Pumpkin Butterscotch Bars by a Crackling Fire

i may or may not be on a bit of a pumpkin craze. i can't help it. it definitely feels like fall here in the mid-atlantic. today gave us a high of 55 degrees F. due to the downright autumnal temps, not only was i looking for something pumpkin to bake, but we also enjoyed our very first fire of the season. crazy that it was cool enough for a fire on october 4th but it was wonderful. even the schmoops enjoyed it.

yes, i realize i just posted scones that contained both pumpkin and butterscotch, but they are such a perfect pair that i couldn't resist making these bars when i found them. (well that and i happened to have leftover butterscotch chips from said scones.)

one bite of these is a pure taste of the season and you can practically feel thanksgiving right around the corner. i recommend savoring every bite because winter will be here before we know it. a dollop of whipped cream, while not necessary, never hurt a dessert. since i had a bit of leftover heavy cream, i whipped it up and spooned it into the plate.

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Pumpkin Butterscotch Bars
(makes 12 bars)

crust/topping:
1  cup whole wheat pastry flour
1/3 cups quinoa flour
½ cup brown sugar, firmly packed
12 tbsp. cold unsalted butter, cut into pieces
1 cup old-fashioned oats
½ cup chopped pecans
½ cup shredded unsweetened coconut
1/3 cup butterscotch chips

filling:
8 oz. cream cheese, softened
1/4 cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 tbsp. pumpkin pie spice
2 tsp. vanilla extract

preheat oven to 350 degrees F.

whisk together flours and sugar. cut in butter with pastry cutter until size of small peas. stir in oats, pecans, and coconut. reserve one cup for topping. press into bottom of foil lines 9x13 pan. bake for 15 minutes.

meanwhile, with a paddle attachment, blend together cream cheese, sugar, and pumpkin, scraping down sides. add eggs one at a time. add pumpkin pie spice and vanilla and blend until smooth.

pour over baked crust and sprinkle remaining 1 cup of crust/topping. sprinkle butterscotch chips on top and bake for 25 minutes.

cool completely and slice. store in fridge in airtight container.