Go Back

Pumpkin Magic Bars

Pumpkin magic bars with a buttery gingersnap crust and a caramel-sweet pumpkin layer, topped with coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits. Baked until the edges turn golden and the center is set, then cooled completely for clean bar slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin magic bars
  • 0.5 cup unsalted butter Melted before assembling the crust.
  • 1.5 cup gingersnap cookie crumbs About 1-1/2 cups packed crumbs.
  • 1 can (14 oz) sweetened condensed milk Use one 14 oz can.
  • 0.5 cup pumpkin puree Plain canned pumpkin puree.
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.333 cup sweetened shredded coconut Shredded and sweetened.
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans Roughly chopped.
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and pour the melted butter into a 9x13 baking pan.
  2. Sprinkle the gingersnap crumbs evenly over the butter to form the crust layer.
  3. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon, then pour evenly over the crumbs.
  4. Layer the shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  5. Press down gently with your hands to help the layers set together.
  6. Bake for 30-35 minutes, until the edges are golden and the center is set, with a visible set in the middle.
  7. Cool completely before cutting into bars so the layers hold their shape.

Notes

Pro tip: cool fully (and chill if needed) before slicing for the cleanest bar layers. Store covered in the refrigerator up to 5 days; freeze baked bars up to 2 months for best texture. For a dietary swap, use dairy-free sweetened condensed milk and dairy-free chocolate chips if you want a dairy-free version while keeping the same bake time.