Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cold, cubed
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 4 oz Cream Cheese, softened
  • 1/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs
  • 1 cup Canned Pumpkin Purée
  • 1/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 5 tsp Pumpkin Pie Spice Blend
  • 1 cup Butterscotch Chips (Divided)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, allowing excess to hang over the long sides (the 'sling').
  2. In a medium bowl, whisk together the flour, sugar, cinnamon, and salt for the base.
  3. Cut in the cold cubed butter into the dry mixture until the dough resembles coarse sand or small peas. Do not overmix.
  4. Press the dough evenly into the bottom of the prepared pan, ensuring a compact, flat layer.
  5. Refrigerate the crust for 30 minutes to prevent the edges from shrinking during baking.
  6. Blind Bake the crust for 15 minutes until lightly set and slightly golden at the edges. Remove and let cool while preparing the filling.
  7. In a large bowl, beat the softened cream cheese until smooth and lump-free. Add both sugars (granulated and brown) and beat until light and fluffy, scraping down the sides.
  8. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin purée, heavy cream, and vanilla extract until smooth.
  9. Whisk in the pumpkin pie spice blend and a pinch of salt.
  10. Gently fold in 3/4 cup of the butterscotch chips.
  11. Pour the pumpkin filling evenly over the partially baked crust.
  12. Sprinkle the remaining 1/4 cup of butterscotch chips over the top of the filling.
  13. Return the pan to the oven. Bake for 25–30 minutes.
  14. Check Doneness: The bars are done when the edges look set and slightly puffed, but the very centre still has a slight jiggle (like a loose set custard).
  15. Remove from the oven and allow to cool completely at room temperature for about an hour.
  16. Transfer the bars to the refrigerator and chill for a minimum of 2 hours (or preferably 4 hours) before attempting to slice.
  17. Use the parchment sling to lift the bars out of the pan. Slice into 16 uniform squares using a large, sharp knife (use the hot water trick for clean cuts).