When fall makes it’s bold appearance signalling the end of summer you know all things apple and pumpkin spice are close behind. These easy Pumpkin Spice Pecan Scotchies are a chewy cookie bar extravaganza chocked full with butterscotch chips. There a cerebration of fall meant to be shared and savored with a cup of java, hot tea or warm cider and of course, good conversation. After all, when the days are a bit cooler, sharing warm drinks and special treats with loved ones seems so much sweeter.
Whether you love it or not, pumpkin spice everything is here to stay. Not that it’s an entirely new concept by any means but, those two words seem so much more romantic when said together. I dearly love a sweet and chewy cookie bar in almost any flavor. I almost get giddy when I see the seasonal cookie mixes begin to make their way onto the shelves of my local grocery store. I dream of new and different ways to use them in a recipe. That’s precisely how these pumpkin spice butterscotch filled cookie bars came to life. The pumpkin spice cookie mix is perfectly tasty on it’s own, but, I wanted to combine it with the rich taste of butterscotch to make this seasonal cookie bar treat. It’s the perfect fall accompaniment to a cup of hot tea, coffee or warm cider. Checkout all things pumpkin in the MSSK recipe index here.
You may also like: Pumpkin Spice Cream Puffs, Pumpkin Snickerdoodle Cookie Bars, Pumpkin Spice Sugar Cookies and Easy Pumpkin Spice Bars.
Pumpkin Spice Pecan Scotchies
Servings: 24 -36 bars
- For the bottom crust layer you'll need:
- 1/2 cup cold butter
- 1 [17.5 oz] pkg dry pumpkin spice cookie mix [I used Betty Crocker]
- 1 large egg
- For the filling:
- 1 cup chopped pecans toasted
- 1 cup butterscotch chips
- 1 [14 oz] can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla
- For the topping:
- 1/2 cup reserved crust mixture
- 1/3 cup pecan pieces toasted
- 2 Tbsp light brown sugar
- Preheat the oven to 350°F degrees and spritz a 9 x 13 inch baking dish with cooking spray. Arrange 1 1/3 cups of pecan pieces in a single layer on a baking sheet. Toast in the oven for 6-8 minutes, then set aside to cool completely.
- In large mixing bowl, cut the cold butter into the dry cookie mix. I recommend using your food processor or a hand mixer for this task. Continue to cut the butter in until all lumps have been incorporated, and it resembles cornmeal or coarse crumbs.
- To test, press a small amount together and if it holds together, it's blended. Set aside 1/2 cup for the topping.
- To the remaining, add one large egg and beat until combined.
- Press evenly into the prepared 9 x 13 inch pan. Spread it out, then press firmly.
- Bake at 350°F for 15 minutes.
- Over the par baked crust, sprinkle 1 cup of toasted pecans and 1 cup of butterscotch chips.
- In the same mixing bowl, whip together the sweetened condensed milk, 2 eggs and vanilla until combined. Pour over the nuts and chips.
- Mix together the topping ingredients until blended. Sprinkle evenly over the filling.
- Bake for an additional 30 minutes.
- Test the center with a toothpick looking for moist crumbs.
- Store tightly covered at room temperature.