Pumpkin Butterscotch Bars My GoTo Fall Dessert Tray Bake

Name: Pumpkin Butterscotch Bars My GoTo Fall Dessert Tray Bake
Total time: 180 min
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)

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Homemade Pumpkin Butterscotch Bars pumpkinspiced custard on buttery shortbread with a glossy butterscotch drizzle A cozy fall dessertchill for clean slices

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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)