Spread the cookie dough across the bottom and sides of the tart pan. It should be thin, approximately 1/8", yet cover all areas. Bring the dough all the way up to the top on the edges as it will shrink down a little. Using a fork, poke holes along the dough. This will help keep it from expanding too much.
Bake the tart shell for 10 minutes. The dough will have started rising by now, no longer looking like a tart shell. Using a fork or spatula, pat, the dough down so it is flat again.
Return to the oven and bake another three minutes. Pat the dough down again, and return to the oven for another 3 minutes. Pat down a final time.
At this point the dough should be cooked. It will not be as solid as a cookie, but should be cooked through and flat. Let the tart shell cool completely.
Combine the cream cheese, vanilla, and sugar in a small bowl. Spread over the tart shell.
Dollop the pumpkin mixture randomly across the cream cheese. Using a spatula, swirl the pumpkin into the cream cheese mixture until combined to your liking.
Grabbing the sides of the tart pan, bang the tart onto the counter. This will even out the pumpkin and cream cheese mixture to make it flat and smooth again.
Sprinkle the butterscotch chips on the tart and add more to taste. Chill the tart for at least ten minutes. If you are making the tart in advance, remove from the refrigerator 10 minutes before serving as the long chill time will make it rather hard.
This tart is also great served with ice cream!
Pumpkin Spice Butterscotch Tart https://www.threeolivesbranch.com/pumpkin-spice-butterscotch-tart/ November 10, 2016