Preheat the oven to 350 degrees. You can use an 8 x 8 in pan for really thick bars, a 9 x 13 inch pan for really thin bars or an in between size for middle of the road bars. I chose the in between size and liked the thickness it produced. If I had to go with one or the other though, I would go with 8 x 8. They'll be rich so you can cut them small! Line the pan with foil, leaving at least an inch of overhang on all sides so you can easily lift the bars out of the pan for cutting.

Place coconut and pecans on a baking sheet and toast in the oven for 5-7 minutes. They don't need to get browned, we just want to get the toasting process started a little bit.

Mix together the gingersnap crumbs and melted butter. Use your fingers to press the mixture into the prepared pan.

In a small bowl whisk or beat together the sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg. Pour mixture over top of gingersnap crust.

Spread chocolate chips evenly over the pumpkin mixture followed by butterscotch chips, pecans, and finally coconut.

Bake in the preheated oven for 25-35 minutes (this will depend on what size pan you use), or until the center appears set. Remove from the oven and allow to cool before cutting. Or if you're like me, dig out a corner with a spoon straight from the oven because you're the most impatient person alive.

But you're not like me, so I'm sure you'll place the pan in the fridge, allow it to set up completely, remove the bars from the pan using the foil sling, then cut them into perfect neat squares. I'm amazed at your self-control.