Pumpkin Pie Butterscotch Bars

So I was wondering if I was the only person currently with 5 cans of pumpkin puree in their pantry? No? Good.

I wouldn't want to feel like the only one who has been trying to figure out a way to make the most of an abundance of pumpkin. Apparently, thanksgiving in all it's turkey glory cannot come fast enough for me to use up all of this pumpkin that I bought a month ago thinking to myself it would be a smart investment to get it now before it disappears thanksgiving week and I'm having panic attacks in the kitchen ripping my hair out because the pumpkin shortage of '09 has come back to haunt me.

By the look of my local supermarkets, I think I acted a little too quickly.



I can't really be upset about it though. Because if I had never bought those numerous cans of pumpkin puree, I would've never stumbled upon these addicting Pumpkin Pie Butterscotch Bars.

That's right.

Pumpkin. Pie. Butterscotch. Bars.

Now, I don't usually go off the map for thanksgiving and make anything outside of pie or cheesecake.... but honestly, I would have no shame in bringing these crustless square beauties. Delicious does not even begin to describe. It is far better than any pumpkin pie or cheesecake I have ever had or made. And I do not take my pumpkin desserts very lightly.

As you can probably tell from the pictures, my bars are very custard-y. That's because I took 'em out of the oven a little bit earlier than I was suppose to. Do I regret it? NO. In fact, I think they taste better this way. Sure, you'll have to eat it with a napkin next to you but that is a sacrifice I'm willing to make. I'm sure any trees that had to die in order for me to use said napkin would do the same thing in my place. I'm positive of it. Yup.


While the pumpkin pie bars themselves are ahhhmazing on their own (due to the fact that this baby is packed with brown sugar and butter up the wa-hoo), the butterscotch chips are a must and I would not recommend leaving them out less you may cause me to cry at night for your loss. It's worth the extra $$$, I promise you that. The caramelized taste paired with the sweetness of the butterscotch chips just tie the flavors together so beautifully that it's hard to believe I have gone so long without realizing the potential of using the two together.

If you are looking for a thanksgiving pumpkin dessert that differs from the norm while still staying on the same track of a "pumpkin" theme... then I swear by this recipe. I cannot imagine any person being able to pass a second helping of these up. It's just not possible.

Please. Make these. If you are a pumpkin fan: MAKE THEM. Eat them. Eat them lots. Eat them lots, get a tummy ache, and send the rest to your neighbor. Or make them for thanksgiving and watch everyone else eat them and sing your praises until your ego is so big you decide you deserve a shot of rum in your egg nog. I won't tell. Just please, please, PLEASE.... Make these.

Pumpkin Pie Butterscotch Bars
(Recipe adapted from Brown Eyed Baker)

INGREDIENTS:
2 cups all-purpose flour
2½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup (8 ounces) butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 can (15 oz) pumpkin
1 2/3 cups butterscotch chips

TOPPING:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons flour

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and line with parchment paper, leaving an overhang on both sides.

2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside.

3. In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.

4. Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.