
- For the crust: 1 large egg yolk (about 18 g), room temperature
- For the crust: 1 tsp vanilla extract (optional)
- For the pumpkin filling: 15 oz (425 g) pure pumpkin puree (not pumpkin pie filling)
- For the pumpkin filling: 3/4 cup (150 g) granulated sugar
- For the pumpkin filling: 1/2 cup (110 g) packed light brown sugar
- For the pumpkin filling: 2 large eggs, room temperature
- For the pumpkin filling: 1/2 cup (120 ml) evaporated milk or whole milk (use heavy cream for richer bars)
- For the pumpkin filling: 1 tsp vanilla extract
- For the pumpkin filling: 1 1/2 tsp pumpkin pie spice (or 1 tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground nutmeg + pinch cloves)
- For the pumpkin filling: 1/4 tsp fine sea salt
- For the butterscotch: 1 1/2 cups (255 g / about 10 oz) butterscotch chips, divided (use 1 cup for folding into filling, 1/2 cup to melt for drizzle)
- For the butterscotch drizzle: 2 tbsp (28 g) unsalted butter (if making a drizzle sauce)
- For the butterscotch drizzle: 2–3 tbsp (30–45 ml) heavy cream (to loosen melted chips for drizzle)
- Finishing: Flaky sea salt, a light pinch for the top (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment, leaving an overhang, and lightly grease the parchment.
- Make the crust: combine flour, brown sugar, salt, and baking powder. Cut in cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and vanilla and mix until dough comes together; press evenly into prepared pan.
- Par-bake the crust: bake 10–12 minutes until set and edges just begin to color. Remove from oven and let cool 5 minutes.
- Prepare the pumpkin filling: whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Stir in 1 cup (170 g) butterscotch chips.
- Assemble and bake: pour filling over the warm par-baked crust and smooth the top. Sprinkle the reserved 1/2 cup (85 g) butterscotch chips over the filling. Bake 25–30 minutes at 350°F (175°C) until edges are set and center is slightly wobbly (internal ~165°F / 74°C optional).
- Cool and chill: cool on a wire rack to room temperature (about 1 hour), then chill in the refrigerator at least 2 hours or overnight to firm up for clean slices.
- Make the butterscotch drizzle and finish: melt remaining 1/2 cup chips with 2 tbsp butter and 2–3 tbsp cream in a small saucepan over low heat or in short microwave bursts, stirring until smooth. Thin with extra cream if needed. Drizzle over chilled bars and sprinkle with flaky sea salt if desired.
- Slice and serve: lift bars from pan on parchment, place on a cutting board, and use a sharp knife warmed under hot water and dried between cuts for clean edges. Cut into 12–16 bars and serve chilled or at room temperature.