Pumpkin Butterscotch Bars

I'm still on a quest to find the perfect bar cookie...this is pretty good. It received a unanimous "do again" from the family but I don't think that it's the ONE. It has a very moist, dense texture and the butterscotch chips are super yum. I like to eat them straight out of the bag...did I say that out loud??

Pumpkin Butterscotch Bars
adapted from Martha Stewart

2 c. all purpose flour
1 T. pumpkin pie spice
1 t. baking soda
3/4 tsp salt
1 cup butter
3/4 c. granulated sugar
1/2 c. brown sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
1 c. white chocolate chips
1 1/2 c. butterscotch chips

1. Preheat the oven to 350. Lightly spray a 9x13 baking dish with non stick spray. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Stir together and set aside.
2. In the bowl of an electric mixer fitter with the paddle attachement, beat together the butter and sugar on Med/High until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
3. Spread the batter evenly into the prepared pan and sprinke remaining 1/2 cup butterscotch chips over the top of the batter. Bake until edges begin to pull away from sides of pan and a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Cool pan on wire rack. Let cool completely before cutting.