Pumpkin Spice Seven Layer Bars

Crank the oven to 350°F (177°C). Line an 8-inch square pan with aluminum foil, leaving a slight overhang on at least 2 sides. Lightly butter the foil.

In a medium microwave-safe bowl, melt the 1 stick (4 oz) unsalted butter, about 90 seconds on high. Add the 1 1/2 cups graham cracker or cookie crumbs and stir until well combined.
Dump the buttery crumb mixture into the prepared pan and use your fingers or a spatula to press the crumbs into an even layer.

In the same bowl (no need to wash it), combine the 3/4 cup canned pumpkin purée, half of one (14-ounce) can sweetened condensed milk (just eyeball it), 1 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice, and stir to combine. Pour the mixture over the cookie crust and smooth it lightly with a spatula.

Sprinkle the pumpkin layer evenly with 1 cup semisweet or milk chocolate chips, 3/4 cup butterscotch chips, 1/2 cup white chocolate chips, and 1 cup sweetened shredded coconut—in that order.
Evenly drizzle the remaining sweetened condensed milk on the chips and coconut.

Bake the seven-layer bars for 30 to 35 minutes for slightly gooey bars or 42 to 48 minutes for somewhat firmer bars.
☞ TESTER TIP: Start checking the pan around 30 minutes and watch them quite closely from there, as you want the coconut to turn golden brown around the edges but not burn.
Let the bars cool completely in the pan, which will probably take at least 2 hours.
☞ TESTER TIP:
Yeah, good luck waiting that long! You can hustle things along by letting the pan cool for a few minutes at room temp, then shoving it in the fridge. (Although I recommend the cheater's fridge tactic only if you're using a metal baking pan.)
Use the foil edges to lift out the solid chunk of seven-layer goodness and slice it into squares or rectangles.